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Spatchcocked Chicken with Chickpeas

Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures. Click here to learn how. Feel free to use a roasting pan or a large cast-iron or other heavy skillet.

  • Servings: 4
Spatchcocked Chicken with Chickpeas

Source: Everyday Food, May 2010


  • 1 spatchcocked chicken
  • Coarse salt and ground pepper
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • Fresh lime juice (for serving)
  • Fresh cilantro leaves (for serving)


  1. Preheat oven to 500 degrees. Season chicken with coarse salt and ground pepper and place, breast side up, in a pan. Roast 15 minutes. Remove from oven and add chickpeas, rinsed and drained,
    to pan.

  2. Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 15 minutes. Let rest 5 minutes. Drizzle with fresh lime juice and sprinkle with fresh cilantro leaves before carving.

Reviews (5)

  • EverHungry 7 Dec, 2013

    Great recipie. I cooked my spatchcocked bird on a bed of thick lemon and onion slices, and put fresh herbs and lemon under the skin (that I rubbed with salt and drizzled with olive oil). Added whole garlic cloves to pan as well. Chickpeas were gorgeous. I skipped the lime juice but used the cilantro. Result was fresh from the herbs, a little tangy from the lemon and rich from the chickpeas roasted with garlic in chicken juices. Yum. A new fav! Thanks Sarah.

  • StylieD 27 Nov, 2013

    I've prepared this excellent recipe more than a dozen times. It also works well with 4-6 whole chicken leg quarters instead of whole chicken. I've subbed black beans with a quart of grape tomatoes, few cloves garlic, diced sweet potatoes & chopped onion. Another nice combo is halved brussels sprouts, diced carrot, some dried cranberries and thyme. I usually use whatever is in the fridge. Enjoy!

  • wibaker12 30 Oct, 2013

    easy and quick. Everything was wonderful. I had a 3 1/2 lb chicken and took about 35 minutes. I added fresh parsley and lemons
    for garnish. Delish.........

  • maisieblun 25 Oct, 2013

    Assume all these temperatures are in Celsius?

  • elissapr 23 Oct, 2013

    Made this tonite - super easy and family approved! The chicken turned out so moist. I added garlic powder and paprika - just because I usually make roast chicken this way. And the roasted chick peas were a hit!

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