Blood Orange Citrus Roasted Spatchcocked Chicken
With crispy skin on the outside and juicy tender meat on the inside, this citrus roasted chicken recipe is a year round must try!
PREP:
15
MINS
HOURS
COOK:
80
MINS
HOURS
TOTAL:
95
Ingredients
Servings: 6
- 4 lbs. Whole Chicken
- 2 Blood Oranges
- 2 large Shallots, thinly sliced
- 1 Fennel, thinly sliced
- 1/3 cup Granulated Cane Sugar
- 1/4 cup Olive Oil
- 1 tbsp. Dijon Mustard
- 1 tbsp. Fresh Rosemary, chopped
- 1 tbsp. Dried Italian Herb Seasoning
Instructions
- Preheat oven to 430F.
- To spatchcock the chicken: Use sharp kitchen scissors to cut on the sides of the chicken's spine (on it's backside). Cut to remove the spine completely. Remove any intestines, if needed (usually it's already done). Flip the chicken oven and press firmly down so you hear it crack. Flatten the chicken as much as possible.
- In a large bowl, combine the zest of 1 blood orange, juice of 1 blood orange, sugar, dijon, chopped rosemary, and dried herbs. Season generously with salt and black pepper. Mix well.
- In a large baking dish, alternate between the remains blood orange (thinly sliced), sliced fennel, and sliced shallots. Add the spatchcocked chicken on top.
- Rub the citrus marinade evenly over the chicken. You can prep this the might before or continue to the next step for baking instructions.
- Bake for 1 hour 20 minutes, until when poked with a fork the juices are flowing clear.
- TIP: Keep an eye on it every 20 minutes, covering the edges with foil as needed to prevent from burning.
Like the recipe? Leave a comment!