Roasted spatchcock chicken is your answer when you want a delicious, flavourful roast chicken cooked in under an hour. Crispy skin, juicy chicken and the delicious flavours of orange and rosemary make this a big family favourite dinner!
If you’ve never spatchcocked chicken before, I’m here to tell you that this is probably the best way to roast a whole chicken, plus it looks spectacular. Its that one technique that everyone should know. And you know me. I don’t believe in over complicating life and I don’t endorse difficult, lengthy cooking processes so if spatchcocking or butterflying a chicken is something I can do, then you can absolutely do it too!
Since I’m sharing this recipe in December, I wanted to give it a cozy, winter twist. I flavour the chicken with orange and rosemary, which is classic, elegant and such a perfect combination. And the chicken is layered on a bed of oranges, onions, garlic with a splash of white wine to create a jus without any effort!
We made this recipe twice before finally shooting the video, and everytime Denver couldn’t stop eating it. Neither could I.
Spatchcocking produces really juicy chicken
To spatchcock or butterfly chicken, we remove the spine, flatten the chicken and spread it out so that it lays flat, breast-side up. This brings the thighs on the same height as the breasts, exposing them to a higher heat and basically cooking them slightly faster. This keeps the thighs juicy and prevents chicken breasts from drying out.
Trust me when I say that this roasted spatchcock chicken is one recipe that you’ll be making over and over again. And serve this over our favourite garlic mashed potatoes for a meal that looks and tastes fantastic!
Watch Roasted Spatchcock Chicken Recipe VideoPrint
Roasted spatchcock chicken is butterflied chicken marinated in orange rosemary butter. It’s a technique that produces a beautiful, juicy chicken with crispy skin.
- 1 kg/ 2.2 pounds whole chicken with skin
- 2–3 onions, peeled and quartered
- 1 large bulb of garlic, halved
- 1/2 cup white wine
- 5–6 orange slices
- ¼ cup salt
- ¼ cup sugar
- 1 cup orange juice
- 3 cups water
- 1 sprig rosemary
- Dash of pepper
- 50g butter
- 5 –6 cloves minced garlic
- 1 tablespoon orange zest
- 1 tablespoon chopped rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- Spatchcock the chicken:
- Place the whole chicken breast-side down with the wings facing towards you. Remove the spine by using kitchen shears to cut out the backbone along both sides of the spine. Open the rib cage, spread the chicken out and use a knife to score down the sternum. This will help pop out the breast bone and easily flatten chicken.
- Flip the chicken over so that the breast is facing up. Use the palm of your hand and push firmly over the breast bone, until you hear the wishbone cracking. This helps the chicken to lay completely flat.
- Brine: Mix together salt, sugar, orange juice and water in a large pot. Immerse the chicken completely in this, sprinkle over some black pepper and add a few sprigs of rosemary. Refrigerate for 2-3 hours.
- When ready to cook, preheat the oven at 218 C/425 F for at least 15-20 minutes.
- Marinate: In a bowl mix together butter, garlic, orange zest, chopped rosemary, salt and pepper. Remove the chicken from the brine and pat dry with a kitchen towel. Now, use your thumb between the skin and the flesh over the breast and the legs to make space to stuff the butter in. Spread half the butter under the skin and the remaining all over the chicken.
- Roast: In a 12 inch cast iron skillet, or on a baking sheet, layer the orange slices at the bottom. Add onions, garlic and the white wine to the pan and then place the chicken breast side up. Roast for 40 mins in the oven, temperature of the thigh should be at 80C/ 175F.
- Allow the chicken to rest for 15 minutes before serving. Serve over mashed potatoes, with the juices from the pan.