Skip to main content
LoginSign Up
Spatchcocked Roasted Chicken with Cilantro, Coriander and Pickled Jalapeños

Spatchcocked Roasted Chicken with Cilantro, Coriander and Pickled Jalapeños

By Dimitri DemopolousOctober 27, 2023

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    20 minutes active

The seasoning for this roast chicken, applied under the skin directly onto the meat for maximum flavor, was inspired by zhoug, the zesty, pesto-like condiment said to have originated in Yemen. Lots of fresh cilantro adds herbaceousness; you can swap in parsley instead or combine the two herbs. In place of the traditional fresh chilies, we bump up the flavor with pickled jalapeños. Ground coriander brings citrusy notes to the mix (cardamom also works well). Accompany with pearl couscous or boiled or roasted potatoes.

Ingredients
  • ½

    cup lightly packed fresh cilantro OR fresh flat-leaf parsley OR a combination, finely chopped

  • ¼

    cup extra-virgin olive oil

  • 3

    tablespoons pickled jalapeños, finely chopped

  • 2

    teaspoons grated lemon zest, plus lemon wedges to serve

  • 1

    teaspoon ground coriander OR ground cardamom OR a combination

  • Kosher salt and ground black pepper

  • 4

    pound whole chicken

Step 1

Heat the oven to 425°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, stir together the cilantro, oil, jalapeños, lemon zest, coriander, ½ teaspoon salt and ¼ teaspoon pepper; set aside.

Step 2

Place the chicken breast down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, end to end; remove the backbone and discard. Spread open the chicken, then turn it breast up. Using the heel of your hand, press down firmly on the thickest part of the breast until the wishbone snaps.

Step 3

Season the underside of the chicken with salt, then place it breast up on the wire rack. With your fingers, carefully loosen the skin from the meat on the breast and thighs. Using a spoon, distribute the cilantro mixture under the skin in those areas, then massage the skin to evenly spread the mixture and rub it into the flesh. Season the skin side with salt, then tuck the wing tips to the back.

Step 4

Roast until well browned and the thighs reach 175°F, about 40 minutes. Let the chicken rest for about 10 minutes, then carve. Serve with lemon wedges.