Healthy Spatchcock Chicken with Grilled Carrots & Tomato-Celery Salad | Richard Blais

For the chicken, preheat oven to 375˚F. Pat dry chicken with a towel. Combine spices, salt and pepper, and liberally season chicken on both sides. 

Heat clarified butter in a large oven-proof skillet over medium-high. Sear the chicken, skin-side down, until golden brown, around 5 minutes, then flip the chicken and transfer pan into the oven until chicken is done, 25 to 35 minutes. Reserve pan drippings for use in the ranch dressing. 

For the carrots, bring a pot of salted water to a boil. Prepare an iced water bath.

Trim the carrot tops, reserving 1 cup leaves for the salsa verde. Peel the carrots and cut into 2-inch pieces. 

Preheat a grill pan over high heat. In the pot of boiling water, blanch carrot tops for 2 minutes and immediately shock in iced water bath. Add the carrots to the boiling water and cook until almost cooked through, 5 to 8 minutes, and remove. Toss the carrots in olive oil and then grill until charred and completely cooked through. 

For the salsa verde, in a food processor fitted with a blade attachment, add the anchovies, raisins and garlic first, then the herbs, jalapeños, capers, olive oil and lemon juice. Season with salt and pepper. Pulse and process until chunky, then toss with the grilled carrots. 

For the roasted chicken ranch dressing, rinse out the food processor, then add all the ingredients. Pulse and process until combined. 

For the salad, toss all ingredients together. Top with the dressing.