Indian Skillet-Roasted Chicken

SERVES 4

GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE

Total time: 55 minutes

Have you ever spatchcocked a chicken? Yeah, I know, I giggle when I see that word too! Aside from its silly sounding name, let me just tell you that it is the way to roast your chicken. By removing the backbone your bird will cook more evenly, more quickly, and with even crispier skin! (All it takes is a good pair of poultry shears, though your butcher can do it for you, too.) This rendition of classic roasted chicken won’t just have you swooning over how much easier it is to achieve perfection—you’ll also be oohing and aahing over how flavorful it is thanks to an Indian-inspired spice rub. The smells coming from your kitchen will have the whole family sneaking in to ask you “What’s for dinner?!”

• 1 (3½- to 4-pound) whole chicken
• 1 teaspoon curry powder
• 1 teaspoon paprika
• ½ teaspoon ground ginger
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground coriander
• ¼ teaspoon ground cinnamon
• 1 teaspoon kosher salt plus more to taste
• ½ teaspoon freshly ground black pepper plus more to taste
• ⅓ cup plus 2 tablespoons extra virgin olive oil
• 1 small head of cauliflower, cut into 1-inch florets
• 2 large carrots, cut into 2-inch chunks
• 1 medium yellow onion, halved and cut into ¼-inch slices
• ½ lemon, cut into ¼-inch slices
• ½ cup low-sodium chicken broth
• ¼ cup fresh cilantro leaves, for serving

Preheat the oven to 450°F.

Place the chicken breast-side down. Using sturdy kitchen shears or poultry shears, cut up along each side of the backbone to remove it, cutting through the ribs as you go. Discard the backbone.

Flip the chicken over and open it like a book. Press firmly on the breastbone with the heel of your hand to flatten.

Rinse the chicken, inside and out, and pat until dry.

In a medium bowl, combine the curry powder, paprika, ginger, garlic powder, cumin, cayenne pepper, coriander, cinnamon, salt, and black pepper. Pour in ⅓ cup of the olive oil and whisk until there are no clumps. Set aside.

In the bottom of a large skillet or roasting pan, combine the cauliflower, carrots, onion, and lemon slices. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with a little salt and pepper. Toss to coat. Place the butterflied chicken on top of the vegetables skin-side down and brush with about half of the spice rub. Turn the chicken skin-side up, pat the skin dry with paper towels, and brush the remaining spice mixture over the top. Transfer the pan to the oven to roast for 30 minutes.

After roasting for 30 minutes, remove the chicken from the oven but keep the oven on. Pour the broth into the pan, not on top of the chicken, and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160°F.

Carefully tent the chicken with aluminum foil and let rest for 10 to 15 minutes. Quarter the chicken and sprinkle it with a pinch of salt and the cilantro. Serve hot with the pan juices and vegetables.