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Clover Paprika Spatchcock Chicken

Clover Paprika Spatchcock Chicken

Clover Paprika Spatchcock Chicken
Recipe by: Daleen van der Merwe

Serves: 4—5
Preparation: 30 minutes
Cooking: 60 minutes
Marinating time: 2 hours
1 whole chicken (1.2—1.5 kg)
2 t salt
1 tbsp sugar
pinch of black pepper
3—4 sprigs of thyme, chopped
1 tbsp paprika
2 cloves garlic, finely chopped
6 tbsp Clover Classic Dairy snack, plain flavour
2 t lemon zest
1 butternut squash, cut into halves, lengthwise with the seeds scooped out
olive oil to drizzle
1 tbsp of cold butter, cut into small pieces
salt and pepper to taste
1 tbsp finely chopped rosemary
1 clove garlic, thinly sliced
To spatchcock the chicken, turn it breast-side down with the legs towards you. Using very sturdy kitchen scissors or poultry shears, cut down one side of the Parson’s nose and the backbone. Turn the chicken around and cut along the other side of the backbone, back to the parson’s nose.

Remove this piece and discard. Flip the chicken breast-side up again and press down firmly on the breastbone to flatten it out. Make a few slits in the thighs and breasts – not too deep.

Mix together the salt, sugar, pepper, thyme, paprika, Clover Classic dairy snack, garlic and lemon zest in a small bowl and whisk. Rub this mixture all over the chicken. Put the chicken in a covered bowl or a large plastic bag refrigerate for at least 2 hours. 

Remove the chicken from the fridge 1 hour before you are ready to cook it and place the chicken in a greased roasting pan. Preheat the oven to 200 °C. Put the chicken in the hot oven of over the coals and roast for 50—60 minutes or until cooked through and the juices run clear.
Place the halved butternut squash next to the chicken. Drizzle olive oil over the butternut, then put dabs of butter on both halves. 
Season with salt and pepper to taste. 

Sprinkle on the chopped rosemary and arrange the thinly sliced garlic randomly.  

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