Spiced Spatchcock Chicken with Schmaltzy Garlic and Onion Chimichurri

Spiced Spatchcock Chicken with Schmaltzy Garlic and Onion Chimichurri

Prep Time: 30 minutes

Cook Time: 40 - 45 minutes

Servings: 4

Ingredients:

Spiced spatchcock chicken

• 1 small chicken (4-5 lb)
• 1 tsp fennel seed
• 1 tsp coriander seed
• 1 tbsp cumin seed
• 1 tsp black peppercorns
• 2 tsp ground paprika
• 1 tsp dried thyme
• Kosher salt
• 4-5 heads of garlic, cut in half horizontally
• 1 yellow onion (or 2 shallots), cut into quarters and peel removed
• Olive oil
• ½ - ⅔ cup chicken stock

Shmaltzy garlic and onion chimichurri

• 2 heads of the roasted garlic (from the roasted chicken), roughly chopped
• ½ roasted onion (from the roasted chicken), roughly chopped
• ½ cup parsley, chopped
• ⅔ cup oregano, chopped
• 1 tbsp capers, roughly chopped
• 3 tbsp red wine vinegar, more to taste
• ⅓ cup olive oil
• Kosher salt and pepper

Directions:

1. SPICED SPATCHCOCK CHICKEN: Preheat the oven to 425 F. Place the oven rack in the center of the oven.
2. To a small skillet, toast the fennel seeds, coriander seeds, cumin seeds, and black peppercorns over medium heat. Once aromatic and slightly toasted, 3-4 minutes, remove from the heat and place in a mortar and pestle.
3. Grind the seeds until they resemble a coarse grain, then add in the paprika and thyme, and grind once more to combine.
4. If you didn’t buy the chicken already spatchcock, then remove the spine with kitchen shears, turn it around, and flatten the breast bone until you hear a pop. Pat dry with a paper towel.
5. Season the chicken generously with salt on both sides, then dust the dried spice mixture and rub into the skin with your hands until the spices are evenly coating the skin.
6. In a large cast iron or roasting pan, add the garlic heads and onion. Drizzle with some olive oil and season salt, then lay the garlic heads cut-side down.
7. Place the chicken on top of the garlic and onion, and tuck the wings under the breast to prevent burning. Pour the chicken stock under the chicken.
8. Roast for 40-45 minutes, until the internal temperature reaches 165 F. Allow the chicken to rest for at least 15 minutes, and while it does, prepare the chimichurri.
9. SCHMALTZY GARLIC AND ONION CHIMICHURRI: Take 2 heads of the roasted schmaltzy garlic (4 halves) and ½ the onion. When it’s cool enough to handle, squeeze the garlic out of the cloves.
10. Roughly chop the garlic and onion, then place in a bowl along with the parsley, oregano, capers, red wine vinegar, olive oil, and a pinch of salt and pepper.
11. Stir to combine and adjust to taste with more salt/acid.
12. Carve the chicken, and prepare a serving dish with the remaining schmaltzy garlic and onion and any pan drippings. Place the chicken on top and serve with the chimichurri.