90 minutes
A deliciously seasoned and flat-roasted chicken dish with the zesty flavors of lemon and coriander.
Whole Chickens, patted dry, spatchcocked
0 lb
to taste
to taste
to taste
Coriander Seeds, crushed
tablespoons
tablespoons
teaspoons
Lemons, zested, quartered
each
1. Preheat Oven and Prepare Baking Sheet
Preheat your oven to 450°F and line a large rimmed baking sheet with parchment paper or aluminum foil.
2. Spatchcock Chickens
Place each chicken breast-side down and use kitchen shears to remove the backbone. Flip the chicken over and press down on the breastbone to flatten.
3. Season Bottom of Chickens
Rub the bottom of the chickens with olive oil, season with kosher salt and freshly ground black pepper, and sprinkle with half of the crushed coriander seeds, thyme leaves, chipotle chile powder, and zest of one lemon.
4. Season Top of Chickens
Flip chickens skin-side up on the baking sheet, brush with olive oil, and season with salt and pepper. Sprinkle the remaining coriander, thyme, and chile powder, along with the zest of the second lemon. Tuck quartered lemons around the chickens.
5. Roast Chickens
Roast the chickens in the preheated oven for about 50 minutes to an hour, rotating the baking sheet after 25 minutes, until an instant-read thermometer reads 160°F in the thickest part of the breast.
6. Rest and Carve Chickens
Remove the chickens from the oven, transfer to a carving board, and let rest for 10 minutes. Carve the chickens and serve with the roasted lemon quarters.
Use sharp kitchen shears to remove the backbone and flatten the chicken by pressing down on the breastbone for even cooking and browning.
Generously season with coarse sea salt and rest the chicken uncovered in the refrigerator for a few hours or overnight for a dry brine effect.
Use a two-temperature method, starting at 450°F for crisp skin, then reducing to 375°F to finish cooking.
Check for doneness with an instant-read thermometer; the thigh should reach about 165°F without piercing the skin excessively.
Toast and grind coriander seeds yourself, and use a combination of lemon zest and juice for aromatic intensity and tenderizing, adding preserved lemon for complexity.
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