Spatchcock Chicken with Paprika and Olive Oil Bonnie Stern
Transform your weeknight meals with this flavorful and foolproof recipe for Spatchcock Chicken with Paprika and Olive Oil by Bonnie Stern. This technique of spatchcocking, or flattening the chicken, ensures even cooking and irresistibly crispy skin, while a bold marinade of smoked paprika, garlic powder, and olive oil infuses the meat with smoky, savory goodness. A touch of fresh lemon adds brightness, and a sprinkle of parsley completes the dish with a fresh pop of color. Perfectly roasted in under an hour, this recipe is as stunning as it is simple, making it ideal for both casual family dinners and impressive entertaining. Serve this juicy, golden-brown chicken alongside roasted vegetables or your favorite sides for a complete meal that’s bound to become a household favorite.
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Recipe Information
Ingredients
- 1 piece whole chicken
- 3 tablespoons olive oil
- 1.5 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 piece lemon
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easier cleanup.
Place the chicken breast-side down on a sturdy cutting board. Using kitchen shears, cut along one side of the backbone, then cut along the other side to completely remove it.
Open the chicken like a book and flip it over so the breast side is facing up. Press firmly on the breastbone to flatten the chicken. You should hear a small crack as it flattens.
In a small bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper to form a marinade.
Rub the marinade generously all over the chicken, ensuring you get into every nook and cranny for maximum flavor.
Transfer the spatchcocked chicken to the prepared baking sheet, breast side up. Squeeze the juice of the lemon evenly over the chicken and place the lemon halves on the tray.
Roast the chicken in the preheated oven for 45-50 minutes, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C) and the skin is golden and crispy.
Remove the chicken from the oven and allow it to rest for 10 minutes before carving.
Garnish the chicken with freshly chopped parsley and serve with your favorite sides. Enjoy!
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 4848 mg | 211% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.0 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
