Orange- and Herb-Roasted Spatchcock Chicken | Saveur

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