Roast Spatchcock Chicken with Mojo

SPATCHCOCK THE CHICKEN:

1. Flip a 4 pound chicken onto the breast side to expose the backbone. Use a pair of poultry sheers to remove the backbone by cutting through the ribs on either side of the spine (not down the spine itself.) Save the backbone for stock.
2. Flip the bird over so that the breast side is facing up. Use the flat palm of your hand to press firmly on the chicken's breast until it breaks and you can flatten out the bird. (See the video on spatchcocking poultry).

MARINATE CHICKEN IN MOJO:

1. Transfer the chicken to a baking dish with 2" high sides or a zip-top freezer bag Pour 1 recipe mojo marinade over the bird and rub it on all sides to coat. Cover with plastic wrap and refrigerate 2-4 hours or overnight, flipping the chicken once or twice during the marinating time.

ROAST CHICKEN IN A CAST IRON SKILLET:

1. Remove the chicken from the refrigerator about 30 minutes before you roast it to take the chill off the meat and have it closer to room temperature. (Ice cold chicken will take longer to cook through).
2. Preheat the oven to 450°. Place a 10" cast iron skillet in the oven to heat.
3. Remove the chicken from the marinade and pat dry with paper towels. When the oven and pan are hot, use a pair of pot holders to CAREFULLY lift the pan and move it to the stove top. Place the poultry, breast side down into the pan and return to the oven. Roast for 20 minutes.
4. After 20 minutes, flip the poultry using tongs and a spatula. Add 1 sliced red onion and ½ pound small potatoes and roll them around in the rendered fat to coat. Arrange the onions and potatoes in a single layer around the bird and continue cooking for 20 minutes or until chicken is done.
5. To check for doneness, insert a digital thermometer into the thickest part of the breast or thigh. A food safe temperature for poultry is 165°F.
6. Transfer the bird to a cutting board to rest and continue to cook the potatoes and onions for an additional 10 minutes until they're golden and browned. Remove the skillet from the oven. Transfer the potatoes to a serving platter. 

ASSEMBLE THE PAN SAUCE:

1. Place the skillet over a medium-high heat. Add 1 teaspoon red wine vinegar and scrape up the fond (the stuck-on bits) from the bottom of the pan. Add ¾ cup chicken stock from rotisserie chicken and continue stirring and scraping to loosen any bits from the bottom.
2. Bring the sauce to a boil and reduce for a minute or two, then tir in 1 tablespoon butter—season with 2 tablespoons cilantro and salt and pepper to taste. Transfer the jus to a bowl for serving.
3. Carve and transfer to the serving platter with potatoes. Sprinkle with additional cilantro for garnish and serve with jus.