Learn how to recreate Turmeric and Ginger Spatchcocked Chicken with Roast Vegetables from Donal's Meals in MInutes.


  • 1 x 1.5kg free range chicken

  • 2 red onions, sliced in quarters, roots trimmed and in tact

  • For the hummus

  • 400g tin chickpeas, drained and rinsed

  • 1tbsp tahini paste

  • 1 large garlic clove, finely grated

  • 1tsp cumin

  • 1tsp cayenne pepper

  • 1tsp smoked paprika

  • Juice of ½ lemon

  • A good pinch of sea salt

  • For the marinade

  • 1 thumb sized piece ginger, finely grated

  • 1 thumb sized piece fresh turmeric, finely grated

  • 3 garlic cloves, finely grated

  • 1/2tbsp each of cumin, coriander, cayenne, smoked paprika

  • 1tsp cinnamon

  • 1tbsp sesame seeds

  • 3tbsp neutral flavoured oil

  • For the pearl barley salad

  • 250g pearl barley

  • 3tbsp extra virgin olive oil

  • Juice of 1 lemon

  • 3 oranges, segmented

  • 1 large red onion, thinly sliced

  • 200g feta cheese, crumbled into chunks

  • Large handful of fresh mint, roughly chopped

  • Large handful of fresh coriander, roughly chopped


  • 1.

    Place all the ingredients for the marinade in a large mixing bowl and whisk to combine- if it’s too thick loosen with a little extra oil, it should easily coat the chicken.

  • 2.

    To prepare the chicken, place the bird breast-down and, using a knife or a sharp scissors, cut along either side of the back bone to remove it. Open the bird out and flip it over breast-side up and, using your fist, push down hard on the breast to break the bone. Toss the spatchcocked bird and red onions in the marinade and leave to marinate covered in the refrigerator for 1 hour or overnight.

  • 3.

    Preheat the oven to 200°C.

  • 4.

    Scatter the onions over the base of a large roasting tray. Place the chicken on top and cook in the oven for 45 minutes or until cooked all the way through.

  • 5.

    Prepare the hummus by placing all the ingredients in a food processor and blitzing until completely smooth. If the hummus is too thick loosen to a smoother consistency with 1-2 tbsp of water.

  • 6.

    For the pearl barley salad, place the pearl barley in a pan and cover with water. Place over a medium-high heat and bring to the boil. Reduce the heat and simmer for 50 minutes, or until the grains are tender and all the cooking liquid has been absorbed. Set aside to cool.

  • 7.

    Whisk together the olive oil, lemon juice and any leftover orange juice from the segments. Season to taste. Add the pearl barley and remaining salad ingredients and toss to coat. Cover and set aside.

  • 8.

    Once the chicken is cooked through, slice into portions and serve with a dollop of hummus and a generous side of pearl barley salad.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1377kj
  • Fat Total 77g
  • Saturated Fat 21g
  • Protein 73g
  • Carbohydrate 100g
  • Sugar 21g
  • Sodium 901mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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