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Moroccan spiced spatchcock chicken

The great thing about spatchcocking a turkey or chicken is that it cuts down the cooking time almost in half! So cooking something whole is a whole lot easier. 



  • 1 chicken, spatchcocked
  • 1-2 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cardamom
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground allspice
  • 1/4 ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cayenne
  • 1/2 teaspoon ground nutmeg
  • 1/8 cup olive oil


  1. Pat chicken dry with paper towels on all sides. Place on a baking sheet, or in a reusable container large enough to hold chicken and cover. Season all sides of the chicken with salt.
  2. In a medium-sized bowl, stir all dry spices together. Set one-half of the spices aside and sprinkle the remaining on the chicken, using most of it for the breast side up. Cover the chicken to prevent drying out and let marinate in the fridge for at least 12 hours or up to three days.
  3. Mix the remaining half of the spice mix with olive oil and set aside for roasting.
  4. Preheat the oven to 375° F and let the chicken come to room temperature for about 10 minutes before roasting. Place spatchcock chicken, breast side up, on a cooling rack overtop a large rimmed baking sheet.
  5. Place in the oven and baste with spiced olive oil every 15 minutes. Roast for up to one hour or until the internal temperature at the thickest part of the chicken reads 165° F. If the skin on the breasts starts to darken or burn, place a piece of parchment paper loosely overtop.
  6. Let rest for at least 10 minutes before carving. Serve and enjoy! 

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