Ingredients:

  • 1 whole chicken (3-4 lbs / 1.3-1.8 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (10g)
  • 1 tablespoon fresh thyme, chopped (5g)
  • 1 tablespoon fresh parsley, chopped (5g)
  • 1 teaspoon lemon zest
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon smoked paprika (2.5g)

Instructions:

  1. Remove giblets from chicken cavity. Pat the chicken dry with paper towels.
  2. Place the chicken breast-side down on a cutting board.
  3. Using kitchen shears, cut along both sides of the backbone to remove it completely.
  4. Flip the chicken over and press firmly on the breastbone to flatten it.
  5. In a small bowl, combine all herb rub ingredients.
  6. Rub the herb mixture all over the chicken, under the skin of the breast and thighs as well as on the top.
  7. Drizzle with olive oil, sprinkle with salt and pepper. Allow the chicken to rest at room temperature for 30 minutes.
  8. Preheat oven to 425°F (220°C).
  9. Place the chicken in a roasting pan, skin-side up.
  10. Roast for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. If the skin starts to brown too quickly, tent it loosely with foil.
  11. Remove the chicken from the oven and let it rest for 10 minutes before carving.
  12. Carve and serve. This is a perfect spatchcock chicken recipe for a quick and delicious meal.