Imagine a chicken so perfectly cooked that every single bite is a burst of zesty, herbaceous flavor that makes your taste buds dance with joy. This isn't just another chicken recipe - this is a culinary game-changer that will transform your home cooking from ordinary to extraordinary. By using the spatchcocking technique, we're about to reveal how to create a restaurant-quality dish that's crispy on the outside, incredibly juicy on the inside, and packed with bright, bold Middle Eastern-inspired flavors.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 whole chicken
- 2 tbsp coriander, ground
- 1 lemon, juiced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Remove the whole chicken from refrigerator 30 minutes before preparation to allow it to come to room temperature.
- Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone from tail to neck, removing the backbone completely.
- Open the chicken and flip it over, pressing down firmly on the breastbone with the heel of your hand to flatten the chicken completely. This technique is called spatchcocking and ensures even cooking.
- In a small bowl, mix ground coriander, lemon juice, olive oil, salt, and pepper to create a marinade.
- Pat the chicken dry with paper towels and generously brush the marinade all over the chicken, ensuring it's evenly coated on both sides.
- Preheat the oven to 425°F (218°C). Place the chicken on a roasting pan or cast-iron skillet, skin-side up.
- Roast the chicken for approximately 45 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Remove from oven and let the chicken rest for 10-15 minutes before carving to allow juices to redistribute.
- Carve the chicken and serve hot, garnishing with fresh lemon wedges and additional chopped coriander if desired.
Tips
- Room Temperature Matters: Always let your chicken sit out for 30 minutes before cooking to ensure even heat distribution.
- Sharp Tools are Essential: Use high-quality kitchen shears for precise backbone removal and a sharp chef's knife for carving.
- Dry Skin = Crispy Skin: Pat the chicken thoroughly with paper towels before applying marinade to help achieve that golden, crispy exterior.
- Marinate Thoroughly: Don't just brush the marinade - get under the skin and ensure every part of the chicken is well-coated.
- Use a Meat Thermometer: Never guess doneness. 165°F at the thickest part of the thigh guarantees perfectly cooked chicken.
- Resting is Crucial: Let the chicken rest 10-15 minutes after cooking to allow juices to redistribute, ensuring maximum moisture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 1g
Protein: 45g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 140mg
