Juicy spatchcock chicken rubbed with garlic, butter and warming kabsa spices, roasted until golden, then served over orzo cooked in chicken stock and all those delicious roasting juices. It's a simple, flavour-packed dinner that brings everything together in one roasting tin.
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Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 1 hour to 1 hour 10 minutes
- Total time: Approximately 1 hour 25 minutes
- Serves: 4
- Cuisine: Middle Eastern inspired
- Method: Oven roasted
- Difficulty: Easy
Why you'll love this recipe
- The seasoning does the work - Garlic, butter and kabsa spices give the chicken plenty of flavour without a long list of ingredients.
- The orzo cooks in the roasting juices - Chicken stock picks up the buttery spices and browned bits left in the tin.
- You don't need a jar of kabsa seasoning - I've included a simple homemade blend using everyday ground spices.
- Everything comes together in one dish - Roast the chicken, add the orzo and stock, and let the oven finish the job.
Ingredients
For the chicken
- 1 spatchcock chicken (1.5-1.8kg)
- 50g unsalted butter, softened
- 4 garlic cloves, crushed
- 2 tablespoon kabsa spice mix (approximately 12-16g, depending on the blend)
- 1½ teaspoon fine salt, or to taste
For the orzo
- 300g orzo
- 700ml chicken stock, preferably low-salt
Homemade kabsa spice mix
Don't have kabsa spice mix in the cupboard? Make your own with the following ingredients. This makes approximately 2 tablespoons, enough for the chicken.
- 2 teaspoon ground coriander
- 1½ teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon ground black pepper
- ¼ teaspoon ground turmeric
Mix all the spices together in a small bowl. Measure out 2 tablespoons for the chicken and keep any small remainder in an airtight jar for another recipe.
This is a convenient homemade blend inspired by the warm, aromatic flavours of kabsa. Spice blends vary between households and regions, but this combination works well with the garlic and butter in this recipe.
Ingredient notes
Spatchcock chicken: Removing the backbone allows the chicken to lie flat, helping it cook more evenly. Ask your butcher to prepare it if you'd rather not do this yourself.
Butter: Softened butter makes it easier to rub the seasoning over the chicken and helps create flavourful roasting juices for the orzo.
Garlic: Four cloves give the chicken a good garlicky flavour without overpowering the spices.
Kabsa spice mix: Use a ready-made blend if you have one, or make the homemade version above. Kabsa blends commonly feature warming spices such as cardamom, cinnamon, cloves, cumin and coriander.
Orzo: These small, rice-shaped pasta pieces cook directly in the stock, making them ideal for soaking up the chicken juices.
Chicken stock: Low-salt stock is best because the chicken is already seasoned. You can adjust the seasoning at the end.
How to make kabsa-spiced spatchcock chicken with orzo
1. Prepare the chicken
Preheat the oven to 200°C fan / 220°C conventional / Gas Mark 7.
Pat the chicken dry with kitchen paper.
In a small bowl, mix the softened butter, crushed garlic, kabsa spice mix and salt until combined. If you're making the homemade blend, mix those spices together first, then measure out the required amount.
Rub the seasoned butter all over the chicken, working some underneath the skin over the breast where possible.
Place the chicken skin-side up in a large, deep roasting tin.
2. Roast the chicken
Roast for approximately 45-55 minutes, depending on the size of the chicken.
The skin should be golden, and the thickest parts of the chicken should reach an internal temperature of at least 75°C. Check the breast and thigh, avoiding the bone with the thermometer.
Transfer the chicken to a board or plate and leave it to rest while you prepare the orzo.
3. Add the orzo and stock
Keep the roasting tin and all the buttery, spiced juices in it.
Add the orzo and pour in the chicken stock. Stir well, scraping up the browned bits from the bottom of the tin so they mix into the stock.
Spread the orzo into an even layer. If your roasting tin is too shallow or the orzo is not submerged, transfer everything to a suitable deep baking dish.
4. Cook the orzo
Return the tin to the oven and bake for approximately 15-20 minutes, stirring once halfway through.
The orzo should be tender, with most of the stock absorbed. If it looks dry before the pasta is cooked, add a little more hot stock or water.
Taste and adjust the seasoning if needed.
5. Serve
Arrange the rested chicken over the orzo. Spoon any resting juices over the top.
Serve straight from the roasting tin.
Note - Alternatively, cook the chicken for 25 minutes, lift out of the tin and add the orzo and stock and then add the chicken and orxo back to the oven for 20 minutes. I do it this way too and it works just as well!
Tips for the best results
- Dry the chicken first - Patting the skin dry helps it brown in the oven.
- Use a deep roasting tin - The orzo needs enough room to cook evenly in the stock.
- Keep an eye on the liquid - Different brands of orzo absorb liquid at different rates, so add a splash more stock if needed.
