Updated: Aug 6, 2020
1 whole chicken
2 cups zucchini, chopped
1 cup white onions, chopped
1/4 cup garlic cloves, whole
1 cup yellow peppers, chopped
1 bad of whole radishes, whole
1 /2 cup olive oil
2 tablespoons red wine vinegar or apple cider vinegar
5 tablespoons lime juice, freshly squeezed
8 garlic cloves, minced or crushed
4 teaspoons smoked paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon thyme
1 teaspoon crushed black pepper
1 1/2 teaspoons sea salt
In a medium size bowl add all of your marinade ingredients and mix well, cover with a tight lid and refrigerate for an hour or two.
Your going to start by butterflying your chicken, they call it "spatchcocked". Its a whole chicken with its backbone removed. It's very easy to do. Your going to place your chicken breast side down with the neck of the chicken facing you on hard work surface. Using kitchen shears cut along the length of the backbone on both sides and remove. Turn the chicken over, breast side up. Open it up and flatten the chicken as much as you can with your hands and set aside.
Marinade the chicken with 1/4 of the marinade mixture for about 1 to 2 hours or overnight if you wanted to.
Preheat the oven to 425 degrees.
Line a large sheet pan with tin foil.
Toss the zucchini, onions, garlic cloves, yellow peppers & radishes with 1/4 cup of the marinade, make sure all the veggies are coated well. If you need to add a little more marinade you have plenty. Transfer to the sheet pan, make sure everything is laid our evenly on the sheet pan.
Place the chicken over the veggie mix skin side down and baste with more of the marinade, make sure you leave enough marinade for the other side.
Bake for 20 minutes, flip over the chicken and add the rest of the marinade.
Bake for another 20 minutes or until the chicken is cooked through.
Let the chicken rest for 10/15 minutes before serving.