Spicy chicken from the ras el hanout seasoning, heat from the Calabrian pepper paste with seasoned caramelized vegetables served with a creamy, tangy yogurt sauce and sprinkled with fresh herbs for an earthy taste. A spatchcocked chicken and vegetable recipe every spicy foodie will love.
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Favorite Spatchcock Chicken
Your new favorite way to enjoy spatchcock roast chicken's succulent and flavor-packed goodness is by infusing it with the fiery essence of Calabrian chilies! The technique of spatchcocking ensures the chicken cooks evenly, resulting in juicy meat and a crispy skin that's simply irresistible.
As it roasts alongside an array of colorful and tender vegetables, the entire dish becomes a visual and gastronomic delight. The Calabrian chilies add a zesty kick, while a dollop of creamy yogurt sauce balances the heat with its luscious texture.
Spicy Roasted Chicken
This Calabrian pepper spatchcocked chicken and vegetable recipe is a true winner, delivering an explosion of flavors and textures that will make it your new favorite chicken recipe.
Here are some mroe spicy recipes you will love:
- Chickpeas and Egg Masala Skillet
- Loaded Plantain Fries with Crispy Air Fryer Chicken Thighs and Spicy Slaw
- Crispy Baked Wet Lemon Pepepr Chicken Cutlets
- Zhug Feta Hummus Chicken Wrap
- Loaded Lemon Pepper Chicken Pasta
Ingredients
First, you will make the wet rub by combining the crushed Calabrian peppers, with ras el hanout, kosher salt, ground black pepper, and olive oil.
Next, spatchcock the chicken (a picture and video tutorial are provided); prep the acorn squash, sweet potato, Brussels sprouts, red onion, and honey crisp apples.
Ready for the Oven
Finally, season the chicken and the vegetables with the wet rub and roast in the oven. While they are roasting, you will make the yogurt sauce.
See the Spatchcocked Chicken & Vegetables recipe card for quantities.
Make the Sauce
Combine the plain Greek yogurt, apple cider vinegar, garlic powder, honey, olive oil, kosher salt, ground black pepper, and chopped fresh thyme or rosemary.
See the Spatchcocked Chicken & Vegetables recipe card for quantities.
Instructions
In this step-by-step tutorial, I'll guide you through the delicious process of preparing Raosated Calabrian Pepper Chicken and Vegetables with a delectable Greek Yogurt Sauce.
First, make the wet rub in a small bowl; the consistency will be that of a paste. You will mix about one tablespoon of the paste with the vegetables.
Combine the spices with the large-cut, unpeeled vegetables. Just make sure the vegetable sizes are large enough to cook simultaneously with the chicken.
Spatchcock the chicken. Click here for my picture and a video tutorial.
Dry the chicken with a paper towel to ensure the seasoning will adhere to the skin. Then, with the breast side down, rub the rest of the wet rub on the cavity side (back of the chicken), between the skin and on top.
If using a thermometer prob, like the ThermoPro Wireless Meat Thermometer, while baking, place the probes in the thickest part of the chicken, in the breast meat, and between the leg and thigh meat.
The chicken should roast for 15 minutes at 425 degrees Fahrenheit, then decrease to 400 to continue roasting for another 30 to 40 minutes; this depends on the size of your bird.
While the chicken and vegetables were roasting, you would make the Greek yogurt sauce by chopping fresh thyme or rosemary. These herbs, compared to parsley, will cut through the thick Greek yogurt to shine.
Combine everything well and chill in the fridge until ready for use.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. In addition, some related detailed steps can be found there.
Side Serving Suggestions
- Try serving it with a simple salad
Substitutions
- Calabrian Peppers - Even though there is a difference, you can use Harissa paste. Harissa is not just chilies peppers, but also contains spices, but not enough to overpower the chicken, plus it will compliment the Ras el Hanout spice blend.
- Ras el Hanout - If you use Harissa, then you probably can omit this blend (read the previous note on Calabrian peppers for more information). They are not exactly the same, but close to the taste profile.
- Young Whole Chicken - Try using chicken skin-on-bone-in quartered chicken pieces or skinless chicken breast or thighs. Adjust the cooking time accordingly.
- Vegetables - Add your favorite root vegetables in the same amount and size as the recipe to ensure even cooking.
- Plain Greek Yogurt - You might get away with using sour cream.
- Apple Cider Vinegar - Use fresh lemon juice. And for a bonus kick of flavor, use lemon zest.
- Fresh Herbs - Honestly, there is no replacement for this, since you need the fresh rosemary or thymes' oil to cut through this creamy sauce.
Change Heat Level - Modify the spatchcock chicken recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Equipment
- Sheet Pan - This will be used to roast the chicken and vegetables together.
- Mixing Bowls - You will need them to make the wet rub and to season the vegetables.
