Now who doesn’t love a whole chicken that’s done in 45 minutes?! This Spatchcock Shawarma Chicken is the kind of dinner that makes you feel like a weeknight hero. Juicy, golden chicken roasted in warm Middle Eastern spices, flattened so it cooks lightning fast and evenly — no dry bits, no sad thighs, just full-on flavor.
Think of it as shawarma’s overachieving cousin — same bold, spice-packed vibes, but with crispy skin and major roast chicken energy.
Serve it alongside a nice Mediterranean Salad and you've got yourself a delicious meal.
For those seeking even a simpler approach with the same bold flavors, you can try my onepot chicken shawarma recipe that locks in all the flavors while minimizing cleanup. Imagine the tender chicken, infused with warm spices, nesting on a bed of fragrant rice, creating a comforting one-pot meal.
Spatchcock Shawarma Chicken Video
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Why You'll Love This Dish
Big flavor, no fuss: All the bold, smoky shawarma spices you love—rubbed right into a whole chicken that roasts up golden and juicy in under an hour.
Even cooking = zero stress: Spatchcocking means no more overcooked breast or underdone thighs. Everything cooks evenly, quickly, and gets that gorgeous crispy skin.
So versatile: Serve it straight from the sheet pan with a big Mediterranean salad, stuff it into wraps, or pile it over rice with a drizzle of yogurt sauce. Leftovers? Incredible.
Dinner party magic: It looks fancy, smells incredible, and tastes like you picked it up from your favorite shawarma shop—no one needs to know it was secretly easy.
Let’s Talk Ingredients (a.k.a. Where the Magic Happens)
Crushed Garlic Cloves – We’re not shy here. Crushed garlic gets cozy with the butter and basically perfumes the whole chicken. It’s the savory backbone of the rub and gets even better as it roasts.
Unsalted Butter – Because we’re going for golden, crispy skin and melt-in-your-mouth meat. The butter locks in flavor and gives everything that rich, luscious vibe. Don’t skip it.
Lemon Zest + Juice – Brightness, acidity, zing! The zest adds citrusy perfume while the juice cuts through the richness like a pro. A little sunshine in every bite.
Shawarma Seasoning – This is where the bold flavor happens. Warm, earthy, smoky… it’s the spice mix that makes this chicken taste like it’s straight off a spit in Beirut. I’ve got a quick DIY version in the recipe card if you don’t have any on hand.
Whole Spatchcocked Chicken – The star of the show. Spatchcocking (aka flattening) means faster cook time and juicy meat all the way through—plus crispy skin on everything. Trust the process.
FAQ
Can I use a different cut of chicken for this recipe?
While a whole chicken is traditional, you can adapt this recipe to bone-in chicken thighs or drumsticks. Adjust the cooking time accordingly to ensure each piece reaches the recommended internal temperature.
How can I infuse more smokiness into the dish?
Consider adding a dash of liquid smoke to the marinade for an additional layer of smokiness. Alternatively, you can cook the chicken on a charcoal grill for a smoky outdoor flavor.
Can I make this dish ahead of time?
Absolutely! You can marinate the chicken a day in advance and refrigerate it until ready to roast. The longer marination time allows the flavors to intensify.
What sides pair well with Spatchcock Shawarma Chicken?
Explore traditional Middle Eastern accompaniments such as a refreshing tabbouleh salad, hummus, or a cucumber-yogurt tzatziki. The vibrant and complementary flavors will enhance the overall dining experience.
⭐️ Recipe
Spatchcock Shawarma Chicken
Ingredients
- 1 whole chicken 4-5lbs
Chicken Brine (Optional)
- 2 liters water or enough to fully cover chicken
- ½ cup dry white wine
- 3 tablespoon kosher salt not table salt
- 2 lemons Juice of two lemons
- 3 crushed garlic cloves
Butter Rub
- 4 crushed garlic cloves
- 5 tablespoon unsalted butter
- 1 teaspoon olive oil
- zest of 1 lemon
- juice of 1 lemon
- ½ teaspoon salt
- 2 tablespoon shawarma seasoning see note below
- ½ teaspoon liquid smoke optional
Shawarma Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon allspice powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin powder
- ½ teaspoon coriander powder
- ¼ teaspoon black pepper
Instructions
Brine (optional)
- Add all your ingredients to a large pot. Bring to a boil for 1 minute, stir to dissolve salt. Remove from heat. Cool completely before using. I cool it on my counter for 30 minutes and then in the fridge for another 30 minutes. Not cooling the brine completely is a safety hazard. Once your brine is fully cooled, add your chicken breast side down and refrigerate for at least 12 hours.
Herbed Butter
- Combine all your ingredients in a bowl until all are fully incorporated and smooth.
Spatchcock
- Preheat your oven to 425F
- Pat your chicken dry if it was in brine. Lay breast down with wings facing you. Cut along the right side of the spine.
- Cut the left side of the spine and reserve the spine for a great chicken broth.
- Cut the sternum with a knife to allow the chicken to open flat.
- Open the chicken and season with 1 tablespoon of your herbed butter.
- Slice your onions and place them in your pan to form a barrier between the pan and the chicken.
- Add your chicken to your pan and press down on the breast to ensure it is laying flat.
- Tuck your wings to prevent them from burning.
- Separate the skin from the breast, thigh, and drumstick. Insert the herbed butter under the skin. Reserve ⅓ of your herbed butter to top the chicken.
- Cover the chicken with the remainder of your herbed butter.
- Bake at 425F for 45 minutes or until your thermometer reads 165F. Let Chicken cool uncovered for 15 minutes and then dig in!
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