Roasted Spatchcock Chicken with Harissa, Herb Yogurt, and Citrus

Spatchcock chicken roasts in a spicy harissa yogurt marinade. Serve it alongside potatoes for an elegant, flavorful dinner party or date night meal.

NOTE:

This recipe calls for Diamond Crystal Kosher Salt. If using another kosher salt or sea salt, I recommend halving the quantity of salt.

You’ll need 3/4 teaspoons kosher salt per pound of chicken (so, if your chicken is 4 pounds, you will want to use 3 teaspoons salt).

Ingredients:

For the herb yogurt:

1 bunch cilantro, leaves roughly chopped and stems minced to yield about 2 loosely packed cups

2 tablespoons olive oil

2 small cloves garlic, minced

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

2 cups full-fat Greek yogurt

For the roast chicken:

1 cup herb yogurt

2 cloves garlic, grated or minced

4 tablespoons olive oil, divided

Kosher salt

2 teaspoons garam masala

3 tablespoons harissa paste

1 (3 1/2 to 4 1/2 pound) whole chicken

1 pound small Yukon Gold potatoes, halved lengthwise

1 lemon

1 orange

Special Equipment:

Food processor

Method:

Make the herb yogurt:

Add the cilantro, olive oil, garlic, salt, and 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 the 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.

Prep the marinade:

In a large bowl, pot, or casserole dish large enough to marinate the chicken, whisk together 1 cup of the herb yogurt, garlic, 2 tablespoons of olive oil, and garam masala. Mix in 3/4 teaspoons kosher salt per pound of chicken (so, if your chicken is 4 pounds, you will want to use 3 teaspoons salt). Add harissa, 1 tablespoon at a time, until it reaches your desired spice level.

Set aside the remaining herb yogurt in the fridge, covered, until ready to serve.

Spatchcock the chicken:

On a meat safe cutting board, place the whole chicken breast-side down. Locate the backbone 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, cutting down, 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. Separate the legs from the breast; the legs should roughly be at the same height as the breasts. Pat the chicken dry with a paper towel.

Marinate the chicken:

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.

Position oven rack, preheat oven, and line baking sheet:

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 or aluminum foil (the rim prevents leakage).

Season the potatoes:

Place potatoes on the baking sheet and drizzle with the remaining 2 tablespoons olive oil. Cut the lemon in half and squeeze the juice of one halve onto the potatoes. Season the potatoes with 1/4 teaspoon kosher salt and toss to ensure they're fully coated. Arrange potatoes on the outer edge of the baking sheet.

Cut citrus and arrange on baking sheet:

Slice the remaining lemon half and orange into 1/2-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 skin side up.

Roast chicken:

Roast the chicken for 45 to 55 minutes or until a meat 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.)

Let chicken rest and serve:

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 reserved herb yogurt drizzled over the chicken.

ENJOY.