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