Spicy Garlic Paprika Roasted Chicken

This roasted chicken is a regular in our home at least once a month. My son Jacob is a 15 year giant and can kill half a chicken just himself. So I usually double the spread and double the chicken! This chicken is majestic. The most flavorful , savory, juicy chicken! You will see, make it at least once so you can experience yourself. I can’t forget to mention the root vegetables that cook underneath the chicken… oh my oh my. Spicy, creamy and crispy all at once. Did I mention beautiful? Look… check it out.

Spicy Garlic Paprika Roasted Chicken

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Ingredients

  

• 1/4 cup olive or avocado oil
• 2 tablespoons butter unsalted
• 12 garlic cloves
• 2 tablespoons paprika
• 2 tablespoons sea salt
• 1-2 tablespoons calabrian peppers in oil depending on how spicy you want it
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1 whole clean chicken spatchcocked
• 2 pounds your favorite root vegetables whole if they are small or cut

Instructions

 

• Preheat oven to 400 degrees
• In a food processor blend the oil, butter, garlic cloves, paprika, calabrian peppers, oregano, thyme, and black pepper until smooth. 
• Place the root vegetables in a large bowl and toss with 2 tablespoons of the above paste. 
• Place the vegetables in a large casserole or oven pan. 
• Brush the remaining paste on both sides of the chicken brushing most of it on the skin side of the chicken.  I like to go as far as placing some of the paste in between the skin and the meat of the chicken. 
• Place the chicken over the root vegetables. 
• Place your meat thermometer in the thickest part of the breast and cook until the thermometer reaches 165 degrees.