INDICA INSTITUTE

Charcoal Roasted Spatchcock Chicken with Sage & Mint Potatoes, Asparagus, and Tarragon Butter Ingredients * 2 spatchcock chickens * Kosher salt * Large yellow-flesh potatoes, cut into wedges * Big handfuls of fresh sage and mint * Several cloves of garlic * Fresh asparagus, bottoms snapped * Olive oil * Lots of butter * Fresh lemon juice * Big handful of fresh tarragon Method * Season the chickens generously with kosher salt and set aside. * Parboil potato wedges in heavily salted water until just starting to yield. Drain and toss with sage, mint, garlic, and more kosher salt. Add to the bottom of a small roasting pan. * Snap the bottoms off the asparagus, toss with kosher salt and olive oil, and set aside. * Get your charcoal grill hot. Sear the chickens directly over the coals, about 5 minutes per side, until you have good colour on both sides. * Drop the heat and place the chickens on top of the roasting pan so all the drippings fall down into the potatoes as everything slow-roasts together. * Check the potatoes regularly. Once they are done, pull the pan and set the potatoes aside. Turn the heat back up slightly to finish the chickens. * Once the chickens are cooked through, pull them to rest. Put the asparagus on the grill and return the potatoes to warm through. * Make the tarragon butter by melting a generous amount of butter with fresh lemon juice, tarragon, and a little garlic. * Once the asparagus is done, pull it. Quarter the chickens, cutting each breast in half. * Arrange everything on a platter or in a container, pour the tarragon butter all over the chicken, and serve.