Middle Eastern Spiced Spatchcock Chicken Recipe

5 from 1 vote

Middle Eastern Spiced Spatchcock Chicken Recipe

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!

Prep Time15

Cook Time50

Total Time1 5

Course: Dinner, Main Course

Cuisine: Mediterranean, Middle Eastern

Servings:

Calories: 358kcal

Author: Farrukh Aziz

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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