Spatchcock Spanish Roast Chicken
- luvoffoodrpb
- May 7
- 1 min read
This roast chicken is on our weekly menu a lot for how easy, tasty & versatile it is by cooking once and using the leftovers for quick recreations the next day!
I have always been a multitasker, Ha ha. Multitasking in the kitchen saves a lot of time, energy and money! Spatchcooking a chicken saves time and the chicken comes out so tender and juicy!
Spatchcock Spanish Roasted Chicken
Ingredients:
1-3lb chicken & pack of chicken legs *This is what I used, but you can just use chicken parts or breasts. You will have to adjust the cooking time accordingly
1 sazon packet
3/4 teaspoon salt
1.5 teaspoon smoked paprika
1/2 teaspoon chipotle powder
3 Tablespoons lime juice
3 Tablespoons oil
1.5 Tablespoons soy sauce
2.5 Tablespoons onion powder
2 Tablespoons dried oregano
3 tablespoons red wine vinegar
3 Tablespoons minced garlic
1/2 teaspoon black pepper
Directions:
Directions should always be short and to the point.
Mix all marinade ingredients
Wash & pat your chicken dry
Cut through the bone all the way down the back of your chicken
Marinate the chicken by stuffing the marinade inside the skin but without breaking the skin. Make sure to marinate the cavity and rub remaining marinade on outside of chicken.
Lay chicken in pan skin side up and cover with saranwrap. It is best to let it marinate over night if possible
Take chicken out approximately 20 minutes before baking
Bake uncovered in a preheated oven @435' for 40 minutes and then lower oven to 350' and cook an additional 30 minutes or until meat thrmometer reaches 165'
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