Spiced Spatchcocked Chicken with Savory Yogurt

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Spiced Spatchcocked Chicken

  • 1 whole chicken, about 3 to 4 llbs

  • 2 tsp. ground cumin 

  • 1 tsp. smoked paprika 

  • 1/2 tsp.. Cinnamon

  • 1 tsp. lemon zest

  • 1 tsp. ground coriander 

  • kosher salt and pepper

  • 2 Tbs. olive oil 

  • 1 Tbs. yogurt

  • 1 Tbs. lemon juice

  • Serve with fresh vegetables, olives, and warm pita

Preheat oven to 450°F.

Carefully rinse the chicken and pat dry with a paper towel.

Place the chicken on a cutting board breast side down and using a kitchen shears or sharp scissors, remove the backbone of the chicken by cutting along both sides of the backbone.

Flip the chicken over and using pressure with your hands flatten the chicken against the cutting board so it lays flat. Place chicken in a large saute pan or cast iron skillet.

In a bowl whisk to combine the cumin, smoked paprika, cinnamon, lemon zest, coriander, 2 teaspoons salt, and large pinch of pepper. Add in olive oil and stir to create a paste.

Using a brush or your fingers brush the spice mixture all over the chicken.

Roast chicken for 35 to 40 minutes or until a meat thermometer reads 165°F . Remove and let chicken rest.

While chicken rests stir together the yogurt, lemon juice, and large pinch of salt.

Serve chicken with the yogurt sauce, as well as fresh vegetables, olives, and pita.

Serves 2 to 4 (depending on the size of your chicken)

Fridge ForagingAmanda FredericksonComment