"With a name like Split Roasted Mad Hatcher Chicken you really can't go wrong. This gorgeous split of light and dark meat is served in a way I don't understand- it must be Chef's secret. There isn't a lick of dryness to this meat. It's moist and crispy simultaneously. Cipollini onions, lardon, creme fraiche, and herbs make up the surrounding parts of this dish- but don't underrate them. They help make this chicken sing." .. credit: @brookeeatsseattle . @cmonboardseattle brings th..