Spatchcocked Chicken With Cracked Spices

Our favorite way to roast a whole chicken is with this Spatchcock Chicken dish. With the cracked spices, every portion of the roasted chicken comes out delicious. This one-pan chicken supper is simple to prepare and delightful to eat!

There is no need to marinate or prepare the dish ahead of time. This is quick and easy enough for a busy weeknight, but it’s also a crowd-pleaser and great for entertaining!

Ingredients

1 chicken, around 1.5 kgs
2 tablespoons olive oil
2 teaspoons fennel seed
1 teaspoon coriander seed
½ teaspoon black peppercorns
¼ teaspoon cumin seed
2 teaspoons coarse sea salt
½ teaspoon smoked paprika
Rosemary sprigs
Lemon halves or fat wedges

Preparation

Prepare a 15-minute head start by lighting a grill or turning on your broiler to high.

The chicken should be butterflyed or spatchcocked (Video below) as follows: With poultry shears, a cleaver, or a sharp, heavy chef’s knife, cut out the backbone of the bird (or ask a butcher to do this). If you plan to make stock at some point, wrap the backbone tightly in plastic and store it in the freezer. Place the chicken skin side up in a roasting pan and forcefully press down on the breast with your heels until it splits and flattens. The drumsticks should point out and the legs should be flat. To keep the wingtips in place, tuck them over the tops of the wings or cut them off. Apply the oil to the bird.

Don’t forget to wash your hands, you’re dealing with chicken!

Using a mortar and pestle or 8 or 9 pulses in a spice grinder, coarsely grind the fennel, coriander, peppercorns, and cumin. Combine the salt and paprika or pimentón in a bowl and rub both sides of the bird, focusing on the skin. If desired, sprinkle with rosemary at this point.

Place the chicken skin side down on a grill or skin side up on a broiler rack so that the bird’s highest point is about 10 inches from the flame. After 6 or 7 minutes, flip the chicken over to brown the other side.

Lower the heat to medium-high after approximately 10 minutes, or until the bony side of the chicken is browned. Flip the chicken and cook for another 10 minutes, or until the skin is very crisp and brown. Allow for a 5-minute rest before carving.

Over the chicken, spoon any juices that have gathered in the broiler pan or on the dish. Serve with a squeeze of lemon. Serve this with fresh greens mixed in a strong vinaigrette.

Nicholas Lin

Nick is a multi-faceted, entrepreneur, restauranteur, and luxury curator. Passionate about wine, good food, fitness and travel, Nick left his management consulting job in New York City to pursue his passions for food and started a chain of sit-down restaurants in Singapore. After exiting the F&B business in 2019, he began to explore his other passions for fine wines, luxury travel, and a healthy lifestyle. Nick obtained WSET level 2 and attends numerous wine masterclasses each year. He writes about a myriad of topics and aspires to produce films in the very near future.

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