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Smoked Paprika Spatchcock Chicken

Smoked Paprika Spatchcock Chicken

BY

The smokey flavours from the paprika spice mix on this chicken are so delish. The potatoes underneath absorb all the flavour and juices - yum!

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 1:30 hours
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Smoked Paprika Rub

4 tsp (20 ml) smoked paprika
4 tsp (20 ml) cumin seeds
2 tsp (10 ml) turmeric
2 tsp (10 ml) chilli flakes
2 tsp (10 ml) castor sugar
1 tsp (5 ml) salt
1 tsp (5 ml) freshly ground black pepper

Spatchcock Chicken

8 potatoes, thinly sliced
30 g butter
Maldon salt
1 whole chicken, spatchcocked
2 – 3 Tbsp (30-45 ml) smoked paprika rub
½ C (125 ml) intense style extra virgin olive oil
2 bulbs garlic, cut through the middle, widthways
4 bay leaves

1 lime, quartered for serving

Smoked Paprika Rub

Toast the cumin seeds in a dry pan until they just start to pop. Then, place all of the ingredients into a pestle and mortar and crush and combine well.

Spatchcock Chicken

Preheat the oven to 180 ºC.

Wash and thinly slice the potatoes, lay them on the bottom of a roasting pan, dot with small knobs of butter and season with salt.

Place the spatchcock chicken on top of the potatoes. Dust generously with the smoked paprika spice mix and rub into the skin.

Add the bay leaves and garlic halves to the dish and drizzle the olive oil over the chicken, potatoes and garlic.

Roast for 1 – 1 ½ hours until the chicken is crispy and cooked. Serve with a squeeze of lime.