Servings: 6 servings
Calories: 400kcal
Ingredients
- 1 whole chicken about 4–5 lbs, spatchcocked
- 3 tbsp oil
- 2 tbsp sweet paprika
- 1 tbsp smoked paprika
- 4 cloves garlic minced
- 1 tsp dried marjoram
- Salt and pepper to taste
Instructions
- Spatchcock the chicken by removing the backbone and pressing it flat.
- Whisk oil, sweet paprika, smoked paprika, garlic, marjoram, salt, and pepper together into a paste.
- Rub the paste all over the chicken, under the skin where possible.
- Cover and refrigerate at least 4 hours, ideally overnight.
- Preheat oven to 425°F (220°C).
- Roast chicken skin-side up on a rack for 45–50 minutes until deeply golden and a thermometer reads 165°F (74°C) in the thigh.
- Rest 10 minutes before carving.
Nutrition
Serving: 1serving | Calories: 400kcal | Protein: 36g | Fat: 26g | Fiber: 1g
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