Ingredients:

  • 1 whole chicken, approximately 3.75 lbs (1.7 kg)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp cracked black pepper
  • 2 sprigs fresh rosemary, finely chopped
  • 1.5 cups basmati rice, rinsed
  • 2.5 cups low-sodium chicken bone broth
  • 4 cloves garlic, smashed
  • 1 medium yellow onion, thinly sliced
  • 1 medium lemon, half sliced into rounds and half juiced

Instructions:

  1. Place the chicken breast-side down on a clean surface. Using heavy-duty kitchen shears, cut along both sides of the backbone to remove it. Flip the bird over and press firmly on the breastbone until it cracks and the chicken lies flat.
  2. Pat the skin extremely dry with paper towels. Rub the skin and underside with 2 tablespoons of olive oil, followed by the kosher salt, smoked paprika, black pepper, and chopped rosemary. Allow to dry-brine at room temperature for 15 minutes while preheating the oven.
  3. Preheat your oven to 400°F (200°C).
  4. In a 12-inch cast iron skillet or heavy roasting pan, combine the rinsed basmati rice, sliced onion, smashed garlic, lemon rounds, and lemon juice. Pour the chicken bone broth over the mixture and spread the rice into an even layer.
  5. Place the spatchcocked chicken directly on top of the rice mixture, skin-side up. The chicken should act as a lid for the rice.
  6. Roast for 45 minutes, or until the chicken skin is mahogany brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The rice should have absorbed the liquid and developed a crispy bottom layer.
  7. Let the chicken rest for 10 minutes before carving. Fluff the top layers of rice, ensuring you scrape up the crispy 'tadig-style' bits from the bottom of the pan.