This Roasted Red Pepper Chicken recipe is an easy and delicious way to enjoy a whole chicken that's juicy, tender, and full of flavor. The recipe features a spatchcocked chicken, which means the backbone has been removed and the chicken has been flattened. This technique helps the chicken cook more evenly and quickly, resulting in a juicy and evenly cooked chicken.

The chicken is coated with a flavorful mix of olive oil, roasted red pepper, smoked paprika, oregano, basil, garlic, and apple cider vinegar. This mixture is made by blending the ingredients together in a food processor or blender until smooth. The resulting marinade is both tangy and savory, with a touch of smoky heat from the smoked paprika.

Once the chicken is coated in the red pepper mixture, it's roasted in the oven until it's golden brown and crispy on the outside, and juicy and tender on the inside. The recipe calls for covering the chicken with foil for the first 40 minutes of cooking, which helps to keep it moist and tender. After 40 minutes, the foil is removed and the chicken is roasted for an additional 15 minutes to achieve a crispy skin.

This Roasted Red Pepper Chicken is a versatile recipe that can be served with a variety of sides, such as roasted vegetables, mashed cauliflower, or a simple salad. It's a perfect dish for a family dinner or a special occasion, and it's easy to make even if you're not an experienced cook. Overall, this recipe is a great way to enjoy a delicious and flavorful roasted chicken without a lot of fuss.