Bengali Spiced Roasted Spatchcock Chicken

This is another tasty roasted whole chicken and vegetables with Bengali curry spice. It always comes out amazingly juicy, succulent and lip smacking, a very hearty delicious meal on a busy day. When I crave for simple Murgir jhol/Bengali type chicken curry  but don't feel like going through all these process from cleaning, cutting and cooking, I simple bake chicken with potato and other vegetables. If you prefer to have grain free meal this is absolutely perfect. I like this chicken meal with a fresh leafy salad on the side. It's irresistible! Serve it as appetizer as well. 

This is a no fuss dish with full spicy flavor and gorgeous color. When it comes to roasting whole chicken spathcocking method is faster. Spatchcock is also known as butterfly. Bird's backbones is removed, then flattened for even cooking with crispier skin. Marinate chicken for at least an hour to over night to infuse the flavor. Score thigh, legs and and make tiny wholes all over the chicken to penetrate the marinade and also rub under the skin for best result. Do not skip this part.

I roast chicken, potato and some tomato in one tray and bell pepper, onion, tomato and garlic in a different tray as they cook quickly. Roasting time will vary depending on the size of the chicken. I choose smaller chicken no more than 4 lb for roasting. During roasting whole chicken, breast usually dries out quickly while leg/thigh get cooked through. So cover breast portion with aluminium foil after 20-25 minutes of roasting. This is pretty easy. Lets get roasting.

Ingredients~
4 lb. free range chicken
1/4 cup mustard oil
2 tbsp onion paste
2 tbsp ginger paste
1 tbsp garlic paste
4 tbsp freshly squeezed lemon/lime juice
1 tbsp salt or to taste
1/2 tsp turmeric powder
1/4-1/2 hot chili powder or to taste
1/2 paprika
1/2 tsp cumin powder
1/2 tsp coriander powder 
1  2" cinnamon stick + 2 green cardamon pods + 1 clove, grind into smooth powder 
1/2 cup low sodium chicken broth

Vegetables:
2-3 medium potatoes, cut into quarters
2 big bell peppers and 2 medium onions, cut into chunks
1-2 cups cherry or grape tomatoes
A handful of garlic cloves

Method~
Turn breast side down on a cutting board. Using a sharp knife or kitchen shears cut along both sides of the back bones. Then turn breast side up and firmly press down with your hand to flatten. Pat dry chicken with paper towel. Score thigh, legs and and make tiny wholes all over the chicken. Mix all the ingredients except broth. Rub well 3/4 marinade all over chicken and under the skin.  Transfer to a baking pan. Cover with a plastic wrap in the  refrigerator at least for an hour. 

Preheat the oven to 450 degrees Fahrenheit. Mix saved marinade with vegetables. Place potatoes and some tomatoes around chicken. Pour chicken broth in the baking pan. Arrange bell pepper, onion, tomato and garlic in a baking sheet. Put chicken and veggies in the preheated oven. Roast veggies for 20-25 minutes. Take out the veggie tray. Cover breast area with aluminium foil and continue roasting for 35-40 minutes till chicken is cooked through and skin is crisp. Baste chicken with its own pan juice occasionally to prevent dry out. Remove from the oven and wait for a while before cutting into pieces. Serve as meal or appetizer with salad. Delicious!!

Happy Cooking!!