From Episode 5: "Herbs & Spices"

• 1 2 ½ - 3 lb. chicken butterfly-boned *

For the Herb Rub:

• 1 tsp. fresh thyme
• 1 tsp. fresh lavender
• 1 tsp. fresh sage
• 1 tsp. fresh rosemary
• 1 tsp. lemon Zest
• ½ tsp. sea salt
• Fresh cracked pepper
• ¼ cup grape seed oil

For the Asparagus:

• 1 lb. Asparagus
• 1 tbs. whole coriander
• 1 tbs. whole cumin
• 1 tbs. sea salt
• 1 tbs. canola oil
• Fresh Chives for garnish

*You can have a chicken butterfly-boned by your local butcher or do it yourself by splitting the chicken down the back and removing the backbone and ribcage.

Crush together the herbs, spices, and lemon zest with a table spoon of grape seed oil. Spread the mix on the skin of the chicken, coat with the remaining grape seed oil and place in a pre-heated cast-iron skillet, skin side down. Allow the chicken to cook for 5-7 minutes on the burner, turn the chicken three times so it does not stick to the pan.

Transfer the chicken to an oven that has been preheated to 375 degrees. Cook the chicken for 35 minutes then remove. It will almost be fully cooked.

For the Asparagus: crush together the coriander, cumin, and salt with the tablespoon of canola oil. Layer the pound of asparagus on a baking sheet. Sprinkle the spice mixture over the asparagus.

Transfer the chicken from the skillet to the baking sheet. Return the baking sheet with the chicken and asparagus to the oven and cook for an additional 10 minutes, until the asparagus just wilts.

Serve on a platter with fresh chives on top.