Spatchcocked Roasted Chicken with Coriander Honey
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes1
hourTHIS REQUIRES MARINADE OF 1-2 DAYS AHEAD. This is a wonderful and so delicious chicken. I serve it with roasted root vegetables and green beans. Every time I make this, people rave about the flavors and how moist the bird is. Just remember to marinate it for at least a day or up to two days.
Ingredients
1 whole Chicken, 3-4lbs, spatchcocked
1 Tablespoon kosher salt
1Tablespoon smoked paprika
1 tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon brown sugar
1 Tablespoon chile powder
1 Tablespoon ground white pepper
2 yams, cut into bite size pieces
12 oz small potatoes, cut into bite size pieces
1 bunch carrots, scrubbed and cut into 2 inch pieces
1/2-1 cup chicken stock or white wine, optional
1/4 cup coriander seeds, toasted and coarsely ground
1/2 cup honey
Directions
- Prepare the chicken, rinse and pat dry. Season the chicken. In a bowl, mix everything from the salt to the ground white pepper. Mix well and rub all over the chicken. Place the chicken on a rimmed cookie sheet and allow the spices to marinate the bird UNCOVERED for up to 48 hours.
- Preheat the oven to 350 and allow the bird to come to room temperature. Place the chicken in a roasting dish and surround it with yams, potatoes and carrots. Roast for 1 hour or until internal temperature reaches 165.
- Make the CORIANDER HONEY: Combine the honey and coriander seeds in a small saucepan. Heat over low for 30 minutes, then allow the honey to infuse for 20 minutes. Strain out the seeds.
- Let the chicken rest for 15 minutes after roasting. Carve the breasts, thighs, and drumsticks and transfer to a platter. Drizzle the honey over the chicken and vegetables.
