"Using the spatchcock or butterflied method, this roasted chicken comes together and cooks faster and easier than ever!"
Orange Onion and Chive Spatchcock Chicken
5
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Prep time: 15mins
Cook time: 1hr 30mins
Serves or Makes: 1 whole roasted chicken
Recipe Card
ingredients
- 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
Method
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!!