This Spanish spatchcock chicken recipe features a perfectly roasted chicken with smoky hot pimenton, garlic, and olive oil. A quick, juicy and flavourful dish perfect for any occasion!
This recipe is one of my own and was inspired by the method from the Portuguese chicken recipe in spatchcocking the chicken, and the flavours of the roasted chicken wings with roast potatoes, oregano and garlic recipe to come up with this Spanish spatchcock chicken recipe. It turned out really well with the delicious flavours of the seasoning and a subtle heat from the chilli flakes - I'll definitely be making it again and will try different seasonings too.
The first time I made it, I added some new potatoes, peppers and red onion to the tray with the chicken so that everything was cooked at the same time - I've included this as an optional serving suggestion below.
It's a perfect dish to marinate either the night before or on the morning that you're cooking it for that evening, to share with family or friends.
Tips
- Vegetarian option - use the same marinade on cauliflower steaks or tofu for a plant-based version.
- Feel free to try out other seasonings – the cooking time will be the same, depending on the size of your chicken.
- Leftovers - use up leftover chicken in pasta, to top a pizza or in a sandwich with a bowl of soup.
- Optional serving suggestion - if you'd like to cook more vegetables with the chicken, either put them on a separate tray drizzled with oil and seasoned with salt and pepper, or use a large roasting tin to fit everything in one dish.
FREQUENTLY ASKED QUESTIONS
Spatchcocking is a technique where the backbone of a chicken is removed, allowing it to lay flat. This method ensures even cooking and faster roasting times, resulting in juicy meat and crispy skin.
Yes - you can use thighs, drumsticks, or breast pieces. Adjust the cooking time accordingly, as individual pieces cook faster than a whole chicken.
Yes - you can marinate the chicken up to 24 hours in advance. Keep it covered in the fridge until ready to cook.
Spanish smoked paprika (hot pimentón) is ideal for this recipe, as it provides a rich, smoky flavour. Sweet paprika (sweet pimentón) works if you prefer a milder taste.
Absolutely - place the spatchcocked chicken on a preheated barbecue over indirect heat and cook until the internal temperature reaches 74C (165F), turning occasionally for even cooking.
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How to make this Spanish Spatchcock Chicken
Ingredients
- 3 cloves garlic, finely chopped
- 1 tsp hot smoked pimentón, or smoked paprika
- 1 tsp dried oregano
- 0.5 tsp chilli flakes
- 2 tbsp olive oil
- 1.6kg to 1.9kg whole chicken (preferably free range – they’re juicier!)
- salt and freshly ground black pepper
Serving suggestion (optional - see Tips):
- 500g new potatoes, halved lengthways
- 2 peppers (any colours), deseeded and each cut into 8 chunks
- 1 large red onion, halved and each half cut into 6 wedges (keep the root intact)
- olive oil, for drizzling
- salt and freshly ground black pepper
Instructions
- Prepare the marinade in a small bowl - mix together the chopped garlic, pimentón, dried oregano, chilli flakes and olive oil.
- Line a baking tray with greaseproof baking paper. Now it’s time to spatchcock that chicken: using sharp kitchen scissors, cut the chicken either side of the backbone. Remove and discard the backbone. Open the chicken out, turn it over and flatten it by pressing down with the heel of your hand along the breastbone. Place the now spatchcocked chicken on the prepared baking tray. Spread the marinade over the chicken, cover and leave to marinate in the fridge overnight or for at least 6 to 8 hours.
- Preheat the oven to 200C/180C fan/gas 6.
- If you’re including the potatoes, peppers and red onion, arrange these around the chicken on the tray, drizzle with olive oil and season with salt and freshly ground pepper.
- Also now season the chicken with salt and freshly ground black pepper. Roast for 60 to 70 minutes, occasionally brushing the pan juices back over the chicken and the vegetables (at least 3 times). Check that the temperature of the breasts are 74C – I use my meat thermometer to do this.
- Remove the chicken from the oven, transfer the potatoes to a serving dish, and keep warm. Cover the chicken with tin foil and let it rest for 5 minutes.
- Serve the chicken with the optional potatoes and vegetables, or sides of your choice.
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Spanish Spatchcock Chicken
Ingredients
- 3 cloves garlic finely chopped
- 1 tsp hot smoked pimentón or smoked paprika
- 1 tsp dried oregano
- 0.5 tsp chilli flakes
- 2 tbsp olive oil
- 1.6 to 1.9 kg (4.2 lb) whole chicken preferably free range – they’re juicier!
- salt and freshly ground black pepper
Serving suggestion (optional - see Notes):
- 500 g (1.1 lb) new potatoes halved lengthways
- 2 peppers (any colours) deseeded and each cut into 8 chunks
- 1 large red onion halved and each half cut into 6 wedges (keep the root intact)
- olive oil for drizzling
- salt and freshly ground black pepper
Instructions
- Prepare the marinade in a small bowl - mix together the chopped garlic, pimentón, dried oregano, chilli flakes and olive oil.
- Line a large baking tray with greaseproof baking paper. Now it’s time to spatchcock that chicken: using sharp kitchen scissors, cut the chicken either side of the backbone. Remove and discard the backbone. Open the chicken out, turn it over and flatten it by pressing down with the heel of your hand along the breastbone. Place the now spatchcocked chicken on the prepared baking tray. Spread the marinade over the chicken, cover and leave to marinate in the fridge overnight or for at least 6 to 8 hours.
- Preheat the oven to 200C/180C fan/gas 6.
- If you’re including the potatoes, peppers and red onion, arrange these around the chicken on the tray, drizzle with olive oil and season with salt and freshly ground pepper.
- Also now season the chicken with salt and freshly ground black pepper. Roast for 60 to 70 minutes, occasionally brushing the pan juices back over the chicken and the vegetables (at least 3 times). Check that the temperature of the breasts are 74C – I use my meat thermometer to do this.
- Remove the chicken from the oven, transfer the potatoes to a serving dish, and keep warm. Cover the chicken with tin foil and let it rest for 5 minutes.
- Serve the chicken with the optional potatoes and vegetables, or sides of your choice.
Notes
-
- Vegetarian option - use the same marinade on cauliflower steaks or tofu for a plant-based version.
-
- Feel free to try out other seasonings – the cooking time will be the same, depending on the size of your chicken.
-
- Optional serving suggestion - if you'd like to cook more vegetables with the chicken, either put them on a separate tray drizzled with oil and seasoned with salt and pepper, or use a large roasting tin to fit everything in one dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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