Place the chicken on a cutting board breast side down. Using sharp kitchen shears, cut along one side of the backbone.
Turn the chicken around and cut along the other side of the backbone to remove it.
Using a paring knife, make a 1/2"cut from the tip of the breast bone down on either side, which will make it easier to flatten.
Turn the chicken over breast side up. Place your hands over the middle of the breast and press down hard to flatten.
Preheat the oven to 400 degrees. Place the olive oil, smoked paprika, garlic powder, salt and pepper in a small bowl and stir to combine.
Place the chicken on a large rimmed baking sheet and rub the olive oil mixture evenly over the chicken.
Bake for one hour, until golden brown and a thermometer inserted into the thickest part of the thigh registers 175 degrees or the breast registers 160-165. Cover the chicken loosely with foil and allow to rest for at least15 minutes.
How to carve spatchcock chicken: (1) Cut through the joints between the thighs and breasts to remove the thigh/leg portion; (2) cut through the joints between the thigh and drumstick to separate; (3) cut through the joints between the wings and breast to remove the wings; (4) cut down the middle of the breasts and use a sharp paring knife to cut the along the breast bone on both sides to remove the breasts.
Notes
Nutrition information will vary depending on the cut of chicken that's eaten.
Pro tip: Reserve the backbone and carcass for chicken stock!
A chicken that weighs between 4 – 4.5 pounds will cook in about one hour in a 400 degree oven. For smaller chickens, begin checking for doneness after 45 minutes.
Spatchcock chicken may be stored in the refrigerator for 3-5 days.