Oven Roasted Spatchcock Chicken

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Oven Roasted Spatchcock Chicken.

A spatchcock chicken is the ideal way to cook a whole chicken. It cooks faster and ensures even browning. Leaving you with the juiciest meat and the crispiest skin.

For this cook I used a shish-taouk seasoning blend that is typically used to marinate chicken meat with yogurt for skewers or kebabs. Then finished the chicken with a local hot honey that is made with lacto fermented scotch bonnets. The result is a crispy, sticky, delicious chicken on its own, made even better when drizzled with the pan gravy.

Watch how this Oven Roasted Spatchcock Chicken was made here.

How to cut a spatchcock chicken

Put the chicken on a cutting board and use a paper towel to pat the chicken dry.
Flip the chicken so the breast-side is down and using sharp kitchen shears, cut down one side of the backbone. Then repeat on the other side of the backbone. Discard the backbone (or freeze for making stock).
Flip the chicken so the breasts are facing up and use your hands to press down firmly on the middle of the chicken to flatten.
Fold the tips of the wings under the flattened chicken.

Are there any substitutes for the shish-taouk seasoning?

Yes, you can substitute with your favourite chicken seasoning.

Spatchcock Chicken - detail with shish-taouk seasoning and gravy.

Spatchcock chicken on a rack in the oven.

Made in my Hestan Dual Fuel Range using the Hestan Culinary OvenBond Tri-ply Half Sheet Pan. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

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Cheers! James & Elaine

Oven Roasted Spatchcock Chicken

A spatchcock chicken is the ideal way to cook a whole chicken. It cooks faster and ensures even browning. Leaving you with the juiciest meat and the crispiest skin.

For this cook I used a shish-taouk seasoning blend that is typically used to marinate chicken meat with yogurt for skewers or kebabs. Then finish the chicken with a local hot honey that is made with lacto fermented scotch bonnets. The result is a crispy, sticky, delicious chicken on its own, made even better when drizzled with the pan gravy.

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Prep Time 10

Cook Time 45

Inactive time 1

Total Time 1 55

Course Dinner, Entree, Main Course

Cuisine Middle Eastern, North American, Syrian

Servings People

Ingredients

3 to 3.5- lb chicken giblets removed
1 tablespoon shish-taouk seasoning or your favourite chicken seasoning
2 tablespoons olive oil
½ red onion sliced or chopped
3 cloves garlic leave the peel on and smashed
20 fresh cilantro stems
Thumb size piece of ginger sliced into 3 pieces lengthwise
3 small dried peppers
¼ cup dry white wine
1½ cups chicken stock no salt added
2 tablespoons hot honey
1 tablespoon of water
2 teaspoons cornstarch

Instructions

Put the chicken on a cutting board and use a paper towel to pat the chicken dry.
Flip the chicken so the breast-side is down and using sharp kitchen shears, cut down one side of the backbone. Then repeat on the other side of the backbone. Discard the backbone (or freeze for making stock).
Flip the chicken so the breasts are facing up and use your hands to press down firmly on the middle of the chicken to flatten.
Fold the tips of the wings under the flattened chicken.
Season the chicken all over with the shish-taouk seasoning. Refrigerate the chicken for at least 1 hour or overnight.
Preheat the oven to 425ºF and line a sheet pan with aluminum foil.
Remove the chicken from the refrigerator 30 minutes before cooking.
Place the onion, garlic, ginger, cilantro, peppers, wine, and ¼ cup of broth on the foil lined tray.
Place a metal rack on top of the vegetables, then lay the chicken on the rack, breast-side up.
Brush the chicken with the olive oil.
Place the chicken in the oven and bake at 425ºF for 25 minutes.
Brush the chicken skin with the hot honey and return to the oven for 10-15 minutes, until the chicken has reached an internal temperature of about 155°F.
Place the chicken tray on an oven rack on the lower portion of the oven and turn the oven on full broil.
Broil for 3 to 5 minutes or until the chicken is just beginning to show char marks. * watch carefully as broiler temperatures vary and you don’t want to burn the chicken.
Remove the chicken from the oven and let the chicken rest for 10 to 15 minutes. The internal temperature will rise past 165ºF.
While the chicken is resting, prepare the gravy. Add everything from the bottom of the sheet pan (vegetables, cilantro, peppers, liquid) into a small saucepan along with 1 ¼ cup of the broth and bring to a boil.
Combine the water and cornstarch and mix well to make a slurry.
Pour the cornstarch slurry into the sauce and whisk well.
Let the gravy cook over medium heat until slightly thickened.
Strained the gravy into a serving dish to remove the veggies, cilantro & peppers.
Carve the chicken and serve with the hot gravy.