California Farm Spatchcock Chicken in Roasted Paprika Sauce

Name: California Farm Spatchcock Chicken in Roasted Paprika Sauce
Total time: 1200 s
Yield: 2 people, 4 dinners
Cuisine: American
Ingredients: 4 cups Andalouse marinade and sauce:; 4 sweet red peppers; 2 garlic bulbs; 2 shallots; 1 meyer lemon, juice only; 2 cups kewpie or other mayo; 2 Tbs tomato paste; Spray of olive oil; Flaked seasalt; Crushed pepper; 1 whole chicken, back bone removed, wings removed, breast bone flattened, called spatchcocked

Hobby Horseman @HobbyHorseman

California, United States

Quick, tender and juicy: Oven baked sweet red peppers with shallots and garlic, salt and pepper, made into a marinade sauce to roast a whole flattened chicken in forty minutes.
Flattening the chicken this special way is called spatchcocking.

The sauce is called Andalouse sauce.

Serve over stir fried egg basmati rice, or boiled new crop fingerling potatoes.

The sauce is called Andalouse sauce.

Serve over stir fried egg basmati rice, or boiled new crop fingerling potatoes.

Hobby Horseman @HobbyHorseman

California, United States

The sauce is called Andalouse sauce.

Serve over stir fried egg basmati rice, or boiled new crop fingerling potatoes.

The sauce is called Andalouse sauce.

Serve over stir fried egg basmati rice, or boiled new crop fingerling potatoes.

Saved

Ingredients

2 x 20 minutes

2 people, 4 dinners

4 cupsAndalouse marinade and sauce:
4sweet red peppers
2garlic bulbs
2shallots
1meyer lemon, juice only
2 cupskewpie or other mayo
2 Tbstomato paste
Spray of olive oil
Flaked seasalt
Crushed pepper
1whole chicken, back bone removed, wings removed, breast bone flattened, called spatchcocked
Equipment: oven, kitchen scissors, food processor, sauce pan, oven baking dish, brush, probe thermometer
Cost: chicken $5, andalouse sauce $2, other $1, dinner $2

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Steps

2 x 20 minutes

1

Make the sweet red paprika sauce, called Andalouse. Spray the sweet red peppers, shallots and garlic cloves with olive oil and roast 20 minutes in 450F degree preheated oven. Keep oven hot at 375F degrees for roasting the chicken.

California Farm Sauce Andalouse
2

Peel the outer pepperskin fleece, remove the seeds and stems. Peel the garlic cloves and shallots. In food processor, Purée peppers, shallots and garlic with pepper and salt and tomato paste. Add the mayo to the puree with lemon juice in the processor. Pulse till smooth. Fresh for a week in the fridge.

California Farm Made Kewpie Mayonnaise
3

To spatchcock a chicken: Remove the backbone of the whole chicken with kitchen scissors by cutting along the back bone through the ribs. Open the chicken. Slice the breastbone from inside to flatten the breasts, cut off the wings. Set backbone and wings aside for chicken broth.

California Farm Heated Fortified Bouillon
4

Coat the chicken thick with the Andalouse sauce, use one whole cup. Wipe chicken dry and spray thinly with olive oil on both sides, and then slather thickly and evenly with the andalouse sauce.
5

Place chicken in preheated 375F degree oven. Bake 20 minutes. Flip chicken. Rub chicken again with another cup of andalouse sauce and bake till done, another 10-20 minutes. Serve leftover andalouse sauce for dinner poured over chicken slices and potatoes.
6

Insert thermometer probe in thick part of thigh or breast, continue baking till interior temp is a safe 165 F degrees. Turn oven off, rest 15 minutes.
7

Slice roasted chicken in 1” thick slices covered with andalouse sauce. The slices will be very juicy. Serve leftover andalouse sauce with new fingerling potatoes. Enjoy.

California Farm Young Potatoes

Linked Recipes

California Farm Heated Fortified Bouillon

California Farm Made Kewpie Mayonnaise

California Farm Young Potatoes

California Farm Sauce Andalouse

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on September 15, 2025 21:09

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.