This recipe offers a delightful twist on the classic spatchcock chicken, featuring a flavorful herb-infused marinade and a choice of roasting or grilling methods.
Prepare the chicken by removing the backbone using kitchen shears and flattening it.
Use sharp kitchen shears to make cutting through the backbone easier.
Mix olive oil, smoked paprika, kosher salt, black pepper, minced garlic, and chopped parsley in a bowl.
Combine the ingredients thoroughly to ensure an even coating on the chicken.
Coat the chicken with the marinade, ensuring it is evenly distributed. Let it marinate for at least 10 minutes or up to overnight in the refrigerator.
For deeper flavor, marinate the chicken overnight in the refrigerator.
Preheat the oven to 375°F (190°C). Place the chicken skin-side up on a baking sheet lined with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Roast the chicken in the preheated oven for 45 minutes to 1 hour, or until the internal temperature reaches 165°F (75°C).
Check the temperature in the thickest part of the thigh for accurate results.
Let the chicken rest for 10 minutes before serving to allow the juices to redistribute.
Resting the chicken ensures it stays juicy and flavorful.
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