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Roasted Spatchcock Chicken with Harissa, Herb Yogurt, and Citrus
Roasted Spatchcock Chicken with Harissa, Herb Yogurt, and Citrus
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
330 minutes
Spicy harissa yogurt marinade elevates roasted spatchcock chicken, a perfect choice for a classy dinner or date night paired with potatoes.
Ingredients:
  • For the herb yogurt
  • 1 bunch cilantro, leaves roughly chopped and stems minced to yield about 2 loosely packed cups
  • 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 orange
Instructions:
  • For the herb yogurt: Combine cilantro, olive oil, garlic, salt, and pepper in a food processor. Pulse until mixture resembles pesto or herb chutney, ensuring no large pieces remain. Add yogurt and blend until smooth, scraping down the sides as necessary. The texture should be slightly thinner than Greek yogurt. Adjust salt seasoning as desired. Transfer to a medium bowl.
  • Combine the herb yogurt, garlic, olive oil, and garam masala in a large bowl. Season with 3/4 teaspoon of kosher salt per pound of chicken. Adjust spice level by adding harissa gradually. Save some herb yogurt for serving, chill it in the fridge.
  • Spatchcock the chicken by placing it breast-side down on a cutting board. Use kitchen shears to cut along both sides of the backbone, then remove it. Flip the chicken over, breast-side up, and press down to flatten it. Separate the legs from the breast, ensuring they are at the same height. Pat dry with a paper towel.
  • Coat the chicken in marinade, making sure to cover all surfaces, even underneath the skin. Wrap with plastic and refrigerate for at least 4 hours or overnight.
  • Prepare for baking: Preheat your oven to 425°F with a rack positioned on the lower third. Line a 9-inch by 13-inch rimmed baking sheet with parchment paper or aluminum foil to prevent any leaks during baking.
  • Prepare the potatoes: Spread the potatoes on a baking sheet and generously drizzle with the remaining 2 tablespoons of olive oil. Squeeze the juice of half a lemon over the potatoes. Sprinkle 1/4 teaspoon of kosher salt over the potatoes and toss well to coat evenly. Arrange the potatoes along the edge of the baking sheet.
  • Slice the remaining lemon and orange into 1/2-inch thick rounds. Arrange the citrus slices in the center of a baking sheet, then place the chicken on top, skin side up.
  • Roast the chicken until a meat thermometer reads at least 165°F when inserted into the thickest part of the breast or thigh, typically 45 to 55 minutes. Remember to adjust cooking time based on your oven and the size of the chicken.
  • Allow the chicken to rest: Take the chicken out of the oven and allow it to rest for 10 minutes. Carve the chicken, arrange with the potatoes and citrus on plates, and drizzle with the reserved herb yogurt before serving. If you enjoyed this recipe, please consider leaving a review and rating!

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