Roasted Calabrian Pepper Spatchcocked Chicken & Vegetables
Spicy spatchcocked chicken coated in a Calabrian pepper and ras el hanout wet rub is roasted with acorn squash, sweet potato, Brussels sprouts, red onion, and Honeycrisp apples until golden and caramelized. Serve with a creamy, tangy herb yogurt sauce for a colorful one-pan chicken dinner with sweet heat.
Servings 4 servings
Calories: 852kcal
Ingredients
Calabrian Pepper 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 pounds whole young chicken
- 1 medium acorn squash seeded and cut into eighths
- 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
- Salt and pepper to taste
- 1 teaspoon fresh thyme or rosemary chopped
Equipment
- Kitchen Shears sharp boning knife, or chef's knife
- Parchment Paper
Instructions
- Save time in the kitchen: Read the instructions completely, then gather and prep all your ingredients before cooking. Learn Prepping Tips.
- Heat the Oven: Preheat the oven to 425 °F. Line a rimmed sheet pan with parchment paper and set aside.
- Make the Wet Rub: In a small bowl, combine ½ cup crushed Calabrian chili peppers, 2 tablespoons ras el hanout, salt and black pepper to taste, and 3 tablespoons olive oil.
- Season the Vegetables: Place 1 seeded and cut acorn squash, 1 quartered sweet potato, 8 halved Brussels sprouts, 1 quartered red onion, and 2 seeded and quartered Honeycrisp apples in a large mixing bowl. Add about ¼ of the Calabrian pepper wet rub and toss to coat evenly.
- Spatchcock the Chicken: Place 1 (3-pound) whole young chicken breast-side down on a cutting board, with the tail end facing you. Using sharp kitchen shears or a sharp knife, cut along one side of the backbone toward the neck, staying as close to the backbone as possible. Repeat on the other side and remove the backbone.
- Flatten the Chicken: Turn the spatchcocked chicken breast side up and place it in the center of the prepared sheet pan. Press firmly on the breastbone with the heel of your hand until you hear a crack and the chicken lies flat.
- Season the Chicken: Rub the remaining Calabrian pepper and ras el hanout wet rub underneath the skin and completely over the chicken.
- Finish the Sheet Pan: Arrange the seasoned acorn squash, sweet potato, Brussels sprouts, red onion, and Honeycrisp apples evenly around the chicken in a single layer.
- Roast: Roast the chicken and vegetables at 425 °F for 15 minutes. Reduce the oven temperature to 400 °F and continue roasting for 20 to 30 minutes, or until a meat thermometer inserted into the thickest part of the chicken reaches 165 °F. Avoid touching the bone with the thermometer. Cooking time may vary depending on the chicken's size.
- Rest: Remove the sheet pan from the oven and allow the chicken to rest for 15 minutes before carving.
- Make the Yogurt Sauce: While the chicken rests, whisk together 1 cup plain Greek yogurt, 1 teaspoon apple cider vinegar, ½ tablespoon garlic powder, 1 tablespoon honey, 1 tablespoon olive oil, salt and black pepper to taste, and 1 teaspoon chopped fresh thyme or rosemary until smooth and creamy.
- Plate: Spread the yogurt sauce over the bottom of a serving plate. Arrange the roasted vegetables on one side and the quartered chicken on the other. Sprinkle with additional fresh herbs, if desired.
Video
Notes
You can save the vegetable scraps and backbone of the chicken to make chicken stock.
"Honestly!? I love to roast it along with the roasted chicken in a separate little baking dish. And just nibble on that while the chicken rests! Lol. Enjoy!" - Chef Maika
Nutrition
Calories: 852kcal | Carbohydrates: 52g | Protein: 53g | Fat: 50g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 176mg | Sodium: 229mg | Potassium: 1468mg | Fiber: 9g | Sugar: 21g | Vitamin A: 9318IU | Vitamin C: 83mg | Calcium: 207mg | Iron: 5mg
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