Ingredients

The following ingredients have 4 Servings
  • 1 large whole chicken (3-4 lbs / 1.4-1.8 kg)
  • 1 tbsp 15 ml plus 1 tsp (5 ml) olive oil
  • 1 large onion
  • 1 head garlic
  • 1 large orange
  • 1 large lemon
  • 2-3 sprigs thyme
  • 1 sprig rosemary
  • 2 tsp 10 ml Herbes de Provence, or a combination of dried rosemary and dried thyme, or 2 tbsp (30 ml) finely chopped fresh rosemary and thyme
  • 1 tsp 5 ml kosher salt
  • 1 tsp 5 ml freshly ground black pepper
  • 1/2 cup 125 ml chicken broth (optional)

Instruction

  • Preheat the oven to 425°F (220°C).
  • Place the chicken on a cutting board, breast-side down. Using kitchen shears or a very sharp knife, cut through the bones on each side of the spine—you’ll end up with a long piece of chicken carcass that includes the chicken neck. Place the bones in a resealable plastic bag and freeze for a future stock, if desired. Flip the chicken over and firmly press down on the breastbone to flatten the chicken.
  • Brush 1 tbsp (15 ml) of the olive oil over the bottom of a 13 x 9 inch (33 x 23 cm) roasting pan. Peel the onion, then chop it onto medium pieces and scatter in the pan. Peel the garlic and add the cloves to the pan. Thinly slice the orange, without peeling it, and place over the onion and garlic. Thinly slice the lemon and add it in between the orange slices, or on top of them. Place the fresh thyme and rosemary sprigs in the center of the roasting pan.
  • In a small bowl, mix the dried herbs or the finely chopped fresh rosemary and thyme with the salt and pepper. Rub the spice mixture all over the spatchcocked chicken. Place the chicken skin-side up on top of the flavorings set in the roasting pan. Turn the chicken legs outward so that as much of the skin as possible is at the top. Drizzle the chicken with the remaining teaspoon of olive oil. Roast for 50 to 60 minutes, or until the chicken reaches a safe internal temperature (see note). If using the chicken broth, drizzle it around the spatchcocked chicken halfway through roasting.
  • At the end of cooking, if desired, broil the chicken for 2 to 3 minutes to crisp up the skin. Just remember that the skin can go from crispy to burnt in a few seconds, so make sure to watch over it carefully.
  • SERVING: Serve the sliced spatchcocked chicken with the orange-lemon juices from the pan. Roasting makes the orange and lemon slices super tender, which means you can eat them along with the chicken, but you can also press them to add their juices to the sauce, discarding the rinds.
  • STORAGE: Refrigerate leftover chicken in an airtight container in the fridge for up to 3 days.