Crispy Garam Masala Roasted Chicken

May 9, 2017

We’ve always loved roasted chicken, but seriously every time we make it it’s time to scrub the oven with all the splatters plus nearly smoking out the house.  Until I learned how to spatchcock a chicken of course.  Now, that’s the only way we do it and we have roasted chicken more often these days.   No more grocery store rotisserie that we have to heat up in the microwave!

I discovered Garam Masala earlier this year and fell in love!  The combination of flavors is fantastic and I honestly want to sprinkle it on everything. It has a mix of cardamom, cinnamon and cloves among other things.  I’m a huge fan of Indian food, so I’ll go a little nuts with this seasoning.   I’ll sprinkle it on my roasted sweet potatoes or carrots.

But, on chicken it’s a match made in heaven.

garam masala roasted spatchcocked chicken

So, before you do anything, you’ll need to make your rub for the chicken and have it ready!  Just mix your melted ghee, minced garlic, garam masala and salt in a small bowl and set aside.  This makes the perfect amount for your rub. Oh and preheat your oven to 400.

By the way, ghee is just a type of clarified butter.  It has a nutty flavor that you’ll love.

garam masala roasted spatchcocked chicken

Get your stuff together.  You’ll need a sharp paring knife, some good kitchen scissors, rimmed baking sheet with a wire rack on top and the chicken.

 

garam masala roasted spatchcocked chicken

First, place your chicken breast side down.  I find it easiest to just do this right on the pan.  Keeps your counter clean.

garam masala roasted spatchcocked chicken

Find the backbone of the chicken and take your sharp scissors and start cutting from the thigh end of the chicken along the side of the backbone.  You have to really get in there because you’re cutting bone, so use your muscles.

garam masala roasted spatchcocked chicken

Next, cut along the other side of the backbone.

garam masala roasted spatchcocked chicken

Yuck! I know this looks gross.  Don’t think about it.  Throw your backbone away. (or freeze for soup broth)

Garam Masala Roasted Spatchcocked Chicken

Now, open up your chicken and find this little spot here where my index finger is.  You’ll make a tiny incision so you can open up the chicken.

garam masala roasted spatchcocked chicken

Gently slice your pairing knife about a 1/4 inch into the bone.

garam masala roasted spatchcocked chicken

Now, open up your chicken.

garam masala roasted spatchcocked chicken

All flat!  Now, the good parts are exposed in the oven and everything gets crisp.  Versus a whole chicken that gets a little soggy on the bottom.

garam masala roasted spatchcocked chicken

Take your rub and try to get it under as much skin as you can.  Get it all over the top covering the whole chicken.

garam masala roasted spatchcocked chicken

Here it is all ready to pop in the oven.  Roast at 400 for 1 hour and 15 minutes.

garam masala roasted spatchcocked chicken

Yum!  All done.  Easy peasy.  I know there’s lots of pictures, but you do it once and you’ll never forget how to do it.  Goes great with any side. We always like sweet potatoes of course. 😉

garam masala roasted spatchcocked chicken

garam masala roasted spatchcocked chicken

I hope you try this recipe.  It’s very easy and family friendly.  Not to mention healthy of course.  I’ve got you covered there!

Happy Eating!

xo-Megan


crispy garam masala spatchcocked chicken

 

 

Print Recipe
Garam Masala Roasted Chicken
The garam masala and ghee fills this roasted chicken with flavor and will be your go to roasted chicken!
Course Main Dish
Cuisine Dinner
Prep Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Dinner
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Mix melted ghee, garam masala, salt and garlic cloves in a small bowl. Set aside.
  2. Pat chicken dry and spatchcock. Rub with garam masala mixture on top and underneath skin of chicken. Place chicken on a wire rack on a rimmed baking sheet and roast for 1 hour and 15 minutes. Let rest for 5-10 minutes before slicing.
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