IF & WHEN heat, sugar, fat and acid get together, it's a party. Smoked paprika, honey, butter, and If & When Preserved Meyer Lemon Paste make the marinade that make the bird.
1 whole spatchcock chicken (breastbone removed, bird secured in a flat position for quicker cooking + crispier skin)
2 TBS butter
2 TBS Bay Leaf Black Pepper Preserved Meyer Lemon Paste
1 TBS Honey
2 tsp smoked paprika
Melt the butter; combine with other ingredients to make the rub mixture.
Dry the chicken and coat with the rub.
Let stand in fridge minimum 30 minutes (or all day for a stronger flavor).
Preheat oven to 425 degrees.
Cook chicken for 45 minutes +/- 5 min if chicken starts cool (but not cold).
Serve with veggies roasted with If & When.