Description
This Roasted Spatchcock Chicken is golden, juicy, and bursting with citrus and herb flavor. Flattened for faster, even cooking, it’s the ultimate holiday or family dinner centerpiece with crispy skin and tender meat.
Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 1 cup fresh orange juice
- 6 garlic cloves, minced
- 1 onion, quartered
- 4 tablespoons butter, softened
- 1/2 cup olive oil
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 teaspoons freshly crushed black pepper
- 2 tablespoons kosher salt
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with foil or parchment paper.
- In a bowl, whisk together orange juice, olive oil, softened butter, garlic, crushed black pepper, and kosher salt.
- Place chicken breast side down on a cutting board and remove the backbone using kitchen shears. Flip the chicken and press down firmly to flatten.
- Pat the chicken dry with paper towels. Rub the orange-butter mixture all over, including under the skin.
- Arrange onion quarters and herb sprigs around the chicken on the baking sheet.
- Roast for 40–50 minutes, basting halfway through, until skin is golden brown and internal temperature reaches 165°F.
- Remove from oven and let rest for 10–15 minutes before carving.
- Serve with roasted onions, herbs, and a drizzle of pan juices.
Notes
- Pat chicken dry before seasoning for crispier skin.
- Use a roasting rack to promote even cooking.
- Let the chicken rest after roasting to retain juices.
- Marinate for several hours or overnight for deeper flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 3g
- Sodium: 1200mg
- Fat: 42g
- Saturated Fat: 11g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 140mg