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–+ servings
Roasted chicken seasoned with mustard and paprika, served with lemon wedges.
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5 from 1 vote

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.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Chicken, Dinner
Cuisine: American
Servings: 4
Author: Lindsey Baruch

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