Berbere Roasted Spatchcock Chicken
This Berbere Roasted Spatchcock Chicken is going to be your favorite and easiest dinner party recipe to make. This savory roasted spatchcock chicken dish is full of flavor thanks to the Smoked Paprika and Berbere Seasoning spices. Berbere seasoning is Ethiopian spice made of paprika, garlic, ginger, fenugreek, cumin, cardamom, black pepper and chili pepper which gives it a little kick. To help keep that hot spice level in check I used agave which brings a welcome sweetness to this savory dish. I have linked below my favorite Berbere seasoning that I use. If you cannot find berbere locally, I recommend either using garam marsala or smoked Spanish paprika with turmeric to get those similar flavor notes. I added the carrots, sliced onions, and chickpeas to round out this dish with healthy packed full of vital vitamins and nutrient dense vegetables. I like to serve this by itself but it would also be amazing with spinach as a salad or with my I Can’t Believe It’s Mashed Cauliflower! recipe. – Kara, The Accidental Chef
Serves 4
Ingredients:
- 1 Whole Chicken
- 4 Large Carrots, peeled and chopped
- 1 small onion, sliced
- 1 14.5 oz can of chickpeas, rinsed and drained
- 1/2 tsp of turmeric
- 1 1/4 tsp of garlic salt
- 2 tbsp of Avocado Oil
- 1 tsp of smoked paprika
- 1/4 tsp of ground cinnamon
- 1/4 tsp of dried oregano
- 2 tsp of Berbere seasoning
- 1 tbsp of agave
Directions:
Preheat the oven to 400 degrees.
Begin by seasoning the drained and rinsed chickpeas. Season them with 1/2 tsp of turmeric, 1/2 tsp of smoked paprika, 1/4 tsp of garlic salt, and mix it all together.
Then add the 1 tbsp of avocado oil and the sliced onions and mix again.
Set aside.
In a bowl, add the chopped carrots with 1/2 tsp of garlic salt, 1/2 tsp of smoked paprika, 1/4 tsp of ground cinnamon, and 1/4 tsp of dried oregano. Mix together and then add 1 tbsp of avocado oil.
Line a baking pan with tin foil or parchment paper.
Place the chickpeas, carrots, and onion slices on the baking pan. And set it aside.
On a cutting board, trim the fat off the chicken and remove the skin (by placing your fingers underneath the skin to loosen it and remove by cutting it off).
Place the chicken breasts side up on the cutting board.
Place your hands on the breasts (like you are going to give it CPR) and press firmly downward until you hear a crack (you are trying to break the breast bone).
Then using kitchen scissors, cut up along the breast bone to effectively cut them in half.
Then place the chicken breasts side up on the baking pan.
Then season the chicken with 1/2 tsp of garlic salt and 2 tsp of Berbere seasoning.
Massage the spices into the chicken.
Then add the 1 tbsp of agave and brush that into the chicken.
Place the baking pan into the oven for 45-60 mins depending on the size of your chicken.
I like to check the chicken at 30 mins in and then estimate how much longer it needs to cook for. I would advise checking in on the chicken again in 15 mins and do a temperature check at the thickest part of the chicken breasts. You want the temperature to be 165. If it has hit this temperature, then remove from the oven. If not, let cook for 15 mins more and then check the temperature again.
Serve immediately by itself or over spinach or mashed cauliflower.
Serves 4 | Calories per serving: 453 | Fat: 23.4 g | Carbs: 27.3 g | Net Carbs: 21.1 g | Protein: 35.3 g | Vitamin A: 265.7 %
