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Spice Rubbed Flattened Roast Chicken

"This Moroccan-inspired roast chicken will become your new favourite Sunday night dinner. Making the whole meal in a roasting pan means you can just pop it in the oven and forget about it!"
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Ingredients

1 h 30 m servings 458 cals
Original recipe yields 6 servings

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
  2. Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.
  3. Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.
  4. Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.
  5. Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).
  6. Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.

Footnotes

  • Tips:
  • Use Spreadables Butter, Original flavour instead of the Cinnamon & Brown Sugar for an equally delicious roast.
  • Replace the roasted vegetables with hot, prepared couscous or rice tossed with the melted butter mixture.

Nutrition Facts


Per Serving: 458 calories; 22.8 g fat; 33.2 g carbohydrates; 30.8 g protein; 102 mg cholesterol; 343 mg sodium. Full nutrition

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Reviews

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Excellent. May 2017/ I used liquid ginger, fresh garlic, fresh lemon zest, and white sugar and cinnamon. I was only making a small dinner for two, so I had one large breast and put all ingre...

My wife said "it's your turn to make dinner" . This recipe was simple to make and the family liked it!! Adding this recipe to my arsenal list. I just used plain butter and ground ginger as d...