Back story:” After Hours” production ,Tribeca NYC , summer 1984- – This recipe its genesis  as “lemon chicken with garlic” was legendary in the kitchen of Catherine aka “Katie” Scorsese for son Marty  and crew while shooting his comeback film “After Hours”, 1985.  Katie shared this and other culinary tips to be sure I kept some Scorsese favorites in the repertoire.

Whenever I cook it, I’m reminded of the Hollywood lure and my perch off stage ( literally) to fame and fortune for the second time in my career. ( The first being at Gracie Mansion with his honor NYC Mayor Ed Koch also an aficionado of garlic but that’s for another recipe).

I’ve “improved” on this garlicy gem over the years since and having now discovered preserved lemons (Toque Tip , Ottolenghi) and the lidded tiella , Apulia, the fix is in for a quick one pot meal no bricks required.  I recommend you serve it with homemade Labneh** and crusty bread.

Chef Note: Labneh, also spelled labne, is  Middle Eastern (often  Lebanese) strained yogurt. It has a spreadable  texture like cream cheese and is tangy. 

Ingredients:

• 120ml ( ½ cup)  extra-virgin olive oil, plus more for drizzling
• 1 preserved lemon and additional juice from the preserved lemons (about 2 tablespoons; 30ml juice)
• 1 teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 teaspoon sumac*
• 1 teaspoon granulated onion ( not powder)
• rosemary sprig, finely minced.
• sage leaves (about 8 leaves),  minced
• 1 head of  garlic, ( 35-40gr) cloves smashed whole.
• 2 to 2.5 kg  ( 4-5 #) chicken
• 1.5  new potatoes quartered. 
• Kosher salt, and freshly cracked black pepper.  

Chef Note: Sumac spice gives acidity to your food without adding extra liquid. Used extensively  in Mediterranean cuisine. Fruity and floral while lemony.                  

Directions:

1. In a medium bowl, mix olive oil, preserved lemon and lemon juice, red pepper flakes, rosemary, sage, and garlic.

• Using poultry shears, remove spine from chicken . Flatten (Spatchcock) chicken by placing it skin side up on a cutting board and applying firm pressure to the breastbone. Transfer to a baking dish, season all over with salt and pepper, add marinade, and rub all over chicken. Cover dish with plastic. Marinate, refrigerated, 30 minutes minimum or overnight as a prep NOTE:  the flavor gain over night isn’t significant just convenient.

• Preheat the oven, to 475°F (245°C).

• Remove chicken from the marinade and add the quartered new potatoes – set aside.

• Grease your tiella (substitute a cast-iron skillet) and lay the chicken down  skin side up, arranging flat.

• Lightly oil the lid or other top weight. ie: another pan. Press down on the chicken making sure it is in contact with the breast and legs.

• Put the tiella with lid  into the oven and cook until thickest part of breast, close to bone, registers 150°F (66°C) on an instant-read thermometer.

• Remove chicken from oven, remove top weight (Lid), add seasoned new potatoes, and return the tiella to the oven roasting until reaching 165F 75C internal temperature and the skin is crisp and golden. Potatoes should be fork tender and a bit of crisp on them as well. Let the chicken rest, 5 minutes. Portion out and serve with pan juices and a splash of olive oil table side. Garnish with fresh coriander or mint or both.

Alternative Ingredients and Tools:

If a terracotta pan from Apulia is not in your pantry, a cast iron skillet with lid work well. Take care not to close over the skillet or the chicken will not cook to a crispy golden finish. Chef Note: This  dish can be prepared without Sumac if you can’t find it and Greek yogurt is a worthy substitute for Labneh in a pinch. DM me for sourcing leads.