This dish features spatchcock chicken marinated in herby yogurt, harissa, and spices, then roasted with citrus and potatoes. The yogurt tenderizes the chicken, and the harissa and herbs provide the flavor.
Roast chicken is a dish that doubles as a crowd-pleaser and a comforting classic. But it can be a little fussy too because ensuring every part of the bird cooks as evenly as possible is a challenging endeavor.
Luckily, since discovering “spatchcocking,” a simple technique for removing the backbone before roasting chicken, I no longer worry about dry, unevenly cooked pieces of meat. As a bonus, the cooking time for roasting a chicken with this technique is significantly faster than a traditional roast.
As the chicken roasts, its juices coat the potatoes, while the citrus brightens the whole meal. For the finishing touches, the herb yogurt comes in once again as a dipping sauce for the chicken. Serve with my kale Caesar salad and maple creme brulee for a perfect dinner party!
Ingredient Notes
- Harissa paste: Harissa is a spicy paste originating in North Africa, typically made with chili peppers, garlic, oil, spices, and herbs. There are many regional variations, and each brand has a distinct flavor profile. Harissa is often used as a condiment, marinade, or base for a stew. Some harissa pastes pack a punch, so I recommend adding a little at a time as you taste the marinade to ensure it is well balanced. For a milder flavor, purchase a mild harissa paste (or use less). This recipe also works with many chili pastes, like gochujang or sambal oelek.
- Herb yogurt: I recommend using full-fat Greek yogurt (I love Wallaby) for its thicker texture and tart flavor. Cilantro provides a warm, citrusy touch, but any combination of soft herbs will do!
For a full list of ingredients and their quantities, please refer to the recipe card.
How to Spatchcock a Chicken
Spatchcocking is a method used to remove the backbone from a piece of meat, allowing it to lay flat on a surface. The benefit here, is that you get a flatter surface where all of the skin is fully exposed, which means a faster, crisper, and more even roast.
Using kitchen shears, you remove the chicken’s backbone by placing the bird breast-side down and making two cuts on either side of the backbone. Turn the bird over and press down with your hands to flatten the chicken. Pick up the legs, pulling them away to separate them from the breast. From there, the chicken is ready to bake.
Tips & Tricks
- Taste the marinade as you build it (before adding in the chicken, obviously!) A marinade will taste overly salty, punchy, and spicier than you’d like since it still has to penetrate the meat to get the full flavor. But if all you taste is heat, you may need to adjust the other ingredients to balance the flavor.
- You may need to use a bit more force to cut out the backbone with duller kitchen scissors. Use your free hand to grip the skin tightly so that the scissors move more easily through the meat.
- Use a meat thermometer to achieve the juiciest chicken. The chicken is done when a meat thermometer inserted into the deepest part of the breasts and thighs register at least 165°F.
- If the chicken is browning too quickly, tent it with foil by fully covering the chicken with a piece of foil.
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Harissa Roast Chicken and Potatoes
Ingredients
For the herb yogurt:
- 1 bunch cilantro, leaves roughly chopped and stems minced to yield about 2 loosely packed cups
- 2 tablespoons extra-virgin olive oil
- 2 small garlic cloves, minced
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 2 cups full-fat Greek yogurt
For the roast chicken
- 1 cup herb yogurt (recipe above)
- 2 cloves garlic, grated or minced
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 2 teaspoons garam masala
- 3 tablespoons harissa paste
- 3.5 pound whole chicken
- 1 pound small Yukon Gold potatoes, halved lengthwise
- 1 lemon
- 1 orange
Instructions
- Add 1 bunch cilantro, 2 tablespoons extra-virgin olive oil, 2 small garlic cloves (minced), ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper into the bowl of a food processor. Pulse until no large bits of herbs or garlic remain, and the mixture takes on the appearance of pesto or herb chutney. Add in 2 cups full-fat Greek yogurt and process until homogeneous, occasionally scraping down the sides of the food processor with a rubber spatula as needed. The herb yogurt should have a consistency slightly thinner than Greek yogurt. Season with additional salt if needed. Transfer mixture to a medium-sized bowl.
- In a pot or casserole dish large enough to marinate the chicken, whisk together 1 cup of the herb yogurt, 2 cloves garlic, 2 tablespoons extra-virgin olive oil and 2 teaspoons garam masala. Mix in ¾ teaspoons kosher salt per pound of chicken (so, if your chicken is 4 pounds, you will want to use 3 teaspoons salt) and 3 tablespoons harissa paste. Set aside the remaining herb yogurt in the fridge, covered, until ready to serve.
- On a meat safe cutting board, place a 3.5 pound whole chicken breast-side down. Locate the breastbone in the center of the chicken. Using kitchen shears, make an incision just to the left of the backbone, cutting through the ribs. You may need to use some force to cut through the bones. Make an incision on the right-hand side, then remove the backbone. The backbone can be reserved for stock.
- Turn the chicken over so that it now faces breast-side up. Then, firmly place your palms down on the chicken to flatten it. Spread the legs outward so they lie flat beside the breasts. Pat the chicken dry with a paper towel.
- Cover the chicken in the marinade, generously coating all surfaces, including the areas under the skin. Cover with plastic wrap and refrigerate for at least 4 hours, up to overnight.
- Once marinated, you’ll begin to preheat your oven. Set a rack in the bottom third of the oven and preheat to 425°F. Meanwhile, line a 9-inch by 13-inch rimmed baking sheet with parchment paper.
- Place 1 pound small Yukon Gold potatoes (halved lengthwise) on the baking sheet and drizzle with the remaining 2 tablespoons olive oil. Cut 1 lemon in half and squeeze the juice of one halve onto the potatoes. Season the potatoes with the remaining ¼ teaspoon kosher salt and toss to ensure they're fully coated. Arrange potatoes on the outer edge of the baking sheet.
- Slice the remaining lemon half and orange into ½-inch thick rounds. Arrange citrus slices in the middle of the baking sheet. Transfer chicken to the baking sheet and place on top of the citrus rounds.
- Roast the chicken for 45 – 55 minutes or until a meat thermometer inserted in the thickest part of the breast or thigh reads at least 165°F. (Exact cooking time will depend on the heat of your oven and the size of the bird, so always double-check the internal temperature.)
- Remove chicken from the oven and let rest for 10 minutes. Carve the chicken into pieces and distribute potatoes and citrus among plates. Serve with the remaining herb yogurt drizzled over the chicken.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
