Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Enjoy a Sunday roast chicken that's ready in half the usual time! The chicken is butterfly-cut and baked on slices of sourdough bread. The bread soaks up the delicious juices and is served as a side dish with the chicken.

Ingredients:

• 0.5 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 small chicken (about 1.3 kg)
• 1/4 cup unsalted butter
• 4 slices sourdough bread, cut in half
• 1 clove of garlic
• 1 pinch crushed red pepper flakes
• Finely chopped fresh parsley for serving
• Lemon wedges for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, paprika, garlic powder, white bread, lemon

We recommend

Preparation:

Step 1
• Preheat oven to 230°C. In a small bowl, combine smoked paprika, garlic powder, and onion powder. Stir and set aside.
Step 2
• Place the chicken breast-side down on a cutting board, with the legs facing you. Use kitchen shears to cut out the backbone.
Step 3
• Open the chicken sides like a book, exposing the ribs and breastbone. Using a chef's knife, cut the breastbone vertically down the center, then press down to split the breastbone and align the breasts and rib cage. Sprinkle the chicken on all sides with 2 teaspoons of salt and pepper.
Step 4
• In a large oven-safe skillet, melt the butter and remove from heat. Brush about 1 tablespoon of butter over the top of the chicken (skin side). Sprinkle the chicken with the spice mixture, salt, and pepper. Rub the edges of the bread with garlic.
Step 5
• Toss the bread slices in butter to coat, then arrange them in an even layer, slightly overlapping, in the pan; sprinkle with pepper flakes.
Step 6
• Place the chicken skin-side up on the bread. Bake, turning the chicken halfway through (so it's resting on the unsoaked bread slices), until the skin is golden brown and a thermometer inserted into the thigh registers 165°F (74°C), 40–45 minutes.
Step 7
• Let the chicken rest for 5 minutes, then slice and serve sprinkled with parsley, bread and lemon wedges.

Votes: 1