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Rosemary Orange Spatchcock Chicken served with fresh herbs and citrus glaze

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.