Berbere Roast Chicken

Berbere Roasted Chicken inspired by Chef Aarthi Sampath (@aarthi_sampath on Instagram) when she roasted with our Berbere spice 🍗⁠
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You'll need:⁠
3 to 4 lb. chicken⁠
3 Tablespoons olive oil⁠
1 lime⁠
4 table spoons of your preferred Berbere⁠
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1. Butterfly the Chicken. Place the chicken with the breasts facing up. Use a sharp kitchen shears to cut along one side of the backbone from end to end. Cut along the other side of the backbone, completely removing about 1-inch-wide portion of the spine. Turn the chicken over and use your hands to press down firmly, flattening the chicken 🦋⁠
2. Lay the butterflied chicken on a foil lined sheet pan. Pat it dry with paper towels, then rub the Berbere all over with olive oil, yes, under the skin as well!⁠
3. Let the chicken marinate for 20 minutes, but you can marinate the chicken for up to 24 hours in the refrigerator. ⁠
4. Preheat the oven to 450 degrees Fahrenheit.⁠
5. Set the sheet pan in the oven and roast for 45 minutes, using a meat thermometer to test the internal temperature has reached 165 F at the thickest part of the thigh. ⁠
6. Allow the chicken to rest for about 5 minutes before serving.⁠
We added potatoes, carrots, onions, peppers & served it with sliced apples, awaze & honey - garnished with parsley, fresh bay leaf & pomegranate (use your preferred vegetables & garnish) 🥔🥕🧅🫑🍎🍯⁠