Moroccan Spatchcock Chicken

With this method, the chicken cooks more quickly and evenly, and all the skin–not just the skin over the breast–gets crispy and browned. Cutting and serving the chicken is easy because the backbone is removed. I’m certain this will be your new way to roast a chicken. You will need a really sharp kitchen or poultry shears to remove the backbone. You can also put your chicken on the grill after step 3 for a BBQ favorite.


Makes 6 servings


  1. Turn the chicken breast side down with the drumsticks closest to you. Using the poultry shears, cut on either side of the backbone to remove it. You can freeze the backbone for use in homemade chicken stock later on.
  2. Open the chicken-see the white section of sternum bone and cartilage in the center of the breast? With a sharp knife cut a deep notch in the top of it--you'll feel the soft spot—then press on the breast to flatten it.  The rest of the breastbone and cartilage may pop up in the process. You can remove it by pulling up on the bone and use the shears or a sharp knife to remove the cartilage.
  3. Rub the bird front and back with olive oil and season the inside and out with the Moroccan 'Round The Clock spice blend.  For even more flavor, allow it to marinate for up to 24 hours in the refrigerator.

  4. When ready, roast the chicken in the middle of a preheated 425°F oven until it registers 165°F on an instant-read thermometer inserted in the thickest part of the thigh and the breast, which takes about 35 to 45 minutes.
  5. Baste the chicken at the end with the pan juices--it makes the skin shiny and crisp. Once cooked, let the chicken rest for 10 to 15 minutes before serving it. The resting time is crucial to let the juices seep from the surface back into the meat. Enjoy!
Samantha Binkley