Rosemary Orange Spatchcock Chicken

Rosemary Orange Spatchcock Chicken is a delightful dish that combines the fresh flavors of rosemary and orange, making every bite a burst of taste. This recipe is perfect for a cozy family dinner or a gathering with friends. It’s simple yet impressive, ensuring that anyone can enjoy delicious homemade chicken without spending all day in the kitchen.

How to Make Rosemary Orange Spatchcock Chicken

Ingredients

• 2 oranges, zest and juice
• 2 tbsp (28 g) unsalted butter, softened
• 1¼ tsp (8 g) kosher salt, divided
• 3½ lb (1.6 kg) spatchcock chicken
• 7 rosemary sprigs, divided
• 1 tbsp (15 ml) extra-virgin olive oil
• 1 large yellow onion, peeled and cut into large chunks (or 2 shallots)
• ½ cup (120 ml) low-sodium chicken stock

Directions

1. Preheat your oven to 450°F (232°C).
2. Zest both oranges. Juice one orange to yield about ½ cup (120 ml) of juice and set the juice and orange wedges aside.
3. Mix the orange zest and butter, then stir and set it aside.
4. Use 2 tablespoons (28 g) of the orange zest butter and 1 teaspoon of salt to coat the outside and underneath the skin of the chicken evenly.
5. While the chicken skin is pulled back, place 4 rosemary sprigs on top of the chicken meat (1 for each breast, and 1 for each leg and thigh). Pull the skin back over the rosemary.
6. In a large cast-iron skillet, add olive oil and onion. Warm over medium-high heat and cook the onion for 3 minutes until slightly softened.
7. Push the onion to the edge of the skillet and place the chicken in, breast side down. Cook for 2½ minutes, then flip the chicken.
8. Add the orange slices and the remaining 3 sprigs of rosemary to the skillet. Cook for another 2½ minutes.
9. Transfer the skillet to the oven and roast for 30 minutes or until the chicken reaches an internal temperature of 160°F to 165°F (71°C to 74°C).
10. Remove the skillet from the oven, place the chicken on a cutting board, cover with foil, and let it rest for 10 minutes.
11. Return the skillet to the cooktop and warm over medium-high heat. Add chicken stock, orange juice, and ¼ teaspoon of salt, bringing it to a boil. Stir occasionally for 2 to 3 minutes.
12. Remove from heat. Slice the chicken and serve it with the pan sauce.

How to Serve Rosemary Orange Spatchcock Chicken

This chicken dish is best served warm, accompanied by sides like roasted vegetables or a fresh salad. The orange and rosemary flavors pair beautifully with starches like potatoes or rice, which soak up the delicious pan sauce.

How to Store Rosemary Orange Spatchcock Chicken

Leftovers should be stored in an airtight container in the refrigerator. They will be good for up to 3 days. When reheating, try warming it in the oven to maintain the chicken’s crispy skin.

Tips to Make Rosemary Orange Spatchcock Chicken

• Make sure the chicken is completely thawed before preparing to ensure even cooking.
• Feel free to adjust the amount of rosemary based on your taste preferences.
• For added flavor, marinate the chicken overnight with the butter and orange zest mixture.

Variations

You can swap the rosemary for other herbs like thyme or sage for a different flavor profile. Additionally, try adding sliced garlic or other vegetables like carrots and potatoes into the skillet for more depth and nutrients.

FAQs

What does “spatchcock” mean?
Spatchcock refers to a method of preparing chicken where the backbone is removed, allowing the chicken to lie flat. This helps it cook more evenly and quickly.

Can I use different citrus fruits?
Yes! Besides oranges, lemons, or limes can also add a refreshing taste to the chicken.

How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 160°F to 165°F (71°C to 74°C) at the thickest part of the meat. A meat thermometer is the best way to check this.

Rosemary Orange Spatchcock Chicken

A flavorful whole chicken, spatchcocked and roasted with aromatic rosemary and bright orange, creating a juicy and tender meal perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 people

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 3-4 lb whole chicken spatchcocked

Marinade/Seasoning

• 3 sprigs fresh rosemary finely chopped
• 1 orange zest and juice
• 4 cloves garlic minced
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

Equipment

• baking sheet
• wire rack
• large bowl
• knife
• cutting board
• meat thermometer

Method

 

Preparation

1. Preheat oven to 425°F (220°C). Spatchcock the chicken by removing the backbone and flattening it.
2. In a bowl, combine chopped rosemary, orange zest and juice, minced garlic, olive oil, salt, and pepper.
3. Rub the rosemary-orange mixture all over the chicken, ensuring it's evenly coated under and over the skin.

Roasting

1. Place the seasoned chicken on a wire rack set over a baking sheet.
2. Roast for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
3. Let the chicken rest for 10 minutes before carving and serving.

Notes

For extra crispy skin, pat the chicken very dry before applying the seasoning. You can also add some orange slices to the baking sheet for added flavor and aroma.