Roasted Calabrian Pepper Spatchcocked Chicken & Vegetables
Spicy chicken from the ras el hanout seasoning, heat from the Calabrian pepper paste with seasoned caramelized vegetables served with a cooking tangy yogurt sauce and sprinkled with fresh herbs for an earthy taste.
Servings 4
Calories: 355kcal
Ingredients
Wet Rub
- ½ cup crushed Calabrian chili peppers
- 2 tablespoons ras el hanout
- Salt and pepper to taste
- 3 tablespoons olive oil
Chicken and Vegetables
- 3 pound whole young chicken
- 1 medium acorn squash seeded cut into 8ths
- 1 medium sweet potato quartered
- 8 brussel sprouts halved
- 1 medium red onion quartered
- 2 honey crisp apples seeded and quartered
Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 teaspoon apple cider vinegar
- ½ tablespoon garlic powder
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/ Salt and pepper to taste
- 1 teaspoon fresh thyme or rosemary chopped
Equipment
- Kitchen Shears Sharp Boning Knife or Regular Knife
- Parchment Paper
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Heat the Oven: Preheat the oven to 425 °F.
- Prepare the Pan: Place parchment paper onto a sheet pan and set aside.
- Make the Wet Rub Seasoning: Mix the crushed Calabrian chili pepper, ras el hanout, salt, black pepper, and olive oil in a small bowl and set aside.
- Prepare the Vegetables: Combine the vegetables and a quarter of the seasoning in a large bowl, toss, and set aside.
- Spatchcock the Chicken: Using kitchen shears or a sharp knife on a cutting board, start at the tail end of the chicken. Cut along one side of the backbone, going up towards the neck. Note: You may need to use some force to cut through bones.
- Be sure to stay as close to the backbone as possible. Then, repeat on the other side of the backbone to completely remove it. Once the backbone is removed, open the chicken up and lay it flat in the center of the sheet pan, skin side up.
- Press down on the breastbone with the heel of your hand to flatten the chicken further. You should hear a crack when it flattens. Additionally, use the step-by-step picture tutorial for assistance.
- Season the Chicken: Then, rub the rest of the seasoning into the chicken, underneath the skin, and on top completely.
- Finish the Tray: Then, arrange and spread the vegetables evenly around it.
- Cook the Chicken and Vegetables: Bake for 15 minutes, then reduce to 400 °F and bake until internal temperature reaches 165 °F on the thickest part, about 20 to 30 minutes. Note: This may vary depending on the size of the chicken.
- Make the Yogurt Sauce: Remove the sheet pan from the oven and rest for 15 minutes. While the chicken rests, make the yogurt sauce. Whisk together the Greek yogurt, apple cider vinegar, garlic powder, honey, olive oil, kosher salt and chopped herbs.
- Plate Up: Smear the yogurt sauce on the bottom of the plate, place the vegetables on one side, then the quartered chicken on the other side, and sprinkle with fresh herbs.
Video
Notes
You can save the vegetable scraps and backbone of the chicken to make chicken stock.
"Honestly!? I love to roast it along with the roasted chicken in a separate little baking dish. And just nibble on that while the chicken rests! Lol. Enjoy!" - Chef Maika
Nutrition
Calories: 355kcal | Carbohydrates: 52g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 67mg | Potassium: 1031mg | Fiber: 9g | Sugar: 21g | Vitamin A: 8994IU | Vitamin C: 80mg | Calcium: 182mg | Iron: 3mg
Tried this recipe?Please consider Leaving a Review!
