Ultimate Rosemary Orange Spatchcock Chicken Recipe

The scent of roasting citrus and fresh herbs filling the kitchen always signals a special meal is on the way. My family gathers quickly whenever this Rosemary Orange Spatchcock Chicken hits the oven.

Flattening the bird ensures the skin gets incredibly crisp while the meat stays tender and juicy. It creates a stunning centerpiece that tastes just as bright and fresh as it looks.

What Makes This Rosemary Orange Spatchcock Chicken So Special

The combination of sweet orange zest and earthy rosemary creates a flavor profile that feels fancy but requires very little effort. Spatchcocking cuts the cooking time significantly compared to a traditional roast.

You end up with a gorgeous golden crust and a simple pan sauce made right in the same skillet. It works perfectly for a festive gathering or just a nice Tuesday night dinner.

Everything cooks in one pan to keep the cleanup minimal and the flavors concentrated. The citrus butter bastes the meat as it roasts for guaranteed succulence every time.

If you enjoyed this savory main, try my Ultimate Chocolate Chip Snowball Cookies Recipe for a sweet finish, or bake a batch of the Savory Sprinkle Cookies Recipe for a fun snack. Both recipes offer that same homemade comfort that brings everyone to the table.

Everything You Need for Perfect Rosemary Orange Spatchcock Chicken

Here’s what you’ll need to get started:

• Whole Chicken: A standard bird around three to four pounds works best for this skillet method.
• Fresh Oranges: You will need the zest and the juice to create the bright citrus flavor profile.
• Unsalted Butter: Softened butter mixes with the zest to keep the meat moist under the skin.
• Fresh Rosemary: Woody herb sprigs infuse the pan juices and the meat with aromatic depth.
• Yellow Onion: Large chunks create a flavorful bed for the bird to roast on.
• Chicken Stock: Use a quality low sodium broth to build the quick pan sauce at the end.
• Olive Oil: Helps sear the skin to golden perfection before the oven work begins.
• Kosher Salt: Essential for seasoning the bird inside and out.

My Method for Rosemary Orange Spatchcock Chicken

Let’s get cooking!

1. Preheat your oven to 450 degrees F and prepare the citrus butter by mixing the softened fat with fresh orange zest in a small bowl. Squeeze the juice from one orange to save for the sauce and slice the second orange into wedges.
2. Gently loosen the skin from the chicken breast and thighs using your fingers, then rub the orange butter mixture directly onto the meat underneath the skin. Place rosemary sprigs under the skin as well to ensure the herbal flavor permeates the meat during roasting.
3. Heat the olive oil in a large cast iron skillet over medium high heat and sauté the onion chunks until they soften slightly. Push the onions to the edges and place the chicken in the center breast side down to sear for a few minutes until the skin begins to color.
4. Flip the bird over carefully so the breast side is up, then scatter the orange wedges and remaining rosemary sprigs around the pan. Transfer the entire skillet to the hot oven and roast for about thirty minutes until the internal temperature reaches 165 degrees F.
5. Move the roasted bird to a cutting board to rest under foil while you place the skillet back on the stovetop over medium heat. Pour in the chicken stock and reserved orange juice, scraping up the browned bits, and boil briefly to create a rich pan sauce for serving.

My Best Tips for Perfect Rosemary Orange Spatchcock Chicken

Pat the chicken skin completely dry with paper towels before applying the butter or searing. Removing excess moisture is the secret to achieving that coveted crispy skin on your Rosemary Orange Spatchcock Chicken.

Use a heavy cast iron skillet if you have one because it retains heat beautifully. This ensures the legs cook evenly alongside the breast meat without drying out.

Let the meat rest for at least ten minutes before you start carving into it. This pause allows the juices to redistribute throughout the Rosemary Orange Spatchcock Chicken instead of running out onto the board.

Best Ways to Enjoy Rosemary Orange Spatchcock Chicken

Serve this roast with a side of crispy smashed potatoes to soak up that incredible citrus sauce. A simple green salad with vinaigrette balances the richness of the butter perfectly.

Crusty bread is also non-negotiable for mopping up every drop of the pan juices. Platter the Rosemary Orange Spatchcock Chicken family-style in the center of the table for a beautiful presentation.

Don’t forget to follow me on Pinterest for more easy dinner inspiration and cozy baking recipes!

Rosemary Orange Spatchcock Chicken

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• Author: Amelia Bryan
• Total Time: 50 min
• Yield: 4 servings
• Diet: Gluten Free

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Description

A juicy and crisp roasted spatchcock chicken flavored with orange zest butter and fresh rosemary, cooked in a single skillet.

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Ingredients

• 3.5 lb spatchcock chicken
• 1/2 cup low-sodium chicken stock
• 1 large yellow onion, peeled and cut into chunks
• 1 tbsp extra-virgin olive oil
• 7 rosemary sprigs, divided
• 1 1/4 tsp kosher salt, divided
• 2 tbsp unsalted butter, softened
• 2 oranges, zest and juice

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Instructions

1. Preheat your oven to 450 degrees F and prepare the citrus butter by mixing the softened fat with fresh orange zest in a small bowl. Squeeze the juice from one orange to save for the sauce and slice the second orange into wedges.
2. Gently loosen the skin from the chicken breast and thighs using your fingers, then rub the orange butter mixture directly onto the meat underneath the skin. Place rosemary sprigs under the skin as well to ensure the herbal flavor permeates the meat during roasting.
3. Heat the olive oil in a large cast iron skillet over medium high heat and sauté the onion chunks until they soften slightly. Push the onions to the edges and place the chicken in the center breast side down to sear for a few minutes until the skin begins to color.
4. Flip the bird over carefully so the breast side is up, then scatter the orange wedges and remaining rosemary sprigs around the pan. Transfer the entire skillet to the hot oven and roast for about thirty minutes until the internal temperature reaches 165 degrees F.
5. Move the roasted bird to a cutting board to rest under foil while you place the skillet back on the stovetop over medium heat. Pour in the chicken stock and reserved orange juice, scraping up the browned bits, and boil briefly to create a rich pan sauce for serving.

Notes

Ensure the chicken skin is dry before searing for the best texture. If you don’t have a cast iron skillet, transfer the seared ingredients to a roasting pan before placing in the oven.

• Prep Time: 15 min
• Resting Time: 10 min
• Cook Time: 35 min
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 4g
• Sodium: 850mg
• Fat: 32g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 45g
• Cholesterol: 160mg

Keywords: Rosemary Orange Spatchcock Chicken, citrus roasted chicken, easy spatchcock chicken, skillet roast chicken