- Don't waste the resting juices - Pour them over the orzo for extra flavour.
- Taste before adding more salt - The chicken juices and stock will already season the pasta.
What to serve with it
The chicken and orzo can be served on their own, but a fresh salad makes a lovely accompaniment. Try a Shirazi salad, chopped cucumber and tomato salad, or a simple yoghurt and herb dip.
Variations
Add lemon: A squeeze of lemon juice over the chicken just before serving brings freshness to the rich, buttery spices.
Add vegetables: Stir peas or diced peppers into the orzo before baking. Extra vegetables may release liquid, so check the consistency as it cooks.
Make it spicier: Add chilli powder or chilli flakes to the butter mixture if you prefer a little heat.
Storage and reheating
Allow the chicken and orzo to cool promptly and refrigerate in an airtight container within two hours. Keep for up to 2 days in the fridge.
Reheat until piping hot throughout, adding a splash of water or stock to loosen the orzo. Reheat only once.
Frequently asked questions
Can I make my own kabsa spice mix?
Yes. Combine ground coriander, cumin, paprika, cinnamon, cardamom, cloves, black pepper and turmeric using the quantities in the homemade spice mix above. It is a convenient alternative to a ready-made blend.
Can I use chicken pieces instead of a spatchcock chicken?
Yes. Bone-in chicken pieces will work, but cooking times will vary according to their size. Make sure the thickest pieces reach 75°C before proceeding with the orzo.
Can I cook the orzo in the same roasting tin?
Yes, provided the tin is deep enough to hold the stock without spilling. Scrape the chicken juices into the stock so the orzo absorbs the seasoning.
Is this traditional kabsa?
This is a kabsa-spiced chicken recipe inspired by the flavours of Gulf cooking, rather than traditional kabsa. Kabsa is generally served with rice, whereas this version uses orzo for a different take on a spiced chicken dinner.
More Spatchcock Chicken Recipes:
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📖 Recipe
Kabsa-Spiced Spatchcock Chicken with Orzo
Ingredients
Chicken
- 1 whole spatchcock chicken 1.5-1.8kg
- 50 g butter softened
- 4 garlic cloves crushed
- 2 tablespoon kabsa spice mix recipe below - or use store brought
- 1½ teaspoon salt
- 300 g orzo
- 700 ml chicken stock
Homemade Kabsa Spice Mix (or use store brought)
- 2 teaspoon ground coriander
- 1½ teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon ground black pepper
- ¼ teaspoon ground turmeric
Instructions
Prepare the chicken
- Preheat the oven to 200°C fan / 220°C conventional / Gas Mark 7.
Pat the chicken dry with kitchen paper.
- In a small bowl, mix the softened butter, crushed garlic, kabsa spice mix and salt until combined. If you're making the homemade blend, mix those spices together first, then measure out the required amount.
- Rub the seasoned butter all over the chicken, working some underneath the skin over the breast where possible.
- Place the chicken skin-side up in a large, deep roasting tin.
Roast the chicken
- Roast for approximately 45-55 minutes, depending on the size of the chicken.
- The skin should be golden, and the thickest parts of the chicken should reach an internal temperature of at least 75°C. Check the breast and thigh, avoiding the bone with the thermometer.
- Transfer the chicken to a board or plate and leave it to rest while you prepare the orzo.
Add the orzo and stock
- Keep the roasting tin and all the buttery, spiced juices in it.
- Add the orzo and pour in the chicken stock. Stir well, scraping up the browned bits from the bottom of the tin so they mix into the stock.
- Spread the orzo into an even layer. If your roasting tin is too shallow or the orzo is not submerged, transfer everything to a suitable deep baking dish.
Cook the orzo
- Return the tin to the oven and bake for approximately 15-20 minutes, stirring once halfway through.
- The orzo should be tender, with most of the stock absorbed. If it looks dry before the pasta is cooked, add a little more hot stock or water.
- Taste and adjust the seasoning if needed.
Serve
- Arrange the rested chicken over the orzo. Spoon any resting juices over the top.
- Serve straight from the roasting tin.
- Note - Alternatively, cook the chicken for 25 minutes, lift out of the tin and add the orzo and stock and then add the chicken and orxo back to the oven for 20 minutes. I do it this way too and it works just as well!
Notes
Tips for the best results
- Dry the chicken first - Patting the skin dry helps it brown in the oven.
- Use a deep roasting tin - The orzo needs enough room to cook evenly in the stock.
- Keep an eye on the liquid - Different brands of orzo absorb liquid at different rates, so add a splash more stock if needed.
- Don't waste the resting juices - Pour them over the orzo for extra flavour.
- Taste before adding more salt - The chicken juices and stock will already season the pasta.
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