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spatchcocked chicken with berbere and vegetables overhead view

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.

Course: Dinner
Cuisine: American, North African
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Makes: 6 Servings
Calories: 579 kcal
Author: Dédé Wilson


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 1/2 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


  1. 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.
  2. For the Chicken and Veggies: Position rack in hottest area of oven. Preheat oven to 400°F/200°C.
  3. Spatchcock the chicken and place it in large roasting pan, such as a rimmed half-sheet pan. Rub it with 1 1/2 tablespoons of the oil and season well with salt and pepper. Sprinkle with 1 1/2 teaspoons of the berbere seasoning and rub that in too. Place the vegetables in a bowl, drizzle with remaining 1 1/2 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 .
  4. Roast for about 30 to 40 minutes or until a thermometer inserted into the thickest part (not touching bone) registers 165°F/74°C.
  5. Allow to sit for 5 minutes for juices to redistribute within the chicken.
  6. 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.

Nutrition Facts
One-Pan Berbere Spiced Spatchcock Chicken & Vegetables
Amount Per Serving
Calories 579 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 1g5%
Sodium 778mg32%
Potassium 88mg3%
Carbohydrates 10g3%
Fiber 3g12%
Sugar 4g4%
Protein 24g48%
Vitamin A 1725IU35%
Vitamin C 0.4mg0%
Calcium 13mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.