Easy Crispy Middle Eastern Spatchcock Chicken
This Middle Eastern-inspired dish is perfect for those who love juicy chicken with crispy skin infused with a delightful spice blend. The combination of flavors from a homemade za’atar spice and extra virgin olive oil is all you need to make the most delicious chicken roast.
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Equipment
Ingredients
- 1 whole chicken skin on, 3-4 pound bird, rinse and pat dry, giblets and neck removed.
- 2 tablespoons za’atar spice
- 4 tablespoons extra virgin olive oil
Instructions
- Using the convection setting on your oven, preheat to 400 degrees F. Line a large baking sheet with parchment paper.
- Start with spatchcocking the chicken. Place the chicken on a large chopping board, breast side down. Using heavy duty kitchen shears or a very sharp chef's knife, cut down the right side of the back bone, then the left and remove the back bone. Flip back over, breast side up and place on the baking sheet and flatten it out a bit more with your thumbs and pressing down with the palms of your hands.
- Season the chicken generously with the za’atar spice.
- Drizzle the olive oil all over the chicken and massage the oil and spices into the chicken skin.
- Place in the oven and bake for 25 minutes then rotate the pan. Cook for a remaining 20 or until the internal temperature reaches 165 degrees F. Remove from the oven when done and let the chicken rest for about 10 minutes before cutting.
Video
Notes
Notes:
Oven settings: When using the convection settings on your oven, some ovens will reduce the heat by 25 degrees automatically. If this is your oven, be sure to set it at 425 degrees in the oven and then it should change to 400 degrees.
Recipe FAQs :
What is spatchcocking, and why is it used?
Spatchcocking is a method of preparing chicken that involves removing the backbone so the bird can be spread flat. This technique allows the chicken to cook more evenly and quickly, resulting in juicy chicken with a deliciously crispy skin. Can I use a smaller chicken for this recipe?
I recommend a 3 to 5-pound chicken. But if you use a smaller chicken, make sure to adjust the cooking time accordingly. A smaller bird will cook faster, so keep an eye on the internal temperature. How to store leftovers?
Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days. To maintain its crispy skin, reheat in a hot pan or the oven.
Spatchcocking is a method of preparing chicken that involves removing the backbone so the bird can be spread flat. This technique allows the chicken to cook more evenly and quickly, resulting in juicy chicken with a deliciously crispy skin. Can I use a smaller chicken for this recipe?
I recommend a 3 to 5-pound chicken. But if you use a smaller chicken, make sure to adjust the cooking time accordingly. A smaller bird will cook faster, so keep an eye on the internal temperature. How to store leftovers?
Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days. To maintain its crispy skin, reheat in a hot pan or the oven.
Nutrition
Calories: 179kcalCarbohydrates: 1gProtein: 20gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 9mgSodium: 0.2mgPotassium: 0.1mgCalcium: 0.1mgIron: 0.1mg
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