This easy spatchcock chicken recipe includes vibrant Middle Eastern spices and a trio of hearty veggies, all roasted together on one sheet pan. In an hour or less the whole chicken is melt-in-your-mouth tender, with extra crispy skin and amazing flavor!
Table of Contents
Why I love this spatchcock chicken dinner?
This easy spatchcock chicken recipe is my favorite way to roast a whole chicken in under an hour!
What is spatchcocking? The spatchcock method includes removing the chicken's backbone to allow the bird to lay open and flat like a book, and makes the chicken about the same thickness throughout. Using this technique helps the whole chicken to cook more quickly and evenly, and gets the skin super crispy. And it's much easier to do than you might think!
To season the chicken I use a vibrant combination of Middle Eastern flavors. Ingredients like pomegranate molasses and Baharat (Arabic 7-spice) come together in one bowl to create a simple but bold, sweet and savory marinade. It perfectly tenderizes the meat, and makes every bite extra juicy and delicious.
Best of all, this is also the easiest and most delicious sheet pan dinner! The whole spatchcock chicken roasts on a baking sheet with tender chunks of potatoes, carrots, and shallots. So it's an all-in-one meal that is equally convenient and yummy!
Try this recipe for your next family dinner, romantic date night, or cozy holiday celebration. Whenever you serve it, Middle Eastern spiced spatchcock chicken is a one pan wonder that everyone is sure to love.
*For more delicious dinners, be sure to also try these recipes:
Ingredients you'll need
Extra Virgin Olive Oil: I always use a quality EVOO for the best taste.
Lemon Juice: Fresh lemon juice has a bright, delicious flavor. And the acidity helps to tenderize the meat.
Pomegranate Molasses: This thick, sweet and tangy molasses is popular in Middle Eastern cooking. You can usually find it in the "World" food section of large food chains.
Garlic: Freshly minced garlic adds a delicious savory, earthy flavor.
Lemon Zest: Use a zester to remove the top yellow layer of the lemon skin. Stop when you get to the white pith.
Spices: I'm using a combination of Baharat Spice Blend Arabic 7-spice, paprika, salt and freshly ground black pepper.
Young Whole Chicken: I suggest cooking with free range chickens that are particularly juicy and flavorful.
Potatoes: I'm using peeled and halved baby potatoes. But you can use any variety of potato, like yellow yukon gold or red potatoes, peeled and chopped into 2-inch pieces.
Carrots: Sweet carrots help to balance the bold spices and savoriness of the roasted chicken.
Shallots: These are sweeter and more mild than onions. You could also use peeled chunks of yellow onion for a similar flavor.
How to spatchcock a whole chicken?
First, let's cover the simple spatchcocking process in a few easy steps:
1. Place the whole chicken on a sturdy base like a wooden board or heavy sheet pan, with its breast-side facing down.
2. Using a strong pair of sharp kitchen shears, cut out one side of the backbone and the other closely along the spine. Remove the backbone and use it to make stock (do not discard it).
3. Now, open the rib cage and score down the sternum using a sharp, heavy knife. Scoring the sternum helps pop out the breast bone to flatten the chicken easily.
4. Flip the chicken with the breast side facing up...
Now, using the heel of your hand, push over the breastbone firmly to lay the chicken flat.
How to cook a spatchcocked chicken?
Make the Marinade
In a small bowl add
- 4 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice
- 2 tablespoons Pomegranate Molasses
- 5-6 Garlic cloves (crushed or minced)
- 1 teaspoon of Lemon Zest
- 2 teaspoons Baharat Spice Blend (Arabic 7-spice)
- 1 tablespoon Paprika (or smoked paprika)
- 1 teaspoon Salt
- ¼ teaspoon Freshly Ground Black Pepper
Whisk well and set the marinade aside.
Marinate the Chicken
1. Use your fingers to separate the skin from the meat over the breast and thighs to make space to pour the marinade in.
2. Pour ¾ of the marinade under the skin and all over the chicken. (Save the remaining marinade in an airtight container and keep in the fridge until ready to cook.)
3. Refrigerate for at least 2 hours or overnight
Roast the Spatchcock Chicken in the Oven
1. Pull the chicken out of the fridge and let it rest on the counter at room temperature for at least 30 minutes.
2. Place the oven rack in the middle and preheat it to 425℉.
3. Place the potatoes, carrots, and shallots on a baking sheet pan lined with parchment paper. Pour the remaining marinade over veggies and toss well. You can sprinkle some more salt and ground pepper if you like.
4. Arrange the tossed vegetables on both ends, leaving space between them...
And place chicken breast side up on the sheet pan.
5. Bake uncovered for 45-50 minutes or until the instant thermometer reads internal temperature 165℉ when inserted into the thickest part of the chicken breast.
