A couple of weeks ago, I made greek roast chicken, or Kototpoulo Fournou and blogged about it on my other blog, no reEATS. It was wildly popular at home and all of my girls on Sybermoms made it that week and everyone really loved it.
Since I can't make that exact dish again, as per the rules of no reEATS, I am looking for ways to use the technique with different flavourings etc. I was thinking of doing it with jamaican jerk seasonings and maybe plaintains instead of potatoes but I am going to do that later. We brainstormed and I got some really great ideas that I am going to try down the road but for this week, after I saw this recipe for Grilled Brined Chicken on Epicurious, all i could think about was chimichurri. Clearly, I am not grilling anything here in Toronto in February but I thought it would adapt nicely to roasting in my big cast iron pan and I loved the idea of brining. It goes without saying that any opportunity to spatchcock a chicken is going to get me all fired up. I didn't like the chimichurri that came with the epicurious recipe but that was fine, because I already make a decent chimichurri and would sub my own in.