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Orange-Rosemary Spatchcocked Chicken

Serves 4


  • 3-5lb chicken (larger chickens may need additional cooking time)
  • Kosher Salt & ground black pepper
  • 1-2 medium oranges, quartered
  • 2-4 sprigs fresh rosemary


Heat oven to 400 degrees.

Place the chicken on the cutting board with the breast down. Use kitchen shears to carefully cut form the neck hole down the length of the backbone and out the rump.  this will require a little effort--but the shears should cut through the bones without difficulty.  

Spread open the chicken, exposing the cavity.  Sprinkle the inside with salt & pepper.  Overturn the chicken and place it cavity-side down in a roasting pan just a bit larger than the chicken.  Gently press the chicken to flatten.  Season over and under the skin with salt & pepper.  

Tuck orange quarters into the neck and rump of the chicken, as well as around the legs.  Cover tightly with foil, and roast for 30 minutes.  Uncover & roast for another 30 minutes or until the thickest part of the meat reads 165 degrees.  

Serve the meat accompanied by the roast orange wedges, which can be eaten as is or squeezed over the meat.  Garnish with rosemary. 

Orange-Rosemary Spatchcocked Chicken

Submitted by J.M. Hirsch/AP

Spatchcock is simply an easy, fast way to roast a whole chicken.  This can be done on the grill or in the oven—turns out deliciously either way.  The oven recipe is at the link.  On the grill: cut & season the chicken as directed; lay it cut-side down on several layers of foil; wedge orange quarters around it; top with fresh rosemary; & wrap foil tightly around it. Set one side of your grill to high, the other to low. Set chicken on low side, cover the grill ,& cook for 30 minutes.  Open the foil at the top, then continue cooking covered for another 15-25 minutes or until the meat reaches 165 degrees in its thickest part.  Spatchcock & let us know how it goes!

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