Roast Spatchchock or Chicken

Roast Spatchchock or Chicken


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This Middle Eastern style roast spatchcock or chicken recipe includes its own rice dish on the side.

Herbie's Spices New South Wales, Australia

Serves: 2 

  • 2 spatchcocks or small chickens
  • 1 bunch marjoram, leaves picked
  • 1/2 teaspoon Herbie's Spices Pasilla Chilli Powder
  • 1 tablespoon Herbie's Spices Za'atar
  • 1 clove garlic, crushed
  • olive oil
  • 1 small red onion, finely chopped
  • 1 cup (155g) rice
  • 350ml chicken stock
  • 1 bunch coriander, leaves picked
  • 1/2 cup cooked chopped spinach

Preparation:10min  ›  Cook:1hour30min  ›  Extra time:2hours marinating  ›  Ready in:3hours40min 

  1. Marinate the chickens with the marjoram, chilli, za'atar, garlic and a little oil for 2 hours or more, covered, in the refrigerator.
  2. Roast in a hot oven for 45mins-1 hour, turning once or twice and basting with pan juices.
  3. Fry the red onion (include a crushed clove of garlic if you like) in a little hot oil until soft, then stir in rice to 'toast'.
  4. Slowly add stock, stirring as it cooks. When the rice is almost tender, add the coriander leaves and chopped cooked spinach. Add salt and pepper to taste.
  5. Serve the chickens and rice with vegetables if you wish.


Za'atar contains spices like sumac, sesame seed, thyme, parsley, oregano, salt, spearmint.

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