Orange- and Herb-Roasted Spatchcock Chicken
Remove the backbone from your chicken before quick-roasting over an aromatic base of oranges, onions, and thyme.
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Cooking tools:
- Instant-read thermometer
- Microplane
- Pastry brush
- Chef's knife
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Serving platter
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Paper towel
Ingredients
- 3 Tbsp. packed light brown sugar
- 1 tsp. finely grated orange zest
- 2 Tbsp. coarsely chopped fresh sage, plus more for garnish
- 2 Tbsp. fresh thyme leaves
- 1 Tbsp. coarsely chopped fresh rosemary
- 1 garlic clove, minced (1 tsp.)
- 1 tsp. freshly ground black pepper
- 1 Tbsp. kosher salt
- 1⁄4 cup extra-virgin olive oil
- 1½ tsp. Worcestershire sauce
- 1 Tbsp. sherry vinegar
- 6–8 sprigs of fresh thyme
- One 3–3¼-lb. chicken, spatchcocked* and pat dry
- 3 medium oranges (1 lb.), thinly sliced
- 1 medium yellow onion (9 oz.), halved and sliced ¼-in. thick
- 2 Tbsp. melted unsalted butter
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