Description
Spatchcocked smoked paprika chicken with roasted garlic and onions is tender, juicy and delicious. Easy to make and side options are endless.
Ingredients
Units
Scale
- 1 4-pound whole chicken
- 3/4-1 tablespoon salt, for seasoning the chicken
- 1/2 teaspoon pepper, for seasoning the chicken
- 6-8 garlic cloves, peeled and smashed
- 1 tablespoon smoked paprika
- 5 tablespoons olive oil, divided
- 1 medium onion, cut in chunks
- Light sprinkling of salt & pepper to season the onions
Instructions
- Start by spatchcocking the chicken. Follow along with my video if you’d like. You will need good, sharp kitchen shears for this. Look inside the chicken and find the backbone/spine. Place the chicken spine-side facing up on your cutting board so it’s easier to cut. Start cutting one side along the spine, then the other. Once you get about ¾ of the way, it might be easier to snap off what you can. Turn the chicken and cut the remaining portion of the spine, then discard or save for chicken broth. Take a sharp knife and place it in the center of the cartilage on the underside of the chicken (see video). Give it a good whack or two to crack it (you’ll probably hear a cracking sound) then press gently to spread the chicken out. That’s it. Your chicken has been spatchcocked.
- Season the chicken on both sides with salt and pepper. You need to do this so the chicken has flavor. Set aside the chicken in a large bowl for now. I do this so it gives the salt time to start absorbing into the chicken.
- Peel and smash the garlic cloves. You can smash with the side of your knife or use a spatula if you prefer.
- Measure out the paprika and put in a small ramekin.
- Add 4 tablespoons of olive oil to the bowl with the chicken. I poured two on top, turned it over, then two more.
- Add half the smoked paprika to one side of the chicken, turn then add the other half. Add the smashed garlic. Better to use gloves here (if you have them) to mix everything together until well coated. You should rub and massage the chicken all over.
- Leave chicken in bowl and cover in plastic wrap or transfer to a 2.5 gallon slider bag. I opted for the bag because I never have enough room in my refrigerator for a bowl. J Let it marinate for 2-3 hours or overnight.
- Remove the chicken from the refrigerator 20 minutes before cooking.
- When you’re ready to cook, chop a medium onion into chunks and transfer to a parchment paper lined sheet pan. Break apart the onion chunks and add 1 tablespoon of olive oil, and a light sprinkling of salt and pepper. Toss to coat. The parchment paper will help preserve the juices so you can spoon them over the chicken later.
- Place the chicken on top of the onions. Make sure to get any extra paprika and the garlic from the bag and place under the chicken.
- Cook in a preheated oven at 400 degrees for 45-50 minutes or until internal temperature of chicken reaches 165 degrees.
- Let chicken sit for 5-10 minutes after taking out of the oven and enjoy! Save the pan juices to spoon over the chicken – so delicious! You can choose whatever sides you want with this: potatoes, rice, salad, veggies – your choice.