Who else is taking advantage of all the winter citrus? This spatchcocked chicken (don't be intimidated by spatchcocking, it's one of our favorite methods!) is roasted alongside Sunkist® Cara Cara Oranges and Minneola Tangelos to create a vibrant and zesty sheet pan meal. These oranges are tangy, rich in Vitamin C, and a great addition of sweetness to an otherwise savory recipe. Click HERE to find Sunkist® products at a store near you!
Recipe and Headnote Rachel Dolfi
- 1 3-pound whole chicken
- 3 tablespoons olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 Sunkist® Cara Cara Oranges, peeled and sliced into 1/4" wheels
- 2 Sunkist® Minneola Tangelos, peeled and sliced into 1/4" wheels
- 10 shallots, peeled and halved
- 12 cloves of garlic, smashed and peeled
First, spatchcock the chicken. Using a pair of poultry shears or sharp kitchen scissors, cut along each side of the chicken’s backbone, removing the spine completely. Then, flip the chicken over, pulling the legs out so they rest flat against the cutting board. Position your hands on the middle of the breast bone and press down firmly until you hear an audible crack and the breasts lay flat on the cutting board. Save the spine for chicken stock or discard.
Preheat the oven to 400°F and line a baking sheet with aluminum foil.
To the baking sheet, add 1 tablespoon of olive oil and rub all around the baking sheet. Add the Sunkist® Cara Cara Oranges and Sunkist® Minneola Tangelos wheels, shallots, and garlic cloves to the bottom of the oiled sheet tray. Season lightly with salt and pepper. Add the chicken to the baking sheet and coat both sides in olive oil, salt, and pepper. Allow the chicken to sit in the seasonings for about 30 minutes before roasting.
Roast the chicken for 45-50 minutes, or until golden brown and the internal temperature reaches 165°F.
Transfer the chicken from the baking sheet to a clean cutting board and allow to rest for 10 minutes. While the chicken rests, return the baking sheet to the oven and continue to bake until the citrus is lightly browned. Remove from the oven and set aside.
For serving, carve the chicken and serve with caramelized citrus, softened shallots, and garlic.