- 1 whole chicken
- 1 orange
- 1 sweet onion
- Handful fresh chives
- 1/ 4 cup melted butter
- 1 tablespoons salt
- 1 teaspoons black pepper
- 1 teaspoons onion powder
- 1 minced garlic cloves
Pre-heat the oven 400.
In a large skillet or roasting pan, place chicken (dried and giblets taken out) breast side down.
Taking sharp shears (cooking scissors), cut down along each side of the bird's spine to remove it.
This allows you to place the bird flat, now breast side up, and spread out and open giving it a quicker roasting time and more crispy skin.
Tuck a few thin slices of onion underneath the bird.
Separate the top section of skin from the meat (just using fingers to pull it open) and stuff a few sections of the orange peel and handful of fresh chives under the skin.
Mix all the spices and minced garlic with the melted butter or olive oil and brush/pour over the top of the bird completely coating it.
Place remaining onion wedges/slices, orange slices, and chopped chives around the bird to cook with it.
Bake at 400 for about 30 minutes to let the skin crisp up.
Drop heat to 375 for about an hour more or until a meat or instant read thermometer reads 165°F (place thermometer into the thickest part of the thigh but not touching bone for accurate temp).
Let it rest for about 10 minutes before carving it up. Enjoy!!