Spatchcock chicken, or flat-roasted chicken, has the spine removed, so it cooks in about 

30 minutes. It gives you the cozy feeling of a roast chicken dinner, but it roasts much faster 

and is even easier to carve. It’s also great to grill for a simple summer dinner.  

Ingredients:

• 1 head of garlic  
• 5 small yellow potatoes, quartered 
• 2 large sugar beets, peeled and cubed 
• 1 large onion, quartered 
• 1 4 lbs chicken  
• ½ + ¼ cup MyOlive Coratina EVOO 
• 1 tsp smoked paprika 
• 2 Tbsp kosher salt 
• 1 Tbsp fresh cracked black pepper 
• 2 Tbsp fresh chopped rosemary 

Preheat the oven or grill to 450°F. Cut the garlic head in half and add it, along with all the 

veggies, to a 9x13 baking dish, then drizzle with a 1/4 cup of the EVOO, tossing to coat. 

Season with 2 tsp of kosher salt and 1 tsp cracked black pepper. 

On a clean cutting board, lay out the whole chicken, breast side down. With sharp kitchen 

shears, cut along either side of the chicken's backbone and remove it. Lay the chicken flat, 

underside exposed, and press down on it to flatten it a touch more.  

Season the inside of the chicken with 2 tsp of kosher salt, 1 tsp of cracked black pepper, 

and ½ tsp of paprika. Drizzle with ¼ cup EVOO, rubbing in seasonings into the meat.  

Flip the chicken over and lay breast-side up on top of the veggies, then repeat, seasoning 

the bird with the remaining salt, pepper, and paprika, and drizzle generously with EVOO. 

Place the chicken in the preheated oven and bake for 35 minutes. Remove from the oven 

and check the breast meat for a temperature of 165°F, and if the juices run clear from the 

chicken. Pierce veggies with a fork to check if cooked to tenderness. 

Remove the dish from the oven and let it cool for 10 minutes before transferring the 

chicken to a cutting board to carve. Remove the roasted veggies to the serving dish. 

Transfer chicken to a serving platter and serve.  

To grill, layer the beets and potatoes on the grill, then the onions on top. Lay the seasoned, 

flattened chicken over the vegetables. Leave the burners under the vegetables on medium, 

and have the outside burner of the grill on high to maintain the temperature. Roast on the 

grill for 30 to 45 minutes, until the meat reaches 165°F.