- Kitchen Shears, Sharp Boning or Regular Knife - This will be used to spatchcock the chicken.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place the cooled-down chickens and vegetables in a shallow 2-inch container to finish cooling down quickly. Then, store it in an airtight container, along with the sauce, in a separate container. As a result, the meal will last up to three days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container. However, I do not recommend freezing the yogurt sauce, however, you can, but the sauce's texture will change.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
Cooking Tip
For a perfectly roasted spatchcocked chicken and vegetables, make sure to preheat your oven to a high temperature to achieve that coveted crispy skin, and do not open the oven while cooking; this will help in cooking the chicken faster. This simple technique guarantees a delicious, golden-brown outcome that will have everyone at the table asking for seconds.
Frequently Asked Questions
The cooking time can vary based on the size of your chicken and the specific vegetables used, but as a general guideline, roasting at 425°F (220°C) for a small young chicken typically takes around 35-45 minutes for large cut vegetables. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
It's best not to cover the chicken and vegetables during roasting. Leaving them uncovered allows for better browning and crispiness, which enhances the overall flavor and texture of the dish. However, if you notice the chicken is browning too much before being cooked, you can place foil on top of the dark pieces (usually the breast).
To prevent dry chicken, marinate with the wet rub for an hour before roasting to infuse moisture and flavor. Importantly, to not overcook the chicken, use a meat thermometer to check for doneness, removing it from the oven when it reaches 165°F (74°C) at the thickest part of the meat. This is the benefit of using probes that stay in during the cooking process since you do not have to open the doors., just like the ThermoPro Wireless Meat Thermometer.
While you can substitute regular yogurt, Greek yogurt is thicker and creamier, providing a better texture and tangy flavor for the sauce, so it's recommended to use Greek yogurt if possible. You can substiture the Greek yogurt for sour cream.
The Greek yogurt sauce can be safely stored in the refrigerator for up to 3-5 days in an airtight container, making it a convenient make-ahead condiment for your meals. Extra can be used as a dip for vegetable snacks, or salads.
Chicken Recipes
Looking for other chicken recipes like this? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Easy Sheet Pan Jerk Chicken Fajitas | Oven-Roasted Yum
- Quick Spicy Potstickers | Chili Momo Tibetan Style
One Pot Meal Recipes
Looking for other one-pot meal recipes like this? Try these:
- One-Pot Meals That Make Family Meal Prep a Breeze
- Jerk Steak Fajitas | Super Easy 30 Minute Meal
- One-Pan Calabrian Chickpea Pasta Recipe | Fast & Flavorful
- Creamy Curry Chicken Gnocchi Soup | Caribbean Style
Video
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📖 Recipe
Roasted Calabrian Pepper Spatchcocked Chicken & Vegetables
Ingredients
Wet Rub
- ½ cup crushed Calabrian chili peppers
- 2 tablespoons ras el hanout
- Salt and pepper to taste
- 3 tablespoons olive oil
Chicken and Vegetables
- 3 pound whole young chicken
- 1 medium acorn squash seeded cut into 8ths
- 1 medium sweet potato quartered
- 8 brussel sprouts halved
- 1 medium red onion quartered
- 2 honey crisp apples seeded and quartered
Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 teaspoon apple cider vinegar
- ½ tablespoon garlic powder
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/ Salt and pepper to taste
- 1 teaspoon fresh thyme or rosemary chopped
Equipment
- Kitchen Shears Sharp Boning Knife or Regular Knife
- Parchment Paper
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Heat the Oven: Preheat the oven to 425 °F.
- Prepare the Pan: Place parchment paper onto a sheet pan and set aside.
- Make the Wet Rub Seasoning: Mix the crushed Calabrian chili pepper, ras el hanout, salt, black pepper, and olive oil in a small bowl and set aside.
- Prepare the Vegetables: Combine the vegetables and a quarter of the seasoning in a large bowl, toss, and set aside.
- Spatchcock the Chicken: Using kitchen shears or a sharp knife on a cutting board, start at the tail end of the chicken. Cut along one side of the backbone, going up towards the neck. Note: You may need to use some force to cut through bones.
- Be sure to stay as close to the backbone as possible. Then, repeat on the other side of the backbone to completely remove it. Once the backbone is removed, open the chicken up and lay it flat in the center of the sheet pan, skin side up.
- Press down on the breastbone with the heel of your hand to flatten the chicken further. You should hear a crack when it flattens. Additionally, use the step-by-step picture tutorial for assistance.
- Season the Chicken: Then, rub the rest of the seasoning into the chicken, underneath the skin, and on top completely.
- Finish the Tray: Then, arrange and spread the vegetables evenly around it.
- Cook the Chicken and Vegetables: Bake for 15 minutes, then reduce to 400 °F and bake until internal temperature reaches 165 °F on the thickest part, about 20 to 30 minutes. Note: This may vary depending on the size of the chicken.
- Make the Yogurt Sauce: Remove the sheet pan from the oven and rest for 15 minutes. While the chicken rests, make the yogurt sauce. Whisk together the Greek yogurt, apple cider vinegar, garlic powder, honey, olive oil, kosher salt and chopped herbs.
- Plate Up: Smear the yogurt sauce on the bottom of the plate, place the vegetables on one side, then the quartered chicken on the other side, and sprinkle with fresh herbs.
Video
Notes
Nutrition
Food Safety
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
See more guidelines at USDA.gov.
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