A spatchcocked chicken is covered in a simple rub of cumin and chili powder and roasted at a high temperature for a simple, quick, and delicious dish.
Part of me feels bad for even posting this as a recipe because it’s so simple, but it’s also SO GOOD. “Chili powder cumin roasted chicken recipe” pretty much sums up all you need to know about this recipe, but, of course, I’ll be sure to include the specifics too.
The first thing you need to know is that this chicken has been spatchcocked. What that means is that the backbone has been removed so that you can flatten the chicken out. (I also use this technique for my skillet-roasted lemon chicken recipe.) The benefits of this technique are that the chicken cooks in a shorter amount of time than if it was left whole and it also cooks more evenly, resulting in a beautifully juicy chicken.
I am a classically trained chef, writer, and lover of all things food. My passion for food is even greater than my love of sleep (which is saying a lot). Hopefully my recipes will inspire you to go out and cook something of your own.