Moroccan Spatchcocked Chicken Recipe

Prep and Marinate the Chicken
1 Preheat the oven to 425°F (220°C).
2 Mix the spices, olive oil, and honey in a small bowl.
3 Spatchcock the chicken (here’s a guide if you need one) and rub the spice mix all over, front and back, ensuring every nook and cranny is coated. Season generously with salt and set aside.
Prepare the Vegetables
5 Toss the carrots, sweet potatoes, shallots, dates, and apricots with olive oil, salt, and pepper.
6 Spread the vegetables on a roasting pan or sheet tray.
7 Lay the spatchcocked chicken on top, ensuring it’s centered over the veggies. Pour the chicken stock along the sides of the pan.
Roast the Chicken
9 Place the pan on the center rack of the oven. Roast for 45–50 minutes, or until the chicken’s internal temperature reaches 160°F (70°C) and the juices run clear.
10 Check halfway through cooking and add more stock if needed to keep the vegetables moist.
11 Let the chicken rest for 10 minutes before slicing.
Make the Salad
13 Combine cucumber, tomatoes, shallot, and mint in a large bowl.
14 Dress with olive oil, lemon juice, salt, and pepper. Toss to combine and adjust seasoning to taste.
Serve the Meal
16 Slice the rested chicken and serve with the roasted vegetables and salad.
17 Drizzle pan drippings over the chicken or use them as a sauce.