Orange-Rosemary Spatchcocked Chicken
- 1 3- to 5- pound(s) chicken (larger chickens might need additonal cooking time)
- Kosher salt and ground black pepper
- 1 to 2 medium oranges, quartered
- 2 to 4 large sprig(s) fresh rosemary
- 1. Heat the oven to 400 degrees.
- 2. Place the chicken on the cutting board with the breast down. Use kitchen shears to carefully cut from the neck hole down the length of the backbone and out the rump. This will require a little effort, but the shears should cut through the bones without difficulty.
- 3. Spread open the chicken, exposing the cavity. Sprinkle the inside with salt and pepper. Overturn the chicken and place it cavity side down in a roasting pan just a bit larger than the chicken. Gently press the chicken to flatten. Season over and under the skin with salt and pepper.
- 4. Tuck orange quarters into the neck and rump of the chicken, as well as around the legs. Cover tightly with foil and roast for 30 minutes. Uncover and roast for another 30 minutes, or until the thickest part of the meat reads 165 degrees.
- 5. Serve the meat accompanied by the roasted orange wedges, which can be eaten as is or squeezed over the meat.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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