Rosemary Orange Spatchcock Chicken

Why Make This Recipe

Rosemary Orange Spatchcock Chicken is a delightful dish that combines the bright flavors of oranges with the earthy aroma of rosemary. This recipe is easy to follow and brings a wonderful freshness to your dining experience. The spatchcock method allows for quicker cooking and a beautifully crispy skin, making it a perfect centerpiece for family gatherings or special occasions.

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 and juice one, yielding about ½ cup (120 ml) of juice. Slice the other orange into wedges and set these aside.
3. Combine the orange zest with the softened butter and stir. Set this mixture aside.
4. Take 2 tablespoons (28 g) of the orange zest butter and 1 teaspoon of salt, and coat the outside and underneath the skin of the chicken evenly.
5. While the skin is pulled back, place 4 sprigs of rosemary on top of the chicken meat. Cover the rosemary with the chicken skin.
6. In a large cast-iron skillet, add the olive oil and onion. Warm over medium-high heat and cook the onion for about 3 minutes until slightly soft.
7. Push the onions to the edge of the skillet and add the chicken, breast-side down. Cook for 2½ minutes, then flip the chicken.
8. Add the orange wedges and the remaining 3 sprigs of rosemary to the skillet. Cook for another 2½ minutes.
9. Transfer the skillet to the oven. Roast for around 30 minutes or until the chicken’s internal temperature reaches 160°F to 165°F (71°C to 74°C).
10. Take the skillet out of the oven, move the chicken to 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 the chicken stock, orange juice, and ¼ teaspoon of salt. Bring to a boil and let it boil for 2 to 3 minutes, stirring occasionally.
12. Remove from heat, slice the chicken, and serve with the pan sauce.

How to Serve Rosemary Orange Spatchcock Chicken

Serve your Rosemary Orange Spatchcock Chicken warm, drizzled with the pan sauce. Pair it with side dishes like roasted vegetables, mashed potatoes, or a crisp salad for a complete meal. This dish impresses with its beautiful presentation and vibrant flavors.

How to Store Rosemary Orange Spatchcock Chicken

Store any leftover chicken in an airtight container in the refrigerator. It should stay fresh for about 3 to 4 days. For longer storage, you can freeze the chicken. Just make sure to remove any sauce and wrap it tightly before placing it in the freezer. It can last up to 3 months when frozen.

Tips to Make Rosemary Orange Spatchcock Chicken

• Ensure that you pat the chicken dry with paper towels before seasoning it. This helps to achieve a crispy skin.
• If you prefer, you can substitute thyme or sage for rosemary for a different flavor profile.
• Always check that the chicken is cooked thoroughly with a meat thermometer for safety.

Variation

You can easily adapt this recipe by adding different citrus fruits like lemon or grapefruit for a unique twist. Additionally, you can include garlic cloves with the onion for added flavor.

FAQs

1. What does “spatchcock” mean?

Spatchcock is a cooking technique where the chicken is butterflied by removing the backbone. This allows the chicken to cook more evenly and quickly.

2. Can I cook this dish on the grill?

Yes! You can grill the spatchcock chicken instead of roasting it in the oven. Just make sure to maintain a consistent temperature and monitor it closely.

3. How do I tell when the chicken is done?

The best way to check for doneness is by using a meat thermometer. The internal temperature should reach 160°F to 165°F (71°C to 74°C) at the thickest part of the chicken.

Rosemary Orange Spatchcock Chicken

A delightful dish combining the bright flavors of oranges with the earthy aroma of rosemary, perfect for family gatherings or special occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Marinade and Chicken

• 2 oranges oranges, zest and juice Zest both oranges and juice one
• 2 tbsp unsalted butter, softened
• 1¼ tsp kosher salt, divided
• 3½ lb spatchcock chicken
• 7 sprigs rosemary, divided Use 4 sprigs inside the chicken and 3 for the skillet
• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, peeled and cut into large chunks Alternatively, you can use 2 shallots
• ½ cup low-sodium chicken stock

Method

 

Preparation

1. Preheat your oven to 450°F (232°C).
2. Zest both oranges and juice one, yielding about ½ cup (120 ml) of juice. Slice the other orange into wedges and set these aside.
3. Combine the orange zest with the softened butter and stir. Set this mixture aside.
4. Take 2 tablespoons (28 g) of the orange zest butter and 1 teaspoon of salt, and coat the outside and underneath the skin of the chicken evenly.
5. While the skin is pulled back, place 4 sprigs of rosemary on top of the chicken meat. Cover the rosemary with the chicken skin.

Cooking

1. In a large cast-iron skillet, add the olive oil and onion. Warm over medium-high heat and cook the onion for about 3 minutes until slightly soft.
2. Push the onions to the edge of the skillet and add the chicken, breast-side down. Cook for 2½ minutes, then flip the chicken.
3. Add the orange wedges and the remaining 3 sprigs of rosemary to the skillet. Cook for another 2½ minutes.
4. Transfer the skillet to the oven. Roast for around 30 minutes or until the chicken's internal temperature reaches 160°F to 165°F (71°C to 74°C).
5. Take the skillet out of the oven, move the chicken to a cutting board, cover with foil, and let it rest for 10 minutes.

Sauce Preparation

1. Return the skillet to the cooktop and warm over medium-high heat. Add the chicken stock, orange juice, and ¼ teaspoon of salt.
2. Bring to a boil and let it boil for 2 to 3 minutes, stirring occasionally.
3. Remove from heat, slice the chicken, and serve with the pan sauce.

Notes

Ensure to pat the chicken dry with paper towels before seasoning to achieve a crispy skin. Substitute thyme or sage for rosemary for a different flavor profile. Always check that the chicken is cooked thoroughly with a meat thermometer.