Spatchcock chicken is a great way of eating chicken – juicy meat and plenty of flavour in a shorter time. This Persian roast spatchcock chicken is absolutely divine!
The chicken is coated with a marinade simply made of ras-el-hanout and olive oil, then roasted with some potatoes which soak up all of the delicious juices.
I serve this drizzled with some sharp little spring onions in vinegar to provide some nice contrast. I like to eat it on a bed of White Bean Hummus – it works perfectly with the garlicky creaminess.
The Ingredients
- Spatchcock chicken – ask your butcher to prepare your chicken for you, or do it yourself. A spatchcock chicken is a whole chicken with the backbone removed, so that it lies flat. This gives you a bigger surface area for flavouring and a shorter cooking time.
- Ras el hanout and oil – these two simple ingredients make the marinade for the chicken. It coats the outside and brings incredible flavour.
- Potatoes – use white potatoes, the same that you would use for roasting. If you’re in the U.K., Maris Piper are perfect. You don’t need to peel the potatoes for this.
- Spring onions, white wine vinegar, olive oil – these make the zingy spring onion dressing. It works SO WELL to cut through the other flavours.
More roast meat recipes:
- Greek Style Roast Chicken and Vegetables
- One Pan Roast Chicken and Rice
- Roast Beef Dinner with Yorkshire Puddings
- Mulled Wine Roast Duck
- Slow Roast Lamb with Dauphinoise Potatoes
If you have leftover roast chicken after this recipe, why not use it in:
- Chicken Nacho Salad
- Chicken Stroganoff Pie
- Leftover Roast Chicken, Leek and Mushroom Filo Pie
- Chicken and Pea Risotto
Persian Roast Spatchcock Chicken
Roasted spatchcock chicken with potatoes and a spring onion dressing.
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Ingredients
- 1 spatchcock chicken
- 2 tablespoons ras el hanout
- 4 tablespoons olive oil
- 400 grams white potatoes
- 6 spring onions
- 2 tablespoons white wine vinegar
Instructions
- Preheat the oven to 180 degrees C.
- Mix together the ras el hanout and 2 tablespoons of the olive oil in a small bowl.
- Put the chicken skin side up in a large roasting dish. Drizzle over the ras el hanout marinade and use your hands to rub it into the meat. NOTE – at this point, you can transfer to the fridge and leave to marinate for up to 24 hours, otherwise continue with the recipe.
- Cut the potatoes into 1-2 inch chunks (no need to peel). Place these around the chicken. Put in the oven and roast for 50 minutes.
- Meanwhile, make the dressing by finely slicing the spring onions and mixing with the vinegar and remaining oil.
- When the 50 minutes are up, remove the chicken from the oven. Cover with foil and rest for 20 minutes. Check if the potatoes are cooked by sticking a knife into one – there should be no resistance. If they are not done, let them cook for 15 more minutes.
- To serve, carve the chicken and serve with the potatoes and a drizzling of the spring onion dressing.
