Pressed Georgian-Style Chicken Tabaka with Garlic
A butterflied chicken seared under a weight, oven-finished and brushed with lemon-garlic herb butter.
Chicken tabaka is a flattened chicken cooked under weight so the skin browns while the meat cooks evenly. The source lists a whole chicken, garlic, lemon, herbs, olive oil and butter but has no usable method. This version spatchcocks the bird, presses it in a heavy skillet to develop colour, then finishes it in the oven. A lemon-garlic butter is brushed on near the end so the garlic does not burn during searing. Use an instant-read thermometer at the thickest parts of the breast and thigh, and rest the chicken before carving. Place chicken breast-side down. Use kitchen shears to cut along both sides of the backbone and remove it. Turn chicken over and press firmly on the breastbone to flatten.
Recipe card
Pressed Georgian-Style Chicken Tabaka with Garlic
Equipment: Kitchen shears, large oven-safe skillet, heavy second skillet or wrapped weight, instant-read thermometer, small saucepan
Ingredients
Instructions
Butterfly chicken
Place chicken breast-side down. Use kitchen shears to cut along both sides of the backbone and remove it. Turn chicken over and press firmly on the breastbone to flatten.
Season
Mix salt, pepper, half the garlic, lemon zest and olive oil. Rub over both sides and rest 20 minutes at room temperature, or refrigerate covered up to 8 hours.
Sear under weight
Heat a large oven-safe skillet over medium-high. Place chicken skin-side down and set a second heavy skillet or foil-wrapped weight on top. Cook 12 to 15 minutes until skin is deeply browned.
Oven-finish
Heat oven to 200°C (400°F). Remove weight, turn chicken skin-side up and transfer skillet to oven. Roast until the thickest breast and thigh reach 74°C (165°F), about 20 to 30 minutes.
Make herb butter
Meanwhile, melt butter with remaining garlic and lemon juice over low heat. Stir in herbs; add water if needed to make it brushable.
Rest and serve
Rest chicken 10 minutes. Brush with herb butter, carve and serve with pan juices.
How to tell when it is ready
Breast and thigh each reach 74°C (165°F); juices run clear and the skin is browned.
Tips
- Press firmly on the breastbone to flatten the bird.
- Start skin-side down and do not move it until browned.
- Use a weight that covers most of the bird.
- Check temperature in both breast and thigh.
Troubleshooting
- If skin sticks, give it more time to release naturally before turning.
- If skin is brown but chicken is not done, finish in the oven and keep checking temperature.
Substitutions
- Use ghee instead of butter for the finishing sauce.
- Use parsley alone if mixed fresh herbs are unavailable.
Variations
- Add a pinch of chili flakes to the herb butter.
- Use tarragon or dill instead of basil.
Serving suggestions
- Serve with roasted potatoes.
- Add a tomato and cucumber salad.
- Offer extra lemon wedges.
- Pair with flatbread and fresh herbs.
Make ahead
Butterfly and season the chicken up to 8 hours ahead, then refrigerate covered. Cook and finish with herb butter just before serving.
Storage
Refrigerate carved leftovers within 2 hours and use within 3 days. Reheat covered until steaming hot.
Food safety
Contains poultry and dairy. Cook chicken to 74°C (165°F) in the thickest breast and thigh; use a clean thermometer and keep raw poultry separate from ready-to-eat food.
Frequently asked questions
Can I cook tabaka entirely on the stovetop?
Yes, on moderate heat under a weight, turning as needed, but use a thermometer to verify 74°C (165°F) throughout.
How should I store georgian-style pressed chicken (chicken tabaka)?
Refrigerate carved leftovers within 2 hours and use within 3 days. Reheat covered until steaming hot.
Serve while fresh and follow the storage guidance for leftovers.
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