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A silver sheet-pan with chicken and vegetables

Spatchcocked Paprika Chicken With Savoy Cabbage & Carrots

An easy recipe for paprika-spiced sheet-pan chicken roasted with cabbage and carrots.
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Course Main Course
Servings 6

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.