Spatchcock Chicken with Spicy Chickpeas


Roast chicken is good … but it takes a bit of time to cook.  However if you spatchcock it, that is split it, remove the backbone and then you flatten it, it will take less time.  This way you are exposing more skin, therefore it will roast and crisp perfectly whilst still retaining lovely, succulent meat under its skin.

This is a good video on how to make a spatchcock chicken.

Now back to our recipe.


1 chicken, spatchcocked
1 can of chickpeas
Salt & Pepper
Olive Oil
1/2 tsp Chilli Flakes or Harissa
1 tsp each Cumin and Coriander
Half Lemon
Freshly chopped Parsley


Preheat the oven to 220 Deg C. After you spatchcock the chicken, season it with salt and pepper and place breast side up in a roasting dish.

Roast for approximately a quarter of an hour.  In the meantime, rinse and drain the chickpeas and place in a bowl. Add a dash of olive oil and the spices, salt and pepper.  Mix well.  Add to the chicken in the pan and continue to roast until the chicken is done.  You can test by piercing the chicken and if the juices run clear, it is cooked.

Take it out of the oven, leave to rest for a few minutes, then transfer to a serving dish, surround it with the roasted chickpeas, squeeze some lemon juice on top of the chicken and sprinkle with fresh parsley. Yummm !

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