familyIn their book Prairie: Seasonal, Farm-Fresh Recipes Celebrating the Canadian Prairies, Dan Clapson and Twyla Campbell share recipes from the Canadian West. In particular, Campbell likes to share ideas for easy family dinners, including this recipe for sheetpan spatchcock chicken with vegetables. “This is a beautiful sheet-pan meal that appears more complicated than it is,” writes Campbell about her roasted spatchcock chicken recipe. “A spatchcocked bird has had its backbone removed so that it lies flat. This allows the bird to cook evenly and in a relatively short time. Placing the chicken on top of the vegetables allows them to baste and cook in the juices as the bird roasts.”
Facts about spatchcocking
- Where does the word “spatchcock” come from? This word has supposed origins in Ireland dating back over to the 18th century. Spatchcock is a short form of the expression “Dispatch the cock”. In the case here, the cock is actually the chicken.
- Is butterflying a chicken the same as spatchcocking? Yes, it is. Spatchcocking is when the chicken’s backbone is removed so it lays flat.
- How long does it take to cook a spatchcocked chicken?About 50 mins to an hour. Roasting a spatchcocked chicken usually saves about 15 minutes less than roasting a whole chicken.
- What do you serve with spatchcocked chicken? This recipe calls for roasting cabbage and carrots alongside the spatchcocked chicken.
Spatchcocked Paprika Chicken With Savoy Cabbage & Carrots
An easy recipe for paprika-spiced sheet-pan chicken roasted with cabbage and carrots.
Ingredients
Spice Blend
- 1 tbsp mild Hungarian paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp freshly ground black pepper
- 1 tsp crushed coriander seeds see note
Chicken
- 2 tbsp canola oil divided
- 1 medium savoy cabbage cut into 1-inch-thick slices
- 4 carrots unpeeled, halved lengthwise
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 whole chicken 3–4 lb/1.5–2 kg
- 2 tsp flaky sea salt
- 1 lemon cut into 8 pieces
Instructions
- Preheat oven to 425°F.
- In small bowl, stir together paprika, salt, garlic powder, onion powder, pepper and coriander. Set aside.
- Drizzle 1 tbsp of the oil on a large baking sheet or shallow roasting pan to coat. Arrange cabbage and carrots in a single layer; sprinkle with salt and pepper.
- Using kitchen shears, cut chicken along either side of backbone; remove and discard backbone or reserve in freezer for broth. Turn chicken breast side up; press firmly on breastbone to flatten.
- Rub chicken with remaining 1 tbsp oil, sprinkle the spice blend all over, then place on vegetables.
- Roast chicken for about 50 minutes or until the internal temperature reaches 165°F. The skin should be golden brown and crispy and juice from the thigh, when pierced with a fork, should run clear. Let rest for 10 minutes.
- Place pan in centre of table on top of a wooden cutting board or metal trivets. Finish chicken with a scatter of flaky sea salt. Serve lemon pieces on the side for spritzing
Notes
To crush the coriander seeds, you can use a mortar and pestle, but if you don’t have one, place them on a cutting board and use the flat side of a large knife to crush them.
