Harissa Spatchcocked (Butterflied) Roast Chicken

Harissa Spatchcocked (Butterflied) Roast Chicken

Collected Foods, Dinner, Harissa, Lunch

Cook Time: 75 mins  | Servings: 4 to 6 servings 



Removing the backbone and spatchcocking (a.k.a butterflying) the chicken makes it easy to get perfectly roasted breast and leg meat.

Skipping brining and basting helps to ensure crisp skin.

Rubbing the chicken with herbs boosts flavor.

Saving the chicken backbone means you can make a flavorful jus for serving.



  • 1 large chicken, about 4 to 5 pounds (1.8 to 2.3kg)
  • 2 tablespoons (30ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided
  • 1 tablespoon Kosher salt 
  • 1 teaspoon (5g) baking powder
  • 2 tablespoons Harissa Spice



Place oven rack in upper-middle position and preheat oven to 500°F (260°C). Using sharp kitchen shears, remove backbone from chicken and cut spine into 5 to 6 one-inch-long pieces. Set backbone aside. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge. Drizzle chicken with 1 tablespoon (15ml) oil.

Combine 1 tablespoon (15g) kosher Salt, 2 tablespoon of Harissa Spice and 1 teaspoon (5g) baking powder (if using) in a small bowl. Sprinkle all over chicken. Sprinkle chicken with herbs, if using. Rub chicken to distribute seasoning evenly all over skin.

Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes, reducing heat to 450°F (232°C) if chicken starts to darken too quickly.

Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving.


Adding baking powder to the salt used on the chicken skin will give you extra-crispy results.

If using a different type of salt, be sure to use the weight measurement, not the volume measurement.

NUTRITION (per serving)

850 Calories 51g Fat 4g Carbs 83g Protein

Nutrition Facts

Servings: 4 to 6

Amount per serving

Calories 850

% Daily Value*

Total Fat 51g 66%

Saturated Fat 16g 78%

Cholesterol 281mg 94%

Sodium 1017mg 44%

Total Carbohydrate 4g 1%

Dietary Fiber 1g 2%

Total Sugars 1g

Protein 83g

Vitamin C 4mg 19%

Calcium 106mg 8%

Iron 4mg 24%

Potassium 736mg 16%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source: https://www.seriouseats.com/butterflied-roasted-chicken-with-quick-jus-recipe

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