Masala Spatchcock Chicken (English)

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess while reducing calories.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and still flavorful.

Welcome to Khalajan's kitchen, I'm Farhanda and today I'm making roasted spatchcocked chicken.

Start by preparing the marinade: add 1.5 cups of fresh mint, 1 green mango (peeled and cubed), 5 green chilies, 4 cloves of garlic, 2 tablespoons of vinegar, 2 tablespoons of lemon juice, 1 teaspoon of salt, 0.5 teaspoon of red chili powder, and 2 teaspoons of cumin powder to a blender.

Add half a cup of water to the blender and blend to make the sauce.

Take a small whole chicken weighing about 3 pounds and 1 tablespoon of olive oil.

Use a sharp pair of kitchen shears to cut along each side of the backbone of the chicken, removing the entire backbone.

Set the backbone aside for later use.

Wash the chicken from the outside and dry it with a paper towel, ensuring it's as dry as possible.

Make a shallow cut on the breastbone and another near the tail end before turning the chicken over and cutting away any extra fat.

Press the breast side down to flatten the chicken.

Use the handle of a wooden spoon to separate the skin from the chicken in the breast area and thighs carefully.

Prepare the compound butter by mixing 0.5 cup of butter with 1 teaspoon of lemon zest and 4 teaspoons of the mango and mint marinade.

Stuff the compound butter under the skin of the chicken, ensuring even distribution.

Rub 1 tablespoon of olive oil all over the chicken to help the dry ingredients stick.

Season the chicken with 0.5 teaspoon of salt, black pepper, and paprika, then massage the marinade into the chicken.

Place the chicken in a medium-sized foil baking tray with a baking rack over it.

Add all the vegetables (3 medium potatoes, 3 medium carrots, 3 halved onions, and 2 celery sticks) to the tray, seasoning them with garlic powder and spicy pepper medley.

Place the chicken over the vegetables, folding the wings underneath to prevent burning.

Scrape any remaining marinade and spices from the cutting board onto the chicken and rub it onto the backbone.

Preheat the oven to 425°F (220°C) and place the chicken in the oven.

Bake the chicken for about 10 minutes, then lower the temperature to 400°F (200°C).

After 55 minutes, check the internal temperature of the chicken, which should be 165°F (75°C).

Remove the chicken from the oven when it reaches 168°F (75°C).

Let the chicken rest for at least 15 minutes before carving.

Serve the chicken with the roasted vegetables and use the remaining marinade as a dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens