Dreaming over this paprika and mustard spatchcock chicken. I love to prep this on a Sunday night and eat throughout the week. Pair with dinner with roasted vegetables and greens or rice. Save the bones for stock and shred in salads, sandwiches + more. Options are endless!
Paprika & Mustard Spatchcock Chicken
1 whole chicken (butterflied)
juice of 2 whole lemons
1/3rd cup paprika
1/3rd cup mustard
1/3rd cup oil
1 tablespoon salt
1 tablespoon pepper
2 tablespoons garlic powder
Mix all your ingredients together for the marinade and cover over your bird evenly. You can even marinate and prep ahead of time overnight to let the flavors combine.
Set your grill or oven to 400 degrees (I used my Traegar grill). If cooking on your Traegar, place in for 40-50 minutes and in the oven about 50-60 minutes.
Remove, let rest for 10-15 minutes, carve, serve or save for later!
Keep up with me on Instagram at @lindseyeatsla!