Follow these steps for perfect results
roasting chicken
olive oil
paprika
kosher salt
fresh ground black pepper
garlic clove
minced
Cut out the backbone from the chicken.
Open the chicken flat and remove the breastbone.
Optionally, cut slits in the skin between the white and dark meat and insert chicken drumsticks for presentation.
In a bowl, combine olive oil, paprika, salt, pepper, and garlic.
Place chicken in the dish or plastic bag and coat well with the olive oil mixture.
Marinate for 10 minutes at room temperature or up to overnight in the refrigerator.
For roasting: place chicken skin side up on a baking sheet lined with parchment paper.
Roast in a preheated 375F (190C) oven for approximately 45 minutes to one hour or until golden brown.
Check the internal temperature with a meat thermometer; it should read 165F (75C) when inserted into a thigh.
For grilling: place chicken bone side down on a hot grill for 5 minutes.
Turn and cook skin side down for a few minutes to brown.
Place chicken bone side down on indirect heat and cook for 30 to 45 minutes longer until cooked through.
Expert advice for the best results
Marinate the chicken overnight for best flavor.
Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
Everything you need to know before you start
15 minutes
Can be marinated overnight.
Garnish with fresh parsley or thyme sprigs.
Serve with roasted vegetables.
Serve with a side salad.
Pairs well with the paprika and savory flavors.
Discover the story behind this recipe
Common method of cooking chicken across the world, spatchcocking is simple and efficient
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