Chef, television personality and restaurateur Geoffrey Zakarian is joining TODAY Food to share a few of his favorite fresh spring recipes. He shows us how to make quick cooking spatchcocked roast chicken, spicy spring pea and mushroom pasta and classic French ratatouille.I am a total sucker for a good roasted chicken. When you spatchcock a whole chicken, versus roasting it traditionally, it speeds up the cooking process. This technique is especially helpful on a school night!Zakarian HospitalityI love serving meals family-style.
