Spatchcocked Smoked Paprika Chicken and Baby Potatoes

If you've ever roasted a chicken from the grocery store and then roasted one you raised on your own farm, you already know: they are not the same bird. Pasture-raised chickens, especially slower-growing breeds like Rainbow Rangers that we grow, develop real muscle, richer flavor, and deeper color. They also cook differently and sometimes people get nervous when the joints look pink even when the chicken is fully cooked.

Today, I’m sharing the recipe I use whenever I want a beautifully seasoned, crispy-skinned chicken that cooks evenly and stays juicy. It’s a one-pan dinner that roasts your chicken and baby potatoes together.

A friend on Instagram said that she thought the potatoes were eggs and was very confused. 😂 Be sure to use baby potatoes and NOT eggs. 

Why Spatchcocking Works So Well for Farm Birds

Spatchcocking simply means removing the backbone and flattening the chicken. This helps:

• It cooks the bird more evenly, especially at the thigh and wing joints.
• The skin turns out crisp and golden.
• The breasts stay juicy while the thighs reach their ideal temperature.
• The potatoes tucked underneath soak up all the seasoned drippings.

This method is especially helpful for pasture-raised chickens, which tend to have firmer muscles and richer marrow than Cornish Cross supermarket birds.

What About Pink Near the Bone?

If you're using a Rainbow Ranger, Freedom Ranger, or any pasture-raised chicken that actually lived a life and used its muscles, you may still see some pink or purple near the bone. This comes from:

• Myoglobin in well-used muscles
• Bone marrow pigment in older birds
• Denser bone structure compared to store birds

As long as your temperatures are correct, your chicken is perfectly cooked and safe.

Supermarket expectations don’t always match real-farm realities, and that’s okay. But this method goes a long way toward achieving the fully “non-pink” look that some guests prefer.

Serving Suggestions

• Spoon those paprika-rich pan drippings over the carved chicken.
• Serve with lemon wedges for brightness.
• The potatoes underneath are buttery, smoky, and absolutely magical.

If you make this recipe, let us know! We love seeing your farm-kitchen creations.

Recipe

Use a 3.5 qt braiser or roasting pan.

Ingredients

• 1 whole chicken, spatchcocked (3–4.5 lbs ideal)
• 1–1½ lbs baby potatoes (halved if large)
• 2–3 tbsp olive oil
• Spice rub:
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt (more if chicken is >4 lbs)
  • ½ tsp black pepper
  • ½ tsp dried thyme or rosemary
  • ½ tsp cumin
• 4–6 garlic cloves, crushed
• 1 lemon (half for pan, half for serving)
• ½ cup chicken broth or white wine (just enough to keep things moist). I used dry vermouth, and it was delicious!

Instructions

1. Preheat oven to 425°F.  Chicken can take the heat. This gives you crisp skin.
2. Prep the spice rub. In a small bowl, mix spices and 2 Tbsp olive oil to form a paste.
3. Spatchcock the chicken (if you haven’t yet). Cut out the backbone with kitchen shears, flip it breast side up, then press firmly on the breastbone to flatten.
4. Coat the chicken. Rub the spice paste all over, including under the skin of the breasts.
5. Build the pan. In the braiser, add baby potatoes, garlic cloves, and lemon halves. Drizzle with 1 Tbsp olive oil. Sprinkle with a little extra smoked paprika and salt. Nestle everything into a single layer
6. Add liquid. Pour ½ cup broth/wine into the pan. Not over the chicken, just around the edges.
7. Place the chicken on top of the potatoes. Skin side up. Press down so it lies flat.
8. Roast uncovered for 45–60 minutes. Chicken is done at 160–165°F in breast, 175–180°F in thigh.
   Potatoes will be soft, buttery, and flavored by the drippings.
   If skin isn’t deep-golden, broil 2–3 minutes.

Enjoy!