Spatchcocked Roasted Chicken with Cilantro, Coriander and Pickled Jalapeños

The seasoning for this roast chicken, applied under the skin directly onto the meat for maximum flavor, was inspired by zhoug, the zesty, pesto-like condiment said to have originated in Yemen. Lots of fresh cilantro adds herbaceousness; you can swap in parsley instead or combine the two herbs. In place of the traditional fresh chilies, we bump up the flavor with pickled jalapeños. Ground coriander brings citrusy notes to the mix (cardamom also works well). Accompany with pearl couscous or boiled or roasted potatoes.