SPATCHCOCK CHICKEN WITH PAPRIKA AND OLIVE OIL

This is a quick and delicious way to cook chicken. Have the butcher flatten the chicken for you or do it yourself as described in the recipe.

This is a quick and delicious way to cook chicken. Have the butcher flatten the chicken for you or do it yourself as described in the recipe.

Makes 4 to 8 servings

Ingredients

  • 2 chickens (about 3 lbs each)
  • 1/4 cup olive oil
  • 1 tbsp paprika
  • 1 tbsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • 2 cloves garlic, minced

Method

    1. Cut out back bone from chickens. Open flat and remove breast bone. If you wish, cut slits in the skin between the white and dark meat and insert chicken drumsticks for a neat presentation.

    2. In a bowl combine olive oil, salt, pepper, paprika and garlic. Place chicken in the dish and coat well with marinade. Marinate 10 minutes at room temperature or up to overnight in the refrigerator.

    3. To roast, place chickens, skin side up, on a baking sheet lined with parchment paper. Roast in a preheated 375F oven for approximately 45 minutes to one hour or until golden brown and a meat thermometer reads 165F when inserted into a thigh.

    4. To grill chickens, place bone side down on a hot grill for 5 minutes. Turn and cook skin side down for a few minutes to brown. Place chickens bone side down on a cooler place on the grill, turn heat down on the hot side, cover down and cook 30 to 45 minutes longer until cooked through.

SPATCHCOCK CHICKEN WITH PAPRIKA AND OLIVE OIL

Find more of Bonnie's delicious recipes in her cookbooks: