Print Recipe
Copy Link
Spatchcock Paprika Chicken and Potatoes
A sheet pan dinner consisting of a butterflied chicken rubbed in a paprika spice blend and roasted with seasoned baby potatoes.
servings: 4
total time: 1 hour 15 minutes
recipe by: Frankie
Ingredients
- CHICKEN:
- 1 TBSP olive oil
- 1 TBSP paprika
- 1/2 tsp granulated garlic
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 to 5 pound whole chicken, giblets removed
- POTATOES:
- 1 1/2 pounds baby gold potatoes
- 1 TBSP olive oil
- 1 tsp salt
- 1/4 tsp black pepper
Directions
- Preheat the oven to 450°F.
- Mix the 1 TBSP of olive oil, paprika, garlic, 1 tsp salt and 1/2 tsp black pepper together in a small bowl then set aside.
- Pat the chicken dry with paper towels then place the chicken, breast-side down, on a flat surface.
- Find the backbone running down the center of the chicken then use a pair of sharp shears to cut along both sides of the backbone. Remove the backbone and discard.
- Flip the chicken over and press down on the breast of the chicken to flatten it then transfer the chicken skin-side up onto a rimmed baking sheet.
- Rub the oil & spice mixture evenly all over the skin of the chicken.
- Place the potatoes in a large bowl then drizzle on the 1 TBSP of olive oil, 1 tsp salt, and 1/2 tsp black pepper and toss to coat.
- Arrange the potatoes on the baking sheet around the chicken.
- Roast the chicken and potatoes in the preheated oven for 20 minutes.
- Reduce the oven temperature to 375°F and continue to cook until the chicken is cooked through (165°F internal temperature), about 30 more minutes.
- Take the chicken and potatoes out of the oven and allow to rest for 10 minutes before serving.
Similar Recipes:
sheetpan recipesspatchcock recipespaprika recipeschicken recipespotatoes recipesdairyfree recipesglutenfree recipespoultry recipeswhole chicken recipesmain_dishes recipes
