A Super Fast Dinner Option – Berbere Spiced Chicken
We love a one-pan dish and spatchcocking chicken so that it cooks quickly and evenly is a favorite technique, so it felt like a no-brainer to bring them together. This One-Pan Berbere Spiced Chicken & Vegetables is flavor packed, juicy, colorful and oh-so-easy.
Berbere Spices from North Africa
If you know berbere spice blend, then you are probably already salivating. If you aren’t familiar, you are about to get your world rocked. You could buy it, but for a most flavorful version we suggest that you make your own.
The batch below makes a bunch so that you will have leftover – and you will want to use it on roasted potatoes, in scrambled eggs, as a dry rub for meat and so many more uses.
Many blends include garlic.
This one, based on a version from fellow cookbook author Deborah Madison in her exceptional vegetarian cookbook, In My Kitchen , does not. Note that she calls for fenugreek seeds. Fenugreek leaves have been given the Green Light so we have used those instead.
Also, since you will be making the berbers blend, put it to great use in our Berbere Spiced Mashed Potatoes, Parsnips & Carrots.
Those Rimmed Sheet Pans
If you haven’t heard me go on and on about commercial grade aluminum half-sheet pans, you are about to! These sturdy pans are workhorses in our Test Kitchen where we use them for everything from sponge cakes to roasted vegetables, for cookies and for dishes like this.
That spatchcocked chicken needs room and here it has plenty to roast evenly and get some veggies on there too to make a complete meal.
One-Pan, One Bowl?
Okay, if you want the tangy yogurt drizzle then you will need a bowl in addition to the pan. Don’t hold it against me!
Recipe Sponsored By FODY Foods
One-Pan Berbere Spiced Spatchcock Chicken & Vegetables
One-Pan Berbere Spiced Spatchcock Chicken & Vegetables is super easy to make and incredibly flavorful. You will have to make the berbere spice blend first, so plan ahead.
Berbere Spice Blend:
- 2 teaspoons coriander seeds
- 1/2 teaspoon black peppercorns, such as Tellicherry
- 6 cardamom pods, outer husk removed
- 4 allspice berries
- 4 whole cloves
- 4 tablespoons (32 g) ground New Mexico chiles
- 3 tablespoons paprika, sweet, hot or smoked
- 2 teaspoons fenugreek leaves, crushed
- 2 teaspoons table salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Chicken & Veggies:
- 1, 3 ½ to 5 pound (1.6 kg to 2.3 kg) whole chicken, preferably air chilled
- 3 tablespoons Garlic-Infused Oil made with olive oil or FODY Garlic-Infused Olive Oil, divided
- 1 medium green bell pepper, cored, cut into broad strips
- 1 medium red bell pepper, cored, cut into broad strips
- 1/2 pound (225 g) “baby” carrots
- Kosher salt
- Freshly ground black pepper
- 1/2 cup (120 g) lactose-free yogurt
- 1 teaspoon lime juice or lemon
- 2 tablespoons chopped cilantro or parsley
To Make the Berbere: Place the coriander seeds, peppercorns, cardamom pods, allspice berries and cloves in a nonstick skillet and heat over low-medium heat, tossing them around frequently, for a few minutes or until fragrant. Do not allow to burn! Pour out of skillet and allow to cool, then grind in spice grinder. Stir together with remaining ingredients. The mixture can be refrigerated for up to 3 months in an airtight container.
For the Chicken and Veggies: Position rack in hottest area of oven. Preheat oven to 400°F/200°C.
Spatchcock the chicken and place it in large roasting pan, such as a rimmed half-sheet pan. Rub it with 1 ½ tablespoons of the oil and season well with salt and pepper. Sprinkle with 1 ½ teaspoons of the berbere seasoning and rub that in too. Place the vegetables in a bowl, drizzle with remaining 1 ½ tablespoons of garlic-infused oil, 1 teaspoon of berbere seasoning and some salt and pepper and toss to coat. Scatter the vegetables around the chicken .
Roast for about 30 to 40 minutes or until a thermometer inserted into the thickest part (not touching bone) registers 165°F/74°C.
Allow to sit for 5 minutes for juices to redistribute within the chicken.
While the chicken is resting, make the sauce by stirring the yogurt, lime juice and cilantro together in a small bowl. Drizzle over the chicken and vegetables and serve immediately. Leftovers can be refrigerated in an airtight container and are good at room temperature or warmed.
This intensely fragrant and flavorful dish is dependent upon you using very fresh spices. If yours have been sitting in a drawer for way too long, take the time to purchase fresh spices before you begin this recipe. We recommend that you turnover your dried herbs and spices every 6 months and store in airtight containers in a cool, dark location.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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