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Turkish Roast Chicken

Turkish Roast Chicken

I got this Turkish Roast Chicken recipe from a friend (no, she’s not Turkish). Cutting the chicken this way is the reverse of spatchcocked, but it works. 

Turkish Roast ChickenIngredients:
  • 3 – 4 lb. chicken
  • Salt & black pepper
  • 2 tsp. olive oil
  • 2 pats butter
  • 4 smashed cloves of garlic.
  • 2 tbsp. honey
  • 2 tsp. soy sauce
  • 2 tsp. mustard
  • 1 tbsp. tomato paste
  • 1 tbsp. paprika
  • 1 tsp. coriander

Cut the chicken open through the breast to the backbone. Spread and flatten with your hands and then push it flat using a rolling pin. Season both sides of the chicken with salt and black pepper.Turkish Roast ChickenHeat the oil and butter in an oven proof pan and sauté the garlic until golden. Remove the garlic and add the chicken skin side down.
Turkish Roast ChickenCover with a dish and exerting downward pressure with the dish, cook on medium high for 4-5 minutes. Turn the chicken over and cook the same way for another 5 minutes. Keep applying pressure as it cooks to flatten the chicken. Turkish Roast ChickenRemove the chicken from the pan and pour out all but 2 tablespoons of grease.

MarinadeTurkish Roast ChickenMix the honey, soy sauce, mustard, tomato paste, paprika, and coriander into a paste. Brush the chicken on both sides with the marinade. Return the chicken to the pan, cover with foil and roast at 400o for 45 minutes. Uncover and roast for another 10–15 minutes.

Allow to cool for 10 minutes, cut into quarters and serve.

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