Blood Orange Citrus Roasted Spatchcocked Chicken
With crispy skin on the outside and juicy tender meat on the inside, this Blood Orange Citrus Roasted Spatchcocked Chicken recipe is a year round must try!
Ingredients you’ll need:
- 4 lbs. Whole Chicken
- 2 Blood Oranges
- 2 large Shallots, thinly sliced
- 1 Fennel, thinly sliced
- 1/3 cup Granulated Cane Sugar
- 1/4 cup Olive Oil
- 1 tbsp. Dijon Mustard
- 1 tbsp. Fresh Rosemary, chopped1
- 1 tbsp. Dried Italian Herb Seasoning
How to Spatchcock Chicken:
- Use sharp kitchen scissors to cut on the sides of the chicken’s spine (on it’s backside).
- Cut to remove the spine completely.
- Remove any intestines, if needed (usually it’s already done).
- Flip the chicken oven and press firmly down so you hear it crack.
- Flatten the chicken as much as possible.
Citrus-Inspired Winter Dinner Party Menu:
- Appetizer: Cheesy Garlic Bread Ricotta Dip
- Side Dish 1: Parmesan, Walnut, & Brussel Sprouts Salad
- Side Dish 2: Carrot Souffle
- Entree: Fennel Orange Roasted Spatchcocked Chicken
- Dessert: Apricot Meringue Vanilla Cake
- Art Painting Tablescape Setup
Cook with me! ⬇️
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
For more great A Bright Moment recipes, be sure to follow me on Pinterest, Facebook, YouTube and Instagram.
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“”For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Blood Orange Citrus Roasted Spatchcocked Chicken
PREP TIME: 15 COOK TIME: 80 TOTAL: 95
INGREDIENTS
Servings: 6
- 4 lbs. Whole Chicken
- 2 Blood Oranges
- 2 large Shallots, thinly sliced
- 1 Fennel, thinly sliced
- 1/3 cup Granulated Cane Sugar
- 1/4 cup Olive Oil
- 1 tbsp. Dijon Mustard
- 1 tbsp. Fresh Rosemary, chopped
- 1 tbsp. Dried Italian Herb Seasoning
INSTRUCTIONS
- Preheat oven to 430F.
- To spatchcock the chicken: Use sharp kitchen scissors to cut on the sides of the chicken’s spine (on it’s backside). Cut to remove the spine completely. Remove any intestines, if needed (usually it’s already done). Flip the chicken oven and press firmly down so you hear it crack. Flatten the chicken as much as possible.
- In a large bowl, combine the zest of 1 blood orange, juice of 1 blood orange, sugar, dijon, chopped rosemary, and dried herbs. Season generously with salt and black pepper. Mix well.
- In a large baking dish, alternate between the remains blood orange (thinly sliced), sliced fennel, and sliced shallots. Add the spatchcocked chicken on top.
- Rub the citrus marinade evenly over the chicken. You can prep this the might before or continue to the next step for baking instructions.
- Bake for 1 hour 20 minutes, until when poked with a fork the juices are flowing clear.
- TIP: Keep an eye on it every 20 minutes, covering the edges with foil as needed to prevent from burning.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
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Follow along for more great A Bright Moment recipes.
