Orange And Rosemary Roast Spatchcock Chicken

  1. Preheat the oven to about 200 C.
  2. Turn the chicken so it's laying breast side down. Take some kitchen shears or a sharp knife and cut out the backbone of your chicken. (Set aside the backbone to make stock later, or chuck it in the bin.)
  3. 'Spread' your chicken and season the inside with salt and pepper.
  4. Turn over the chicken so it's now breast-side up.
  5. Pat her dry with some paper towels and rub in your chosen fat all over the bird - I used duck fat because that's what we have in the fridge.
  6. Season well with salt and pepper, then rub in your orange zest. Spear/poke your rosemary sticks in between the legs/wings and in each 'open end'.
  7. Tuck your orange quarters around the bird.
  8. Pop into the oven for about 45 mins - 1 hour, until the juices run clear and the skin is crispy.

chicken, orange zested, choice, fresh rosemary, pepper

Taken from www.yummly.com/recipe/Orange-and-Rosemary-Roast-Spatchcock-Chicken-1231121 (may not work)

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