Portuguese-style seared chicken

INGREDIENTS 

- 1 whole chicken (about 3-4 pounds), spatchcocked

- 3 tablespoons olive oil

- 4 cloves garlic, minced

- 1 tablespoon paprika

- 1 teaspoon smoked paprika (optional)

- 2 teaspoons dried oregano

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1 lemon (zested and juiced)

- 2 tablespoons fresh parsley, chopped (for garnish)

- Optional: Piri Piri sauce for extra heat

INSTRUCTIONS 

1. **Prepare the Chicken**:

   - Preheat your oven to 425°F (220°C).

   - Spatchcock the chicken by removing the backbone with kitchen shears or a sharp knife. Flatten the chicken by pressing down on the breastbone until it cracks and the chicken lies flat.

2. **Marinate the Chicken**:

   - In a small bowl, combine the olive oil, minced garlic, paprika, smoked paprika, oregano, cumin, coriander, salt, black pepper, lemon zest, and lemon juice.

   - Rub this mixture all over the chicken, making sure to get it under the skin and inside any crevices.

   - Let the chicken marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours for more flavor.

3. **Sear the Chicken**:

   - Heat a large oven-safe skillet or cast-iron pan over medium-high heat.

   - Once the pan is hot, place the chicken breast-side down and sear for 4-5 minutes until the skin is golden brown and crispy.

4. **Roast the Chicken**:

   - Flip the chicken breast-side up and transfer the skillet to the preheated oven.

   - Roast the chicken for 35-45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

   - If using Piri Piri sauce, brush it onto the chicken during the last 10 minutes of roasting.

5. **Rest and Serve**:

   - Remove the chicken from the oven and let it rest for 10 minutes before carving.

   - Garnish with fresh parsley and serve with lemon wedges on the side.

Enjoy your Portuguese-style seared spatchcock chicken with your favorite sides, such as roasted potatoes, a fresh salad, or sautéed vegetables.

BAKING HACKS 

1. **Dry Brine for Extra Flavor**:

   - Before marinating, dry brine the chicken by sprinkling it with salt and letting it sit uncovered in the refrigerator for a few hours or overnight. This helps the skin get extra crispy and the meat more flavorful.

2. **Room Temperature Chicken**:

   - Let the chicken sit at room temperature for about 30 minutes before cooking. This ensures more even cooking and helps achieve a crispy skin.

3. **Use a Meat Thermometer**:

   - For precise cooking, use a meat thermometer to check the internal temperature. Insert it into the thickest part of the thigh without touching the bone. The chicken is done when it reaches 165°F (74°C).

4. **Preheat the Pan**:

   - Preheat the skillet in the oven while it's heating up. This ensures the chicken starts searing immediately when placed in the pan, resulting in a crispier skin.

5. **Weighted Sear**:

   - For an even better sear, use another heavy pan or a brick wrapped in foil to press down on the chicken during the initial searing phase. This helps achieve a more uniform and crispier skin.

6. **Baste with Marinade**:

   - While roasting, occasionally baste the chicken with the pan juices or reserved marinade (ensure the marinade is cooked if it came in contact with raw chicken) to keep it moist and flavorful.

7. **Elevate the Chicken**:

   - Place the chicken on a bed of sliced onions, garlic, and lemon slices in the skillet. This not only adds flavor but also prevents the chicken from sitting in its juices, helping it stay crispy.

8. **Crispy Finish**:

   - For extra crispy skin, turn on the broiler for the last 3-5 minutes of cooking. Keep a close eye on it to prevent burning.

9. **Resting Time**:

   - Allow the chicken to rest for at least 10-15 minutes after roasting. This helps the juices redistribute throughout the meat, making it more tender and flavorful.

10. **Use a Roasting Rack**:

    - If you don't have a skillet, use a roasting rack placed over a baking sheet. This allows the heat to circulate around the chicken, promoting even cooking and crisping the skin.

By incorporating these hacks, you'll ensure your Portuguese-style seared spatchcock chicken is juicy, flavorful, and has perfectly crispy skin.

NUTRITIONAL BREAKDOWN 

### Nutritional Information for One Serving (Approximate):

- **Calories**: Around 390 kcal

- **Total Fat**: Approximately 25g

  - **Saturated Fat**: Around 5g

- **Cholesterol**: Roughly 110mg

- **Sodium**: About 100mg

- **Total Carbohydrates**: Around 4g

  - **Dietary Fiber**: Approximately 2g

  - **Sugars**: Roughly 0.5g

- **Protein**: Around 34g

These values are approximate and can vary slightly based on the specific ingredients and portion sizes used.