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–+ servings
Roasted chicken in a cast iron skillet with crispy skin, seasoned to perfection. Ideal for a savory homemade meal.

Spatchcock Shawarma Chicken

Now who doesn't love a whole chicken that's done in forty five minutes?! Embark on a culinary voyage as we unravel the savory tale of Spatchcock Shawarma Chicken—an enticing dish that marries the rich history of Middle Eastern cuisine with modern cooking techniques.
5 from 2 votes
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Course: Main Course
Cuisine: Middle Eastern
Keyword: shawarma, spatchcock, whole chicken
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 361kcal
Author: Lola Jay

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
US Customary - Metric

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.
    Chicken leg simmering in seasoned water inside a large black pot.

Herbed Butter

  • Combine all your ingredients in a bowl until all are fully incorporated and smooth.
    Mixing spicy butter chicken marinade in a white bowl with a whisk on a wooden board.

Spatchcock

  • Preheat your oven to 425F
    Hand adjusting oven temperature dial to 160 degrees, focusing on precise cooking settings at home.
  • Pat your chicken dry if it was in brine. Lay breast down with wings facing you. Cut along the right side of the spine.
    Raw chicken being cut in half for spatchcocking on a cutting board.
  • Cut the left side of the spine and reserve the spine for a great chicken broth.
    Person cutting a whole chicken on a board, preparing it for cooking.
  • Cut the sternum with a knife to allow the chicken to open flat.
    Person spatchcocking a chicken on a cutting board with a knife; preparing poultry for cooking.
  • Open the chicken and season with 1 tablespoon of your herbed butter.
    Raw chicken being prepared for spatchcocking on a cutting board.
  • Slice your onions and place them in your pan to form a barrier between the pan and the chicken.
    Hands arranging sliced onions in a cast iron skillet on a wooden countertop.
  • Add your chicken to your pan and press down on the breast to ensure it is laying flat.
    Raw chicken being prepared in a cast iron skillet with onions, ready for roasting.
  • Tuck your wings to prevent them from burning.
    Person preparing seasoned chicken in a skillet over sliced onions for cooking.
  • 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.
    Adding seasoning under chicken skin in a skillet for roasting.
  • Cover the chicken with the remainder of your herbed butter.
    Whole chicken marinated with spices on a bed of sliced onions in a cast iron skillet, ready for roasting.
  • Bake at 425F for 45 minutes or until your thermometer reads 165F. Let Chicken cool uncovered for 15 minutes and then dig in!
    Roasted chicken in cast iron skillet with thermometer reading 169°F, perfect for a delicious, savory dinner.

Video

Nutrition

Calories: 361kcal | Carbohydrates: 1g | Protein: 24g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 480mg | Potassium: 261mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 474IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg