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.
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 tbsp 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 1/3 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!