Butterflying or Spatchcocking a chicken is one of my favorite ways to cook a whole bird. The bird cooks much more efficiently, the skin turns crispy all over since it is butterflied or laid flat, skin side up, and it also looks fancy on the dinner table. Baharat is a spice blend used in parts of North Africa and the Middle East and carries a deliciously warm aroma, add a pinch of chillies to complement that heat. I use it when grilling and roasting vegetables, seafood, or meats, and even add it to stews. It’s a great spice blend to keep on hand in the pantry. Toss in a souring agent like a lemon or lime, and the dish will take on a new dimension. 3 1/2 to 4 lb/1.6 to 1.8 kg roasting chicken 1 Tbsp baharat spice mix fine sea salt 1/2 tsp ground chipotle 1/2 tsp ground cayenne 1 Tbsp extra-virgin olive oil 1 lb/455 g new potatoes, cut in half lengthwise One 15 oz/425 g can chickpeas, drained 1 cup/240 ml water For the lemon oregano dressing 1/4 cup/60 ml fresh lemon juice zest of one lemon 2 Tbsp fresh Greek or Mexican Oregano, chopped 1 tsp ground black pepper 1 tsp fine sea salt
