Description
This spatchcocked roast chicken is roasted to golden perfection with tender artichoke hearts, sweet dates, and caramelized onions in a flavorful olive oil and white wine sauce. Seasoned with Aleppo pepper or your favorite spices, this dish is a beautiful balance of savory and sweet, perfect for an easy yet elegant dinner.
Ingredients
Units
Scale
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Vegetables & Aromatics:
- 2 small or 1 large onion, thinly sliced
- 4 dates, pitted and coarsely chopped
- 10 oz. artichoke hearts, drained (coarsely chopped if large)
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
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For Roasting:
- 1/4 cup olive oil
- 1/2 cup white wine
- 1/2 cup water
- 1 whole chicken (about 3 lbs.), spatchcocked (backbone removed)
- Aleppo pepper, optional (or substitute with smoked paprika + pinch of cayenne)
- 2 tbsp melted butter
Instructions
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Preheat the Oven:
- Set the oven to 450°F.
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Prepare the Roasting Pan:
- In a 9×13-inch roasting pan or a large oven-safe skillet, combine the sliced onions, chopped dates, and drained artichoke hearts.
- Season with kosher salt and freshly cracked black pepper.
- Drizzle with ¼ cup olive oil, add ½ cup white wine and ½ cup water, and toss gently to combine.
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Prepare the Chicken:
- Place the spatchcocked chicken skin-side down into the pan and season the underside with salt and pepper.
- Flip the chicken skin-side up and season the top with salt, pepper, and Aleppo pepper (if using).
- Brush 2 tbsp melted butter evenly over the skin.
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Roast the Chicken:
- Transfer the pan to the oven, then immediately reduce the temperature to 425°F.
- Roast for 45 minutes, or until the chicken is golden brown, and the juices run clear when the thigh is pricked.
- The internal temperature should register 165°F with an instant-read thermometer.
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Rest & Serve:
- Transfer the chicken to a carving board and let it rest for at least 10 minutes before slicing.
- Serve with the roasted vegetables and pan juices.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120 mg