6. Remove from oven and allow the chicken to rest for 10 minutes before serving.
Expert Tips
- Pat the chicken dry with a clean, lint-free towel before seasoning. You want to remove all excess moisture before roasting the chicken. This will help the marinade stick to the meat and make the crispiest skin.
- Use a good pair of poultry shears or a sturdy set of kitchen shears. This tool is essential for properly removing the backbone to flatten the chicken.
- Be generous with the seasoning! You really want to coat the meat thoroughly so that every bite has lots of bold flavor.
- Let the marinated chicken rest at room temperature for 20 minutes or so before cooking. This will help it to cook evenly and get crispy skin with juicy, tender meat.
- Speaking of, allow the roasted spatchcock chicken to rest 5-10 minutes before slicing. The hot flavorful juices will settle back into the meat and stay moist when sliced and served.
FAQs
A chicken that has been prepared using the spatchcock method has had its backbone removed so the bird lays flat, like a butterfly.
Spatchcocking gets the chicken completely flat, which makes the whole bird about equal thickness. This allows the meat to cook more quickly and evenly.
Serving Ideas
Garnish the roasted chicken with pomegranate arils, fresh parsley, and lemon wedges. Serve hot with Arabic flatbread or pita, naan, or your favorite bread.
This spatchcock chicken recipe already includes roasted vegetables, so it's essentially an all-in-one meal. But for a bigger dinner you can add some more veggies to the table! Try my crispy Air Fryer Brussel Sprouts or Sauteed Broccolini with Garlic Butter for some easy greens with lots of flavor.
Storage
Store Leftovers: Let the spatchcock chicken cool completely before transferring to an airtight container. Keep in the refrigerator for up to 4-5 days.
Freeze: Place the cooled chicken in an airtight freezer-safe container, like a plastic zipper bag. Squeeze out any excess air before sealing, and store in the freezer for up to 3 months.
Reheat: You can reheat the chicken in the air fryer or conventional oven. Cook at 350F for 10-15 minutes, until the meat is warm again to 165F.
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📖 Recipe
Middle Eastern Spiced Spatchcock Chicken Recipe
Ingredients
For Spatchcock Chicken Recipe
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons pomegranate molasses
- 5-6 garlic cloves (crushed or minced)
- 1 lemon zest
- 2 teaspoons baharat spice blend (Arabic 7-spice)
- 1 tablespoon paprika (or smoked paprika)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2.2-3 pounds whole chicken (free range)
Ingredients for Sheet Pan Dinner
- 1 pound baby potatoes (peeled and halved or quartered)
- 2 medium carrots (diced)
- 6-7 shallots (peeled and halved)
For Garnish and Serving
- pomegranate arils (as needed)
- fresh parsley (chopped)
- lemon wedges
- Arabic flatbread (or bread of choice)
Instructions
Prepare Marinade:
- Add 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons pomegranate molasses, minced or crushed 5-6 garlic cloves, 1 lemon zest, 2 teaspoons baharat spice blend, 1 tablespoon paprika, 1 teaspoon salt, and ¼ teaspoon freshly ground black pepper in a bowl.
- Whisk well and set the marinade aside.
Spatchcocking (butterfly) the Chicken:
- Place the 2.2-3 pounds whole chicken on a sturdy base like a wooden board or heavy sheet pan, with its breast-side facing down.
- Using a strong pair of sharp kitchen shears, cut out one side of the backbone and the other closely along the spine. Remove the backbone and use it to make stock (do not discard it).
- Now, open the rib cage and score down the sternum using a sharp, heavy knife. Scoring the sternum helps pop out breast bone to flatten the chicken easily.
- Flip the chicken with the breast side facing up. Now, using the heel of your hand, push over the breastbone firmly to lay the chicken flat.
Marinating the Butterfly Chicken:
- Use your fingers to separate the skin from the meat over the breast and thighs to make space to pour the marinade in.
- Pour ¾ of the marinade under the skin and all over the chicken.
- Refrigerate for at least 2 hours or overnight.
Roasting/Baking the Spatchcocked Chicken:
- Pull the chicken out of the fridge and let it rest on the counter at room temperature for at least 30 minutes.
- Place the oven rack in the middle and preheat it to 425℉.
- Place 1 pound baby potatoes(halved or quartered), 2 medium carrots (diced), and 6-7 shallots on a baking sheet pan lined with parchment paper. Pour the remaining marinade over veggies and toss well. You can sprinkle some more salt and ground pepper if you like.
- Arrange the tossed vegetables on both ends, leaving space between them. Place chicken breast side up on the sheet pan.
- Bake uncovered for 45-50 minutes or until the instant thermometer reads internal temperature 165℉ when inserted into the thickest part of the chicken breast.
- Remove from oven and allow the chicken to rest for 10 minutes before serving.
- Garnish with pomegranate arils, fresh parsley, and lemon wedges, and serve hot with Arabic flatbread or your favorite bread.
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