Paprika-Rubbed Sheet-Pan Chicken with Lemon

1. Preheat Oven and Prepare Chicken

Preheat your oven to 325°F. Pat the spatchcocked chicken dry and place it breast-side up on a rimmed baking sheet or a large ovenproof skillet.

2. Make the Spice Rub

Grind the fennel seed until fine. In a bowl, mix the ground fennel seed, hot paprika, smoked paprika, kosher salt, freshly ground black pepper, finely grated garlic cloves, and olive oil to create a paste-like mixture.

3. Rub Chicken and Prepare Lemons

Rub the spice mixture thoroughly over the chicken, ensuring it's evenly coated. Quarter the lemons, rub any leftover spice mixture onto them, and scatter the lemon quarters around the chicken on the baking sheet or skillet.

4. Roast the Chicken

Place the chicken in the oven and roast for approximately 2 to 2½ hours, until the meat is tender and cooked through. Baste the chicken occasionally with its own drippings.

5. Serve

Once the chicken is done, carve it into pieces and serve with the roasted lemon quarters and flavorful drippings from the pan.