Rosemary Orange Spatchcock Chicken

Ingredients

For the Chicken and Marinade:

• 1 whole chicken (3.5-4.5 lbs / 1.5-2 kg)

• 2 large navel oranges

• 3-4 large sprigs of fresh rosemary, plus 1 tbsp finely chopped

• 4 cloves garlic, minced

• 3 tbsp olive oil

• 1 tbsp honey or maple syrup

• 1 tsp kosher salt (plus more for seasoning)

• 1 tsp black pepper (plus more for seasoning)

• Optional: 1 tsp smoked paprika or red pepper flakes for a hint of heat

For the Pan:

• 1 large yellow onion, sliced

• 2-3 additional rosemary sprigs

• 1 orange, sliced into rounds

Equipment

• Kitchen shears or strong scissors

• Rimmed baking sheet or large cast-iron skillet

• Parchment paper (optional, for easier cleanup)

• Small bowl for marinade

Instructions

Step 1: Spatchcock the Chicken

1. Place the chicken on a clean cutting board, breast-side down with the legs pointing towards you.

2. Using kitchen shears, cut along one side of the backbone. Start from the tail end and cut all the way up to the neck.

3. Repeat on the other side of the backbone to remove it completely. (You can save the backbone for making stock!)

4. Flip the chicken over. Place both hands on the breastbone and press down firmly until you hear a crack and the chicken flattens out.

Step 2: Make the Marinade

1. Zest one of the oranges into a small bowl. Then, juice both oranges—you should have about ¾ cup of juice.

2. To the bowl with the zest and juice, add the minced garlic, chopped rosemary, olive oil, honey, 1 tsp salt, 1 tsp pepper, and any optional spices (paprika/red pepper flakes). Whisk to combine.

Step 3: Marinate the Chicken

1. Pat the spatchcocked chicken completely dry with paper towels. This is crucial for getting crispy skin.

2. Place the chicken in a large baking dish or directly onto your prepared baking sheet.

3. Pour about 2/3 of the marinade all over the chicken, rubbing it under the skin (gently loosen the skin over the breasts and thighs with your fingers first), into the crevices, and all over the outside.

4. Reserve the remaining 1/3 of the marinade for basting.

5. Let it marinate at room temperature for 30 minutes while you preheat the oven. (For deeper flavor, you can marinate it in the refrigerator for up to 4 hours; just let it sit at room temp for 30 minutes before roasting).

Step 4: Prepare the Pan and Oven

1. Preheat your oven to 425°F (220°C).

2. Line your baking sheet with parchment paper if using. Scatter the sliced onion, extra rosemary sprigs, and orange rounds on the pan. This creates a flavorful “rack” for the chicken to sit on, preventing sticking and adding amazing flavor to the pan juices.

Step 5: Roast the Chicken

1. Place the marinated chicken on top of the bed of onions and oranges, skin-side up. Tuck the wingtips under the breasts to prevent burning.

2. Season the top of the chicken generously with more salt and pepper.

3. Roast in the preheated oven for 45-55 minutes. After about 30 minutes, baste the chicken with the reserved marinade and pan juices.

4. The chicken is done when the skin is deep golden brown and crispy, and the internal temperature in the thickest part of the thigh (without touching the bone) reads 165°F (74°C).

Step 6: Rest and Serve

1. This step is non-negotiable! Once out of the oven, transfer the chicken to a clean cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring a moist bird.

2. While the chicken rests, you can spoon any pan juices over the vegetables or strain them for a simple sauce.

3. Carve the chicken into pieces (legs, thighs, wings, and breasts) and serve on a platter with the roasted oranges and onions from the pan.