The technique of spatchcocking a chicken—removing the backbone and then flattening the chicken—helps the chicken cook faster and exposes more skin to direct heat. Here, dried cherries and a dark lager create a rich tangy and sweet panzanella that pairs perfectly with the crispy grilled chicken.
Active preparation time: 35 minutes
Total time: 1 hour, 40 minutes
Serves: 5–6
1 whole chicken, 4–5 lb (1.8–2.3 kg)
1 lemon, juiced and zested
2 Tbs garlic, minced
1¼ cup (10 fl oz/296 ml) olive oil, divided
1 cup dried cherries
1 cup (8 fl oz/237 ml) Guinness Black Lager
1 loaf sourdough bread
¼ cup (2 fl oz/59 ml) red wine vinegar
1 Belgian endive, sliced
1 lb (454 g) mixed baby lettuces
1 cup radishes, sliced
Salt and pepper to taste