We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

SPICED FLATTENED CHICKEN

Photo horizontale copie

In collaboration with
Laurie Douceur

Whole Poultry Grills Roasts BBQ Oven Exceldor classics
2-4 Portions
5 min Prepping
5 min Cooking
Recipe Easy

Ingredients

On sale
  • 5 ml (1 tsp) salt
  • 5 ml (1 tsp) cinnamon
  • 15 ml (1 tbsp) paprika
  • 15 ml (1 tbsp) ground cumin
  • 15 ml (1 tbsp) crushed fennel seeds
  • Zest of a lemon
  • 1 small rutabaga, peeled and diced
  • 4 to 6 carrots, peeled, cut into two pieces then halved again lengthwise
  • 2 sweet potatoes, washed, unpeeled, and quartered
  • 2 onions, peeled and cut into quarters
  • 30 ml (2 tbsp) olive oil
  • 2 cloves garlic, squeezed
  • Salt and pepper to taste

Directions

Click the steps to erase them.

  1. Preheat the oven to 400 °F (200 °C).
  2. Using good kitchen scissors or a chef’s knife, cut down each side of the chicken’s backbone. Then remove the backbone. Using the palm of your hand, crush the chicken so that it lies flat on the work surface. Set aside.
  3. In a small bowl, combine the salt, cinnamon, paprika, cumin, fennel seeds and lemon zest.
  4. Carefully bring the skin from the chicken a little bit up and spread the spice mixture under the skin to cover the whole chicken. Rub in to penetrate the flesh. If there is any spice mixture left, sprinkle it over the skin. Set aside.
  5. In a large bowl, combine all the vegetables with the olive oil and garlic. Generously season with pepper and a pinch of salt.
  6. Arrange the vegetables on a baking tray lined with parchment paper. Lay the chicken flat on top of the vegetables.
  7. Bake for 50 minutes, or until the internal temperature taken on the thighs reaches 180 °F (80 °C).