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. 
Cumin and Chili Roasted Chicken
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy-skinned chicken with a warm, smoky spice blend. Perfect for a weeknight dinner or a casual get-together.
Ingredients
- 1 lbs (1-1.4 kg) chicken
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp kosher salt
Instructions
- Preheat the oven to 450°F (232°C).
- To spatchcock the chicken, cut along both sides of the backbone with kitchen shears. Lay the chicken on a cutting board, breast side up, and press on the breastbone to flatten.
- Mix together chili powder, cumin, and salt, then rub the mixture all over the chicken.
- Place the chicken on a rimmed baking sheet and put it in the oven on a middle rack.
- Roast the chicken until browned and a meat thermometer inserted into the thickest part of the breast registers 155°F to 160°F (68°C to 71°C), about 45 minutes.
- Remove the chicken from the oven and let it rest for 10 to 15 minutes.
- Cut the chicken into pieces and serve hot with the pan juices.
Notes
- For deeper flavor, marinate the chicken in the spice rub for at least 30 minutes before roasting.
- If you don’t have kitchen shears, you can use a sharp knife to spatchcock the chicken, but be cautious.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
What is the benefit of spatchcocking the chicken for this recipe?
Spatchcocking allows the chicken to cook more evenly and in a shorter amount of time, resulting in a juicier final product.
How much cumin and chili powder should I use for the rub?
For the rub, use a simple mix of cumin and chili powder according to your taste, but a common ratio is about 1 tablespoon of each for a medium-sized chicken.
What cooking temperature should I use to roast the chicken?
Roast the spatchcocked chicken at a high temperature, typically around 425°F (220°C), to achieve a crispy skin and properly cooked meat.
