Paprika & Mustard Spatchcock Chicken
on Jan 06, 2019, Updated Jul 20, 2026
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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 and Mustard Spatchcock Chicken
Dreaming over this paprika and mustard spatchcock chicken. I love to prep this on a Sunday night and eat throughout the week.
Ingredients
- 1 whole chicken, spatchcocked
- juice of 2 whole lemons
- 1/3 cup paprika
- 1/3 cup mustard
- 1/3 cup extra-virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 tablespoons garlic powder
Instructions
- 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!
Nutrition
Calories: 624kcal, Carbohydrates: 10g, Protein: 38g, Fat: 49g, Saturated Fat: 11g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 26g, Trans Fat: 0.2g, Cholesterol: 143mg, Sodium: 2115mg, Potassium: 664mg, Fiber: 5g, Sugar: 1g, Vitamin A: 4722IU, Vitamin C: 3mg, Calcium: 66mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
I hope you enjoy this paprika and mustard chicken!