This Orange Onion and Chive Butterflied Chicken is our new obsession! Roasting a whole chicken has never been more delicious or easy or quick- yes quick! This recipe only takes about an hour and a half which is pretty fast for a whole roasted bird. The spatchcock technique is what does that. It also gives it that super crispy delicious skin all over because more skin is able to show in the oven. Win win win for sure.
This special technique may sound daunting but it is actually pretty easy and definitely a little weird. It involves taking the spine out of the chicken. Using sharp scissors or shears, cut along one side of the spine all the way from top to bottom and repeat on the other side. This can get a bit weird, as I said, I mean you're cutting through the ribs and taking a whole spine out. It's an easy 5 second process that feels like you suddenly became a surgeon. But, I promise it's so worth it when you get that tasty crisp skin and juicy delicious chicken on the table in half the time!
I like to do this process (pictured below) right on my cast iron skillet to minimize the mess. A cast iron skillet is a MUST have in my kitchen at this point. I use it for everything, from roasting whole chickens like this to breads and desserts. The cast iron skillet is also a healthier way to cook. It fortifies your food with iron instead of leeching chemicals into your food as other cookware can do. Most people are deficient in iron so this is such a great bonus to have. It is honestly my favorite kitchen tool and not a crazy expensive one either.
Once the chicken has been butterflied, the seasoning can begin- yay! So an orange, an onion, and some chives. Simple and delicious. Using your fingertips pull the skin away from the breast just enough to stuff some orange peel and some chives underneath it. The orange peel flavor gives the chicken this amazing, aromatic, zesty, subtle flavoring and the chives give it some savory punches. They work really well together in this recipe. Around the sides of the bird you can place more orange slices to had some moisture and steam from the fruit juices while cooking as well as some more chives and onions adding even more flavor.
Over the top of the chicken brush or pour and spread the spice injected melted butter or olive oil. Pause to drool here… then stand back and look at this prepped roasted chicken that you've put together in 15 minutes.
Pop this baby in the oven at 400° for about 30-40 minutes just to get a really nice crisp going on the skin. Turn it down to 375° for another hour or so to cook through.
Let the chicken rest for at least 10 minutes before carving up. This dish is so great for an amazing dinner (obviously), but also for leftovers, pulling the meat off for pulled chicken meals like tacos because um yes for tacos… etc. The carcass can also be used to make a really really good broth or chicken stock (I'll have a recipe up for that soon).
Blow everyone away with this delicious orange onion and chive butterflied roasted chicken at your next dinner! Enjoy 🙂
- 1 Whole Roasting Chicken
- 1 Orange
- 1 Sweet Onion
- Fresh Chives
- ¼ cup Melted Butter or Olive Oil
- 1 tablespoon Seasoned Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Onion Powder
- 1-2 Garlic Cloves minced
- Pre-heat the oven 400.
- In a large skillet or roasting pan, place chicken (dried and giblets taken out) breast side down.
- Taking sharp shears (cooking scissors), cut down along each side of the bird's spine to remove it.
- This allows you to place the bird flat, now breast side up, and spread out and open giving it a quicker roasting time and more crispy skin.
- Tuck a few thin slices of onion underneath the bird.
- Separate the top section of skin from the meat (just using fingers to pull it open) and stuff a few sections of the orange peel and handful of fresh chives under the skin.
- Mix all the spices and minced garlic with the melted butter or olive oil and brush/pour over the top of the bird completely coating it.
- Place remaining onion wedges/slices, orange slices, and chopped chives around the bird to cook with it.
- Bake at 400 for about 30 minutes to let the skin crisp up.
- Drop heat to 375 for about an hour more or until a meat or instant read thermometer reads 165°F (place thermometer into the thickest part of the thigh but not touching bone for accurate temp).
- Let it rest for about 10 minutes before carving it up.