Orange Onion and Chive Spatchcock Chicken

"Using the spatchcock or butterflied method, this roasted chicken comes together and cooks faster and easier than ever!"
-- @cradlekitchen

Recipe Intro From cradlekitchen

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  • Recipe Card
Prep time 15mins
Cook time 1hr 30mins
Serves or Makes: 1 whole roasted chicken

Recipe Card


  • 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


  • Step 1

    Pre-heat the oven 400.

  • Step 2

    In a large skillet or roasting pan, place chicken (dried and giblets taken out) breast side down.

  • Step 3

    Taking sharp shears (cooking scissors), cut down along each side of the bird's spine to remove it.

  • Step 4

    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.

  • Step 5

    Tuck a few thin slices of onion underneath the bird.

  • Step 6

    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.

  • Step 7

    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.

  • Step 8

    Place remaining onion wedges/slices, orange slices, and chopped chives around the bird to cook with it.

  • Step 9

    Bake at 400 for about 30 minutes to let the skin crisp up.

  • Step 10

    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).

  • Step 11

    Let it rest for about 10 minutes before carving it up. Enjoy!!

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