Citrus Spatchcock Chicken with Charred Corn Salad and Za’atar Carrots with Whipped Ricotta
S6 E15 | Becky Lynch & Seth Rollins | A WWE Love Story | Something’s Burning
Becky Lynch and Seth Rollins — the most powerful couple in WWE — stop by the kitchen to talk marriage, wrestling, Ireland, and sausages. Bert makes a citrus spatchcock chicken with a roasted corn and pepper salad plus za’atar grilled carrots with whipped ricotta, while Seth helps perfect Becky’s accent.
Ingredients
- Citrus Spatchcock Chicken:
- 1 whole chicken (approx. 4 lb)
- 3 tbsp olive oil
- 4 tbsp softened butter
- 2 tsp salt
- 1 tsp pepper
- 1 tsp white sugar
- 3 tsp fresh thyme leaves
- Zest of 1 lemon
- Juice & rinds of ½ grapefruit + ½ orange
- 8 garlic cloves, smashed
- Fresh rosemary sprigs
- Lemon wedges & chopped parsley for garnish
- Charred Corn & Roasted Red Pepper Salad:
- 3 ears corn, grilled; kernels removed
- 2 tbsp olive oil
- Salt & pepper
- 2 red peppers, roasted & sliced
- 1 Persian cucumber, diced
- ½ ripe peach, diced
- 1 avocado, diced
- ¼ red onion, thinly sliced
- 10 basil leaves, chopped
- 10 mint leaves, chopped
- Handful cilantro leaves
- Zest & juice of 1 lime
- Dressing:
- ¼ cup mayonnaise
- 1 tbsp olive oil
- ½ serrano chili, chopped
- ¼ cup cilantro (with stems), chopped
- 1 garlic clove, rough chopped
- ½ tsp Tabasco
- Juice of 1 lime
- Salt
- Garnish: Queso fresco (or feta), torn mint leaves, lime wedges
- Za’atar Grilled Carrots:
- 1 lb medium carrots, halved lengthwise
- 4 tbsp olive oil
- Salt & pepper
- 2 tsp za’atar
- 2 tbsp honey
- 1 tbsp lemon juice
- Whipped Ricotta:
- 2 cups whole milk ricotta
- ¾ cup crumbled feta
- 1 garlic clove
- Zest of 1 lemon + 3 tbsp juice
- ¼ cup olive oil
- ½ tsp salt + pinch white pepper
- Garnish: Olive oil, chopped pistachios, parsley, mint, flaky salt, grilled baguette slices
Method
- Preheat oven to 425°F.
- Pat chicken completely dry. Place breast-side down and cut out the backbone using kitchen shears.
- Flip the chicken breast-side up and press firmly between the breasts to flatten (you’ll hear a crack).
- Place chicken on a rack set over a tray. Squeeze the orange and grapefruit over the chicken; place the spent rinds on the tray.
- Rub chicken with olive oil, then softened butter. Season all over with salt, pepper, sugar, thyme, and lemon zest.
- Push smashed garlic and rosemary under the chicken between the rack and the bird.
- Roast for 40–45 minutes until deep golden brown and internal temp reaches 160–165°F in the breast.
- Rest 5–10 minutes before segmenting. Garnish with parsley and lemon wedges.
- Char peppers directly over a burner until fully charred. Steam 10 minutes in a zip-top bag, then peel, deseed, and slice.
- Make dressing: blend mayo, oil, serrano, cilantro, garlic, Tabasco, lime, and salt. Add water if too thick.
- Preheat grill pan. Brush corn with oil, salt, and pepper; grill 7–8 minutes until charred.
- Cut kernels from cobs and place in a bowl.
- Add sliced peppers, cucumber, red onion, avocado, peach, basil, mint, cilantro, lime zest, juice, and salt.
- Toss with dressing. Garnish with queso fresco and mint.
- Make whipped ricotta: blend ricotta, feta, garlic, lemon zest, juice, salt, and white pepper for 1 minute.
- With processor running, drizzle in olive oil and blend 3 minutes until airy and smooth. Refrigerate until serving.
- Toss carrots with olive oil, salt, and pepper.
- Heat grill pan to medium-low. Grill baguette slices until charred; set aside.
- Place carrots cut-side down and grill 5–8 minutes until char marks appear.
- Drizzle with honey, flip, and grill 4–6 minutes more.
- Remove carrots to bowl; add more honey, za’atar, and lemon juice. Toss and cover with towel.
- Before serving, blend ricotta again briefly; spread into large low bowl.
- Drizzle ricotta with olive oil; top with pistachios and parsley.
- Nestle carrots into center; garnish with mint and flaky salt. Serve with grilled baguette.