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)
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.
