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Spatchcocked Chicken with Chickpeas

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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

Source: Everyday Food, May 2010

Ingredients

  • 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)

Directions

  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 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 Add a comment

  • MS10806441
    30 JUN, 2016
    Made this yesterday for my sister visiting from Missouri. She loved it! It was moist and the chickpeas were slightly crunchy. I added garlic cloves and onions for added flavor, and I used lemons and parsley instead of limes and cilantro. The next time I'll try roasting it in my Weber gas grill to eliminate some of the messiness of splattered chicken fat in my oven. (I had just cleaned my oven two days before.) I turned down the heat to 450, and the smoke alarm did not go off this time.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.........
    Reply
  • maisieblun
    25 OCT, 2013
    Assume all these temperatures are in Celsius?
    Reply
  • 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!
    Reply