Ingredients

The following ingredients have 8 Servings
  • 4 lb. whole chicken (giblets removed and patted dry)
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instruction

  • Place the chicken on a cutting board breast side down. Using sharp kitchen shears, cut along one side of the backbone.
  • Turn the chicken around and cut along the other side of the backbone to remove it.
  • Using a paring knife, make a 1/2"cut from the tip of the breast bone down on either side, which will make it easier to flatten.
  • Turn the chicken over breast side up. Place your hands over the middle of the breast and press down hard to flatten.
  • Preheat the oven to 400 degrees. Place the olive oil, smoked paprika, garlic powder, salt and pepper in a small bowl and stir to combine.
  • Place the chicken on a large rimmed baking sheet and rub the olive oil mixture evenly over the chicken.
  • Bake for one hour, until golden brown and a thermometer inserted into the thickest part of the thigh registers 175 degrees or the breast registers 160-165. Cover the chicken loosely with foil and allow to rest for at least15 minutes.
  • How to carve spatchcock chicken: (1) Cut through the joints between the thighs and breasts to remove the thigh/leg portion; (2) cut through the joints between the thigh and drumstick to separate; (3) cut through the joints between the wings and breast to remove the wings; (4) cut down the middle of the breasts and use a sharp paring knife to cut the along the breast bone on both sides to remove the breasts.