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Spatchcock Chicken With Paprika and Olive Oil - Bonnie Stern Recipe

Spatchcock Chicken With Paprika and Olive Oil - Bonnie Stern Recipe

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Spatchcock Chicken With Paprika and Olive Oil - Bonnie Stern

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Ingredients:

Serving

Directions:

Cut out back bone from chicken. Open flat and remove breast bone. If you wish, cut slits in the skin between the white and dark meat and insert chicken drumsticks for a neat presentation.
In a bowl combine olive oil, paprika, salt, pepper and garlic. Place chicken in the dish or plastic bag and coat well. Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
To roast, place chicken, skin side up, on a baking sheet lined with parchment paper. Roast in a preheated 375F (190C) oven for approximately 45 minutes to one hour or until golden brown and a meat thermometer reads 165F (75C) when inserted into a thigh.
To grill chicken, place bone side down on a hot grill for 5 minutes. Turn and cook skin side down for a few minutes to brown. Place chicken bone side down on indirect heat now (cooler place on the grill) and cook 30 to 45 minutes longer until cooked through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	101.46 Kcal (425 kJ)
Calories from fat	76.79 Kcal
		% Daily Value*
Total Fat	8.53g	13%
Cholesterol	66.67mg	22%
Sodium	221.36mg	9%
Potassium	87.51mg	2%
Total Carbs	1.04g	0%
Sugars	0.09g	0%
Dietary Fiber	0.33g	1%
Protein	5.26g	11%
Vitamin C	3.9mg	7%
Vitamin A	0.9mg	29%
Iron	1.6mg	9%
Calcium	6.5mg	1%

Amount Per 100 g
Calories	271.38 Kcal (1136 kJ)
Calories from fat	205.41 Kcal
		% Daily Value*
Total Fat	22.82g	13%
Cholesterol	178.33mg	22%
Sodium	592.08mg	9%
Potassium	234.07mg	2%
Total Carbs	2.77g	0%
Sugars	0.25g	0%
Dietary Fiber	0.89g	1%
Protein	14.06g	11%
Vitamin C	10.5mg	7%
Vitamin A	2.3mg	29%
Iron	4.3mg	9%
Calcium	17.3mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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