Juicy Garlic Berbere Roast Chicken
Juicy Garlic Berbere Roast Chicken
Ingredients
For the Chicken
- 1 whole chicken, about 3-4 pounds, spatchcocked
- 1 lemon, for washing chicken and zest
- 1 tablespoon salt, or to taste
- 1 tablespoon garlic powder
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons berbere seasoning, Ethiopian Berbere seasoning
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 2 tablespoons olive oil
For the Roasting Pan & Garnish
- 2 cups garlic cloves, peeled, at least
- 3 shallots, peeled and halved
- 1 lemon, halved or quartered
- 1/2 red onion, sliced
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 410°F (210°C).
⏱️ 15 min•🌡️ 410
- 2
Prepare the chicken: Wash the whole chicken thoroughly with lemon. Using kitchen shears, trim off the tail and cut out the spine to spatchcock the chicken. Crack the chicken slightly in the center so it can lay flat. Pat the chicken completely dry with paper towels.
⏱️ 10 min
- 3
Season the chicken: Rub the chicken all over with 1 tablespoon of salt and 1 tablespoon of garlic powder.
⏱️ 2 min
- 4
Prepare the Berbere butter: In a small bowl, combine the remaining salt, garlic powder, paprika, onion powder, Berbere seasoning, and the zest from 1 lemon. In a separate bowl, mash the room temperature butter. Add the spice mixture to the mashed butter and mix thoroughly until well combined and the butter is an even orange color.
⏱️ 8 min
- 5
Butter the chicken: Gently separate the skin from the meat of the chicken, being careful not to tear it. Spread the Berbere butter mixture underneath the skin, ensuring it's evenly distributed. Rub any remaining butter all over the outside of the chicken and inside its cavity.
⏱️ 5 min
- 6
Prepare the roasting pan: Line a cast iron pan or roasting pan with the peeled garlic cloves (at least 2 cups), halved shallots, and the halved or quartered lemon. Place the prepared chicken on top of these aromatics. Drizzle 2 tablespoons of olive oil over the chicken and the ingredients in the pan.
⏱️ 5 min
- 7
Stuff the chicken: Stuff the cavity of the chicken with some of the garlic, shallots, and lemon from the pan.
⏱️ 1 min
- 8
Roast the chicken: Place the pan in the preheated oven. Roast uncovered at 410°F (210°C) for 15-20 minutes. After the first 15-20 minutes, reduce the oven temperature to 390°F (199°C). Baste the chicken every 20 minutes with the pan juices. Continue roasting until the chicken is fully cooked, juicy, and reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, about 70-80 minutes more.
⏱️ 90 min•🌡️ 410
- 9
Finish and serve: Once the chicken is roasted, remove the pan from the oven. Toss the sliced red onions into the hot pan around the chicken. Let the chicken rest for 10 minutes before carving. Garnish with fresh chopped cilantro just before serving. The roasted garlic and shallots will be sweet and soft, perfect for spreading on bread or serving alongside the chicken.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Juicy Garlic Berbere Roast Chicken
For the Chicken
- 1 whole chicken, about 3-4 pounds, spatchcocked
- 1 lemon, for washing chicken and zest
- 1 tablespoon salt, or to taste
- 1 tablespoon garlic powder
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons berbere seasoning, Ethiopian Berbere seasoning
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 2 tablespoons olive oil
For the Roasting Pan & Garnish
- 2 cups garlic cloves, peeled, at least
- 3 shallots, peeled and halved
- 1 lemon, halved or quartered
- 1/2 red onion, sliced
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 410°F (210°C).
⏱️ 15 min•🌡️ 410 - 2
Prepare the chicken: Wash the whole chicken thoroughly with lemon. Using kitchen shears, trim off the tail and cut out the spine to spatchcock the chicken. Crack the chicken slightly in the center so it can lay flat. Pat the chicken completely dry with paper towels.
⏱️ 10 min - 3
Season the chicken: Rub the chicken all over with 1 tablespoon of salt and 1 tablespoon of garlic powder.
⏱️ 2 min - 4
Prepare the Berbere butter: In a small bowl, combine the remaining salt, garlic powder, paprika, onion powder, Berbere seasoning, and the zest from 1 lemon. In a separate bowl, mash the room temperature butter. Add the spice mixture to the mashed butter and mix thoroughly until well combined and the butter is an even orange color.
⏱️ 8 min - 5
Butter the chicken: Gently separate the skin from the meat of the chicken, being careful not to tear it. Spread the Berbere butter mixture underneath the skin, ensuring it's evenly distributed. Rub any remaining butter all over the outside of the chicken and inside its cavity.
⏱️ 5 min - 6
Prepare the roasting pan: Line a cast iron pan or roasting pan with the peeled garlic cloves (at least 2 cups), halved shallots, and the halved or quartered lemon. Place the prepared chicken on top of these aromatics. Drizzle 2 tablespoons of olive oil over the chicken and the ingredients in the pan.
⏱️ 5 min - 7
Stuff the chicken: Stuff the cavity of the chicken with some of the garlic, shallots, and lemon from the pan.
⏱️ 1 min - 8
Roast the chicken: Place the pan in the preheated oven. Roast uncovered at 410°F (210°C) for 15-20 minutes. After the first 15-20 minutes, reduce the oven temperature to 390°F (199°C). Baste the chicken every 20 minutes with the pan juices. Continue roasting until the chicken is fully cooked, juicy, and reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, about 70-80 minutes more.
⏱️ 90 min•🌡️ 410 - 9
Finish and serve: Once the chicken is roasted, remove the pan from the oven. Toss the sliced red onions into the hot pan around the chicken. Let the chicken rest for 10 minutes before carving. Garnish with fresh chopped cilantro just before serving. The roasted garlic and shallots will be sweet and soft, perfect for spreading on bread or serving alongside the chicken.
⏱️ 15 min