Looking for a new roasted chicken recipe? Try this simple chicken tabaka. A Georgian national dish (with roots in the Caucasus and former Soviet culinary tradition), tabaka is a fast and flavorful method for cooking a whole chicken so it stays juicy inside with irresistibly crispy, golden skin.
Pan-frying under pressure is the hallmark of tabaka. The result is a tender, well-seared bird with a crisp crust that makes it ideal for sharing or serving as the centerpiece of a weeknight dinner.
What is Tabaka?
Tabaka (also spelled tapaka or tapha) is a traditional Georgian preparation where a flattened whole chicken is cooked in a heavy skillet and pressed with weight to ensure even contact with the pan. Historically it was grilled over coals and held down with heavy stones or bricks. At home you can substitute any heavy weight—another cast-iron pan, a pot filled with water, or even canned goods—so the chicken sears quickly, producing crisp skin while keeping the meat moist and tender.
Smaller birds work best for this technique. Cornish hens or leg quarters are good alternatives if your skillet won’t accommodate a larger chicken. The flattened shape cooks evenly and shortens cooking time, which makes tabaka a convenient, crowd-pleasing recipe.
In Georgia, tabaka is often served with Tkemali, a tart plum sauce, and rice. Flavored rice such as djuvec or jollof-style rice pairs well, but simple steamed rice or roasted vegetables are equally good.
How to Make Georgian Crispy Chicken Tabaka
- Rinse and pat the chicken dry. Place the bird breast-side down and, using a sharp knife, cut along one side of the breastbone to separate the rib cage. Keep the backbone intact, then use strong kitchen shears to remove the breastbone so the chicken can open flat. Press firmly on the backbone to flatten the chicken (“butterfly” or spatchcock the bird).
- Rub the chicken with 1 tablespoon of oil. Combine the lemon juice with salt, freshly ground pepper, and the spices (onion powder, paprika, and optional turmeric). Rub this lemon-spice mixture all over the chicken, including under the skin where possible for deeper flavor.
- Heat a large, heavy skillet over medium-high heat and add the remaining oil. Place the chicken in the skillet skin side up. Cover the chicken with a piece of parchment or a heat-resistant plate, then place a second heavy skillet or other weighted object on top. If needed, add cans or a pot full of water to increase weight. Cook for 20–25 minutes to sear and set the skin.
- Carefully remove the weight and flip the chicken so the skin side is down. Scatter the crushed garlic cloves around the chicken in the pan for aroma (these are discarded before serving). Cook for another 15–20 minutes or until the skin is deeply browned and the chicken is cooked through.
- If your chicken is larger, continue turning and cooking in 10–15 minute increments until done. Test doneness by piercing the thickest part of the thigh; the juices should run clear and an instant-read thermometer should read 165°F (74°C) in the thickest part.
- Let the chicken rest for a few minutes, then serve with Tkemali or your favorite sauce and side dishes of choice.
Pan-Fried Crispy Chicken Tabaka
Ingredients
- 1 small to medium chicken (or 2 Cornish hens or 4 chicken leg quarters)
- Juice of 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon turmeric (optional)
- 1/2 teaspoon onion powder
- 1/2 teaspoon sweet or smoked paprika
- 6 garlic cloves, peeled and crushed
- 4 tablespoons oil, divided
Instructions
- Rinse and pat dry the chicken. With a sharp knife, slice down the middle of the breastbone to separate the rib cage, then use kitchen shears to remove the breastbone. Open the chicken like a book and press down on the backbone to flatten the carcass.
- Rub the chicken with 1 tablespoon oil. Mix the lemon juice with the salt, pepper, and spices, then rub the mixture all over the chicken.
- Heat the remaining oil in a large skillet over medium-high heat. Place the chicken in the skillet skin side up. Cover with parchment or a heat-resistant plate, then set a heavy skillet or weight on top. Cook for 20–25 minutes to sear the meat.
- Remove the weight and flip the chicken skin side down. Distribute the crushed garlic around the bird and fry for 15–20 minutes more until the skin is crispy and the chicken is cooked through. Discard the garlic before serving.
- If needed, continue turning and cooking in 10–15 minute intervals until the thickest part registers as done and juices run clear. Let rest briefly before serving.
- Serve with Tkemali or your preferred sauce and sides like rice, roasted vegetables, or a fresh salad.