Equipment
* optional
Ingredients
Chicken
- 1800 g whole chicken, room temperature
- 30 ml olive oil
Spice Rub
- 8 g smoked paprika
- 4 g ground cumin
- 4 g ground coriander
- 2 g cayenne pepper
- 12 g kosher salt
- 4 g baking powder
Vegetables
- 800 g butternut squash, peeled and cubed (2cm)
- 30 ml olive oil
- 4 g salt
Optional Crackling & Finish
- chicken skin, cut into strips
- 1 lemon, wedged
- 10 g fresh cilantro, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 833 kcal
- Protein
- 94 g
- Carbohydrates
- 28 g
- Fat
- 38 g
- Fiber
- 6 g
- Sugar
- 5 g
- Sodium
- 1954 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 17 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 360 mg
- Potassium
- 1941 mg
- Calcium
- 222 mg
- Iron
- 7.7 mg
- Magnesium
- 186 mg
- Phosphorus
- 891 mg
- Zinc
- 9.6 mg
- Vitamin A
- 1315 mcg
- Vitamin C
- 69 mg
- Vitamin E
- 6.6 mg
- Vitamin K
- 24 mcg
- Vitamin B6
- 1.9 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.59 mg
- Riboflavin
- 0.89 mg
- Niacin
- 30.8 mg
- Folate
- 102 mcg
- Water
- 534 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the chicken breast-side down. Using kitchen shears, cut along both sides of the backbone to remove it entirely. Flip the chicken over and press firmly on the breastbone until it cracks and lies flat (spatchcocking).
In a small bowl, whisk together smoked paprika, cumin, coriander, cayenne, kosher salt, and baking powder. Pat the chicken extremely dry with paper towels, rub with olive oil, then coat evenly with the spice mixture.
Preheat oven to 220°C (425°F). Toss the cubed butternut squash with olive oil and salt. spread evenly on a rimmed baking sheet. Place a wire rack directly over the squash, then place the chicken on the rack, skin-side up.
Roast for 40-50 minutes. The high heat will crisp the skin and roast the squash simultaneously. The chicken juices will drip down, seasoning the squash.
OPTIONAL: While chicken roasts, place the reserved skin scraps in a cold, small frying pan. Turn heat to medium-low. Render the fat slowly until the skin scraps are golden brown and crunchy (gribenes). Drain on paper towels and season with salt.
Remove chicken from the oven when the breast reads 70°C (158°F) and thigh reads 74°C (165°F). Let rest for 10 minutes before carving. Garnish squash and chicken with fresh cilantro, lemon wedges, and the optional crispy skin crumble.
Chef's Notes
- Spatchcocking reduces cooking time by nearly 40% compared to a trussed bird and ensures the breast and thighs cook evenly.
- For the ultimate skin, salt the bird and leave it uncovered in the refrigerator for 24 hours (dry brining). Skip the salt in the rub if you do this.
- The rendered fat from the chicken (schmaltz) dripping onto the squash creates a flavor depth that oil alone cannot achieve.
- If you want extra heat, mix a tablespoon of harissa paste with the olive oil before rubbing the chicken.
Storage
Refrigerator: 3 days — Skin will lose crispness; reheat in oven or air fryer.
Freezer: 3 months — Remove meat from bone before freezing. Squash texture may degrade.
Reheating: Reheat in a 180°C/350°F oven for 10-15 minutes to recrisp skin.
Troubleshooting
Chicken skin is soggy
Cause: Surface moisture on the bird before roasting
Fix: Broil for 1-2 minutes, watching constantly to prevent burning
Prevention: Pat dry thoroughly; air-dry in fridge uncovered for 12 hours if possible
Squash is burning before chicken is done
Cause: Squash cubes cut too small or oven has hot spots
Fix: Remove the baking sheet, transfer chicken directly to oven rack (place foil below to catch drips), and remove squash
Prevention: Cut squash into larger 2.5cm chunks
Cultural Context
While spatchcocking (or butterflying) dates back to 18th-century Ireland, this recipe borrows flavors from the Maghreb region of North Africa. The combination of earthy cumin, bright coriander, and heat creates a warming profile typical of Moroccan or Tunisian roasts.
