Our Recipes
Citrus Honey & Rosemary Roasted Spatchcock Chicken
Serves: 6
Prep Time: in
Cook Time: in
Whole, Spatchcocked, juicy and flavorful chicken enhanced with fresh rosemary, citrus and honey flavors make this quick cooking Spatchcock Chicken Recipe indescribably delicious. Whether you're making a glamorous, white table dinner with friends or a home-cooked family meal, this recipe will soon be on your go-to list for dinner.
Ingredients
Brined Chicken
- 1 Bell & Evans Whole Spatchcock Chicken
- ½ Cup Granulated sugar
- ½ Cup Kosher salt
- 3 Qt. Cold water
Citrus Honey Rosemary Butter
- 1 Stick Unsalted butter
- 2 Oranges, finely zested
- ¼ Cup Honey
- 1 TB Fresh rosemary, finely chopped
- Salt & pepper, to taste
Vegetables
- 4 Yukon gold potatoes, washed & sliced
- 4 Carrots, peeled & sliced
- 4 TB Olive oil
- Salt & pepper, to taste
Preparation
Brined Chicken
- Combine sugar, salt and cold water. Mix ingredients to dissolve.
- Add chicken to brine. Cover and refrigerate 6-8 hours.
Citrus Honey Rosemary Butter
- In a small sauce pan over low heat melt butter.
- Remove from heat. Add orange zest, honey and rosemary.
- Season with salt and pepper.
Chicken & Vegetables
- Preheat oven to 375°F.
- Remove chicken from brine and pat dry.
- Season with salt and pepper.
- Warm 2T of olive oil over medium-high heat in a large skillet.
- Place chicken skin side down and sauté until golden brown, approximately 5 minutes. Repeat with other side.
- Remove chicken from skillet and place in a roasting pan skin side up. Brush generously with citrus butter.
- Toss potatoes and carrots with 2T of olive oil. Season with salt and pepper. Place in a separate roasting pan or baking tray.
- Roast chicken and vegetables for 45 minute to an hour until vegetables are tender and chicken is thoroughly cooked to an internal temperature of 170°F as measured by a meat thermometer.
- Baste chicken with remaining citrus honey rosemary butter, cover with foil and let rest for 10 minutes before carving.
Rate and Review
Customer Reviews:
Citrus Honey & Rosemary Roasted Spatchcock Chicken
2 Reviews
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Sounds delish…I think what I would do is use my large cast iron pan. That way none of the flavor or meat is disturbed, and it can go right into the oven (what I love most about cast-iron cooking). I’ll letcha know!
This is one of the best chicken recipes I have ever made, so worth it !