Busy in Brooklyn

Baharat Roasted Spatchcock Chicken with Tzimmes

1 whole @carvingblockmeats chicken, spatchcocked
1/2 butternut squash, peeled and cut into small chunks
3 carrots, cut into chunks
1 cup dried fruit (I used dates and apricots)
3 tbsp baharat
1/4 cup extra virgin olive oil
Zest and juice of 1 large orange
3 tbsp silan
Kosher salt, to taste

Method:

Preheat oven to 400 degrees

Add the squash, carrots and dried fruit to a parchment lined baking sheet. Mix with 2 tbsp baharat, 2 tbsp olive oil, zest and juice of half of the orange, 2 tbso silan and salt. Spread it out on the baking sheet, making space for the chicken in the center. Add the chicken and season with remaining 1 tbsp baharat, 2 tbsp olive oil, zest and juice of remaining 1/2 orange, 1 tbsp silan and salt. Rub under and over the skin.

Transfer to the oven and roast for 50 minutes or until the chicken is cooked through and the veggies are fork-tender.

Serve with rice or couscous.

(For homemade baharat, combine 1 tbsp black pepper, 1 tbsp paprika, 2 1/4 tsp cumin, 1 1/2 tsp coriander, 1 1/2 tsp cinnamon, 1 1/2 tsp cloves, 1/2 tsp nutmeg and 1/4 tsp cardamom.)