Persian-spiced spatchcocked chicken with quick-pickled red onions & dill yogurt from From the Oven to the Table: Simple Dishes That Look After Themselves (page 172) by Diana Henry

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Notes about this recipe

  • SpatulaCity on February 20, 2024

    Delicious! Will make again. I roasted the chicken at 450 degrees instead of 400 and shorten the bake time because that makes for a juicier chicken. Was great on its own, but the Greek yogurt sauce and quick pickle are nice as well. Great dish for company.

  • foodgloriousfood on April 07, 2022

    Very good but the spice mix makes 2Tb and mention is only made of 1Tb but not what to do with the other. I suspect that perhaps it is meant to be added to the garlic oil paste that you rub under the skin, but maybe it was a mistake. 1Tb is to be rubbed over the skin. I just rubbed 1Tb over the skin and didn't use the rest and it was very good. So use the other Tb at your own discretion.

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