Roasted Maple and Orange Spatchcock Chicken with Root Vegetables

Ingredients

• 4 tablespoons Salted butter softened
• 1 tablespoon Fresh rosemary chopped
• Zest of 1 large orange
• 4 lb pound Chicken, whole
• 1 teaspoon Kosher Salt
• 1/2 Ground black pepper
• 2 pounds Carrots trimmed and cut into 1-inch pieces
• 1 tablespoon Olive oil
• 1 tablespoon Maple Syrup
• Salt and ground black pepper to taste
• 1/4 cup Orange marmalade
• 2 tbs Maple Syrup
• 1/2 tsp Worcestershire sauce
• 1/2 tsp Chili powder
• 1 tsp Red pepper flakes
• 2 tsp Apple cider vinegar