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    Spatchcock Chicken with Hungarian Seasoning

    clock-icon55 minutes
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    Pixicook editorial team

    A deliciously seasoned spatchcock chicken with Hungarian flair, featuring smoky paprika and vibrant vegetables.

    Ingredients for Spatchcock Chicken with Hungarian Seasoning

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Chicken, Backbone removed and flattened

    0 lb

    Substitute chevron-down

    Salt, divided

    teaspoons

    Substitute chevron-down

    Paprika

    tablespoons

    Substitute chevron-down

    Potatoes, Halved

    0 lb

    Substitute chevron-down

    Onion, Cut into wedges

    each

    Substitute chevron-down

    Bell Pepper, Quartered

    each

    Substitute chevron-down

    Garlic, Cut in half through the root, skin on

    each

    Substitute chevron-down

    Olive Oil, For moistening vegetables

    to taste

    Substitute chevron-down

    Flat Leaf Parsley, Finely chopped

    cups

    Substitute chevron-down

    Lemon, Juiced

    each

    Substitute chevron-down

    How to Make Spatchcock Chicken with Hungarian Seasoning

    1. Season the Chicken

    Season the flattened chicken generously with 2 teaspoons of salt and 2 tablespoons of paprika, ensuring it is well-coated with the seasoning.

    2. Preheat Oven and Prepare Chicken

    Arrange the seasoned chicken on a sheet pan with the skin side up and let it sit while preheating the oven to 450ºF.

    3. Prepare Vegetables

    In a medium bowl, mix together the halved potatoes, onion wedges, quartered red bell peppers, and halved garlic head. Add ¼ teaspoon of salt and a drizzle of olive oil, tossing them to ensure they're evenly coated.

    4. Roast Chicken and Vegetables

    Place the chicken and mixed vegetables onto a sheet pan and transfer to the preheated oven. Roast for 40 to 45 minutes until the chicken juices run clear.

    5. Prepare Sauce

    Prepare a simple sauce using the pan juices, combined with finely chopped parsley, the juice of half a lemon, and a pinch of salt. Squeeze the roasted garlic cloves out of their skins, mash them, and stir into the sauce.

    6. Serve

    Serve the chicken on a platter, drizzling it generously with the parsley and garlic-infused sauce.


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