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Middle-Eastern Spiced Spatchcocked Chicken with Apricots, Prunes, and Olives

  • Prep Time
    10 mins
  • Cook Time
    30 - 40 mins
  • Total Time
    40 - 50 mins

Ingredients:

Middle-Eastern Spiced Spatchcocked Chicken with Apricots, Prunes, and Olives

Prep time: 10 minutes
Cooking time: 30-40 minutes

Ingredients:

1 whole Rossdown Farms chicken
1 lemon, sliced
5 cloves of garlic, peeled
5 small-to-medium sized shallots, peeled and cut in half
1/2 cup prunes
1/2 cup dried apricots
1/2 cup pitted green olives
1 tsp baharat spice
1 tsp sumac spice
A sprinkling of sea salt and freshly ground black pepper
A drizzle of honey
About 1-2 tbsp extra virgin olive oil

Directions:

Preheat your oven to 400F.
To spatchcock the chicken, place the chicken breast-side down, with the legs towards you.
Using sturdy scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through the rib bones as you go.
Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.
You can at this point use two skewers to secure the legs and keep the bird flat, by running the skewers diagonally through the breast and thigh meat, or just leave it as-is.
In a small bowl, combine the baharat and sumac.
Place the chicken in a baking dish and rub the skin on both sides with some olive oil, salt, pepper, and the spice mix, and place the chicken so that it’s breast-side up.
Evenly disperse the garlic, shallots, prunes, apricots, olives, and lemon slices around the bird, making sure to place some of the lemon slices on the chicken breasts themselves. Feel free here to sprinkle these perimeter ingredients with some extra salt, pepper, baharat, and sumac, and even a little bit more olive oil.
Drizzle everything with honey, place in the oven, and roast for about 30-40 minutes until the bird is cooked through, but still juicy and tender.

Recipe Created By: Ellie Short – www.wholehappy.com