Aromatic Sweet and Spicy Spatchcocked Chicken

Published Mar 21, 2026 Updated Mar 24, 2026

Aromatic Sweet and Spicy Spatchcocked Chicken

How better to capture the element of fire than with a roasted chicken? Marinated with a sweet and spicy rub, infusing it with warmth before it’s cooked in a hot oven, this chicken is as easy to make as it is savoury and aromatic.

Ingredients

Rub

1 Tbsp (15 mL) sweet smoked paprika
1 tsp (5 mL) hot smoked paprika
1 Tbsp (15 mL) garlic powder
1 tsp (5 mL) salt
2 tsp (10 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1/2 tsp (2 mL) ground cumin
1 Tbsp (15 mL) coconut sugar

Chicken

2 Tbsp (30 mL) extra-virgin olive oil
1 - 4 lbs (1.8 kg) whole chicken, spatchcocked

Directions

Preheat oven to 425 F (220 C).

Prepare rub by mixing spices and sugar together in small bowl.

Coat both sides of chicken with olive oil and spice mixture.

Lightly grease roasting tin or baking tray surface and place chicken back side down. Roast for 50 to 60 minutes or until internal temperature reaches 165 F (73 C). Remove from oven, tent with a bowl, and allow to rest for 20 to 30 minutes before serving.