Spatchcocked Chicken with Peppers and Tomatoes
MAKES 4 TO 6 SERVINGS
Your next Sunday supper is set thanks to this wholesome meal.
1 (3- to 4-pound) whole chicken, giblets discarded
1 tablespoon plus 2 teaspoons kosher salt, divided
¼ cup olive oil
1½ tablespoons red wine vinegar, divided
2 teaspoons hot paprika
2 teaspoons minced fresh garlic
2 teaspoons chopped fresh oregano
1½ teaspoons ground black pepper, divided
1 pound multicolored cherry tomatoes
1 pound multicolored miniature bell peppers, seeded and cut into quarters
2 Anaheim peppers, cored, cut crosswise, and thinly sliced
1 cup thinly sliced yellow onion
¼ cup finely shredded fresh Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh tarragon
On a cutting board, place chicken, breast side down, with tail end closest to you. Using kitchen shears, cut along both sides of backbone to remove. Turn chicken, breast side up. Flatten chicken
