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Citrus Honey & Rosemary Roasted Spatchcock Chicken

Serves: 6
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Whole, Spatchcocked, juicy and flavorful chicken enhanced with fresh rosemary, citrus and honey flavors make this quick cooking Spatchcock Chicken Recipe indescribably delicious.  Spatchcocking the chicken– taking the backbone out so that the chicken lays flat when cooking– speeds up the cook time.  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

  • ½ Cup granulated sugar
  • ½ Cup kosher salt
  • 3 Qt. cold water
  • 1 Bell & Evans whole chicken, spatchcocked

Citrus Honey Rosemary Butter

  • 1 Stick unsalted butter
  • 2 Oranges, finely zested
  • ¼ Cup honey
  • 1 T Fresh rosemary, finely chopped
  • Salt & pepper, to taste
  • Salt & pepper, to taste

Vegetables

  • 4 Yukon gold potatoes, washed & sliced
  • 4 Carrots, peeled & sliced
  • 4 T Olive oil
  • Salt & pepper, to taste

Preparation

Brined Chicken

  1. Combine sugar, salt and cold water. Mix ingredients to dissolve.
  2. Add chicken to brine. Cover and refrigerate 6-8 hours.

Citrus Honey Rosemary Butter

  1. In a small sauce pan over low heat melt butter.
  2. Remove from heat. Add orange zest, honey and rosemary.
  3. Season with salt and pepper.

Chicken & Vegetables

  1. Preheat oven to 375°F.
  2. Remove chicken from brine and pat dry.
  3. Season with salt and pepper.
  4. Warm 2T of olive oil over medium-high heat in a large skillet.
  5. Place chicken skin side down and sauté until golden brown, approximately 5 minutes. Repeat with other side.
  6. Remove chicken from skillet and place in a roasting pan skin side up. Brush generously with citrus butter.
  7. Toss potatoes and carrots with 2T of olive oil. Season with salt and pepper. Place in a separate roasting pan or baking tray.
  8. 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.
  9. Baste chicken with remaining citrus honey rosemary butter, cover with foil and let rest for 10 minutes before carving.

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