Spatchcock Harissa Butter Chicken
Spicy, warming harissa lends itself to roasting and grilling and this is one of my favourite ways to use it. Juicy and tender with crispy skin, this lemony spatchcock harissa butter chicken makes for a flavourful and slightly spicy meal. You’ll want to save any leftovers for salads and sandwiches, too!
Equipment
- Cast iron skillet or a large cast iron or stainless steel pan
- Mixing bowl
Ingredients
- 1 whole chicken 3 to 4 lbs.
- 3 tablespoons butter, softened sub dairy free
- 1 tablespoon harissa sauce
- 1 whole lemon sliced
- 1 large shallot sliced
- ½ to 1 head garlic cloves separated and skins removed
- 2 teaspoons Kosher salt
- 2 teaspoons freshly ground black pepper
Instructions
- Preheat oven to 400ºF (200ºC) and place lemon slices, shallot and garlic cloves in the bottom of the pan.
- Add butter, harissa, salt and pepper to a small bowl and stir together with a small spatula or wooden spoon.
- Pat the chicken dry, inside and out, to remove any excess moisture. Place the chicken breast-side down on a solid cutting surface then place one of your hands along one side to hold it in place. Using a pair of sharp kitchen shears, remove the chicken’s backbone by cutting along each side straight up the center from top to bottom in two straight lines. Remove the backbone, turn the chicken over so it’s breast-side up and flatten it completely by pressing down firmly with both hands.
- Rub harissa butter all over the chicken and place it in the baking pan on top of the lemon, shallot and garlic.
- Roast the chicken until golden and crispy, about 55-60 minutes, and its internal temperature reaches 165ºF (75ºC) as read on a meat thermometer inserted into the thickest part of the chicken. If you should find the surface of the chicken to be a little dry, baste it with some of the pan juices at the 45-minute mark.
- Remove from oven and let rest for 15 minutes before slicing. Serve with pan juices poured over the chicken, together with the lemon, garlic and shallot.
Notes
To cook on a grill: Rub harissa butter over both sides of the chicken, inside and out, reserving ¼ of the butter for basting. Grill for 15-20 minutes per side, turning halfway through and basting as you grill. Check internal temperature for doneness as instructed above.
Storage: Cooked chicken will keep well in an airtight container in the fridge for up to 3 days or frozen for up to 1 month. Leftover chicken can be left on the bone or shredded for easy meal prep for salads and sandwiches.