Butterflied Spiced Roast Chicken

Preparation time: 60-80 minutes + overnight marination | Serves: 4-6 people

Whenever anyone asks me about my go-to recipe for hosting, my answer is always a roast chicken, perfectly cooked and paired with a whole bunch of dips, salads and bread to bulk it up.

Why you’ll love this Roast Chicken Recipe -

A good roast chicken recipe is like a wildcard in your pocket, it’s a crowd-pleaser, versatile and cheap. Once you nail the technique, you can set and forget it in the oven while you’re prepping the rest of the meal.

The secret to a juicy, tender chicken is marinating it for as long as possible. I know this extends the prep time and might feel like a slightly more involved process, but trust me - it’s worth the effort.

I also like to butterfly my chicken as it reduces the cooking time significantly. You can use a whole roast chicken (I’ve included a recipe below) or even swap to boneless chicken thighs or breasts, or chicken drumsticks in a pinch - just remember to adjust the cooking time.

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Ingredients

• 1kg whole chicken

• 1 tbsp smoked paprika

• 1 tsp ground coriander

• 1 tsp ground fennel

• 1 tsp Dijon mustard

• 1 tsp mixed herbs (rosemary & oregano)

• 1 tbsp pomegranate molasses

• Half a lemon

• 2 tbsps olive oil

• 1 onion

• 4-5 cloves garlic

• 5-6 sprigs thyme

• Salt, as needed

Method

1. Butterfly the chicken and place it in a deep bowl.

2. Mix the dried spices, herbs, lemon juice (save the peel), molasses, oil and salt into a paste.

3. Rub the marinade all over the chicken (reserving 2tbsps and marinate for up to 4 hours or overnight.

4. Take the chicken out at least 40 minutes before cooking and preheat the oven to 180°C.

5. Place in a baking dish or skillet and stuff the cavity with the lemon, onion, garlic and thyme.

6. Roast for 30 minutes, baste with the reserved marinade, then roast for a further 30-40 minutes until cooked through.

7. Pop under the grill for 10 minutes before serving to get that extra crispy skin.

8. Serve straight out of the oven with your choice of sides.

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Check out my other chicken recipes -

Kerala Pepper Chicken Fry

Slow-Cooked Chicken & Date Tagine

One Pan Za’atar Roasted Chicken 

Air Fryer Korean-Style Chicken Wings

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RECIPE NOTES

Swaps, Serves & Storage

1. Can I make this chicken without butterflying it?
   Yes, you can make this chicken without butterflying it but adjust the cooking time. Cover the chicken with a foil and roast for at least an hour at 160ºC. Uncover, baste and roast for an additional 30-40 minutes at 180ºC. Grill for the last 10 minutes before serving.

2. Can I use a different cut of chicken?
   You can use the same marinade for chicken breasts, chicken thighs or drumsticks. Remember to adjust the cooking time accordingly.

3. What can I use instead of pomegranate molasses?
   You can use honey instead of pomegranate molasses in the recipe.

4. How long can I store leftover chicken?
   You can store the chicken in the fridge for up to 5 days and in the freezer for up to 3 months.

Tips & Tricks

1. Butterflying the chicken - Butterflying the chicken is a great hack for when you want to reduce the cooking time of a whole chicken. Here’s a link to an easy tutorial on how to do it. I like to freeze the backbone for my homemade chicken stock.

2. Do I have to marinate the chicken?
   While my recipe calls for marinating the chicken overnight, in a pinch, you can skip that step and simply baste it a few more times while cooking. It’s also a great meal prep option - perfect for making wraps, pairing with salads or anything else you would use a rotisserie chicken for.

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