Spatchcocked chicken from Everyday Dorie: The Way I Cook (page 131) by Dorie Greenspan

  • whole chicken
  • ground coriander
  • ground cumin
  • rosemary
  • garlic
  • onions
  • parsley
  • sumac
  • thyme
  • za'atar
  • chicken broth
  • fresh oregano

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Savory bread pudding

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jaelsne on October 25, 2020

    I spatchcocked my first chicken ever, using a great pair of kitchen shears. I felt very proud of myself. I followed the recipe exactly as written, and the chicken was delicious.

  • stef on August 21, 2019

    We did this on the grill with indirect heat using a cast iron pan. The chicken was nice and moist,spiced nicely. Dh enjoyed the garlic and instead of onion I used shallots. 10 minutes before it was ready I threw in some sliced mushrooms. Flavorful sauce.

  • averythingcooks on May 06, 2019

    Having ordered a number of herbs and spices from a great source (in Calgary for the Canadians) I am always looking for ways to actually use them. The compound butter with sumac and za'atar etc was a delicious way to flavour the chicken. With the ingredients on hand - this is a definite repeat.

  • etcjm on April 26, 2019

    Winner. Enjoyed by all. Full of flavour, moist and yummy. First time I'd used z'aatar and along with the sumac it is different, but not so different it scared people! The sumac is dark and almost makes the skin look unappetising because you can see it underneath. Don't let it put you off. I'd almost be tempted to double and freeze one ready to go in the oven for a quick dinner.

  • Zosia on March 30, 2019

    The spiced paste was delicious and applying most of it to the chicken under the skin meant that flavour wasn't thrown away with the skin for those who don't eat it. I replaced the butter with 2 tbsp olive oil and added minced garlic (rather than roasting a whole head of it). Both chicken and pan juices were very good.

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