Paprika-Rubbed Spatchcocked Chicken with Roast Peppers and Romesco Sauce

Serves 4-6

This distinctly Spanish-influenced meal offers a triple hit of red pepper: the romesco sauce, the roast sweet peppers and, of course, the paprika. It’s a lip-smacking spread. Just add some simple sweet greens alongside: asparagus, peas, fine or runner beans, or salad leaves.

This recipe is taken from our friend Ed Smith’s newest cookbook Peckish, An Inspirational Collection of Winning Chicken Dinners. The book is packed full with not only 80 deliciously chicken-y recipes, but also detailed guidance on how to make the absolute most out of your chicken. Smith advocates for buying the whole chicken, teaching you to portion them yourself and use the different parts for a variety of wonderful meals.

Peckish: Published by Quadrille in 2026, part of the Penguin Random House group.

Text © Ed Smith 2026

Image © Sam A Harris 2026

1. Pat dry and spatchcock the chicken.
2. Using a pestle and mortar, grind together the cumin and coriander seeds with a generous pinch of salt. Combine with the garlic powder, paprika, oregano and 3 tablespoons of the oil to make a loose paste.
3. Use one or two fingers to separate the skin from the breast and leg meat, beginning at the neck/wishbone end. Push and slide about 1 tablespoon of the spice paste between skin and flesh, reaching all the crevices you can. use your hands to rub the remainder all over the bird. If you have time to let this marinate, refrigerate for 2-24 hours. Remove from the fridge 1-2 hours before cooking.
4. Heat the oven to 230°C/210°C fan/450°F.
5. Arrange the peppers and garlic over the base of a medium-large roasting tin in which they can all fit in one layer (and which will also contain the whole bird). Drizzle with 1 tablespoon of olive oil and toss until lightly glossed. Lay the chicken on top, skin side up. Roast high in the oven with 6-10cm clearance (it will rise as it cooks) for 40 minutes (if 1.5-1.65kg/3lb 5oz-3lg 10oz) or 45 minutes (if 1.7-2kg/3lb 12oz-4lb 8oz).
6. At the same time, spread the potatoes and lemon slices over a low-sided roasting tin, ideally in one layer. Drizzle the oil all over and mix well. Place in the oven at the same time as the chicken, one shelf below. Shuffle them when you remove the chicken to rest it, removing them from the oven once they are golden all over (approximately 1 hour in total). Season generously with salt and a pinch or two of paprika.
7. Pierce the thickest part of the chicken breast and the thigh joint to check the juices run clear (if you have a temperature probe, the breast meat should be 66°C/151°F (this will rise further when resting), and the legs more than 80°C/175°F). Cook for 5 minutes more, if needed, or remove the bird and let it rest for 15 minutes.
8. While the chicken is resting, put half of the garlic (popped from their skins) plus 3 roasted red pepper halves into a food processor (if the rest of them could take more time in the oven, return them; otherwise leave in the warm tin). Add the almonds, vinegar, 2 tablespoons of olive oil and the sugar, and whizz to a coarsely textured purée. Check for seasoning and add a little salt, if needed, or perhaps a drop of vinegar.
9. Carve the chicken and arrange onto a platter. Smoosh the remaining garlic into the red juices in the tin (discarding any papery skins) and pour this over the top of the chicken (with any excess in a jug). Serve them with the potatoes, the remaining roast peppers, the romesco sauce and something bright and green (fine beans, peas, a peppery salad).

1 medium-large chicken

1 tsp cumin seeds

1 tsp coriander seeds

1/2 tsp garlic powder

1 tbsp sweet paprika

2 tsp dried oregano

6 tbsp extra virgin olive oil

6 red romano peppers

1 bulb garlic, cloves separated and squashed but unpeeled

40g skin-on almonds

1/2 tsp sherry vinegar, or to taste

1/s tsp caster sugar

Flaky sea salt, to taste

For the potatoes

1.2kg waxy potatoes, peeled and cut into 1-2cm dice

1 lemon, halved lengthways and thinly sliced

2 tbsp neutral cooking oil

Sweet paprika, to taste

Flaky sea salt, to tase