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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Prepare the chicken by removing any remaining feathers and patting it dry with paper towels.
Cut the chicken along the breastbone, open it up, and flatten it by pressing down on the breastbone until the bird is as flat as possible.
Peel and finely chop the garlic.
Mix the vegetable oil, salt, paprika, black pepper, and garlic together.
Rub the chicken with the mixture on both sides and leave to marinate for 30 minutes.
Preheat the oven to 190°C (374°F).
Place the chicken skin-side up on a rack with a baking sheet underneath to catch the fat and juices. Alternatively, place the chicken on a baking sheet lined with parchment paper.
Bake for 45–60 minutes until the skin is golden and the meat is fully cooked.
For a crispier skin, turn on the grill for the last 3–5 minutes, watching the chicken closely.
Remove the cooked chicken from the oven and let it rest for 5 minutes before serving.
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Check for doneness with a kitchen thermometer — the temperature inside the thickest part of the meat should reach 74°C (165°F).
Serve hot with fresh vegetables, greens, or your favorite sauce.
How do I ensure the chicken is fully cooked?
Use a kitchen thermometer to check that the temperature inside the thickest part of the meat reaches 74°C (165°F).
Can I use a different oil?
Yes, you can substitute vegetable oil with olive oil or any other neutral oil.
What if I don't have a rack for baking?
You can place the chicken directly on a baking sheet lined with parchment paper.
How can I make the skin crispier?
Turn on the grill for the last 3–5 minutes of baking, watching the chicken closely.
What should I serve with chicken tabaka?
Serve it hot with fresh vegetables, greens, or your favorite sauce.
