Orange spatchcock chicken

One of the most pleasing dinners to tuck into is a roast chicken. There’s just something that makes it the most comforting meal and it just brightens up any day. It does however take some time to cook but a quick little spatchcock turns this into the perfect week night meal. And who would say no to a flavour packed roast chicken on a cold winter’s day like today?

Let’s get cooking…

Spatchcock the chicken by taking a pair of scissors and cutting straight down the back bone, lay the chicken out flat and press down on the breast bone to break it. You can remove the back bone completely but it does not harm being left on and roasted and can be used late to make a very flavourful stock.

Place the onions in a foil lined tray then generously season the chicken on both side with salt and pepper. Mix all the marinade ingredients together and massage into the chicken, allow it to sit for at least an hour before cooking.

Pour the wine into the tray just before you pop it into the oven. Roast in a pre-heated oven at 180 for 35-40 minutes until cooked through. Once the chicken is cooked, remove from the oven and allow it to rest for 10 minutes before carving. Serve with tenderstem broccoli and roasted sweet potatoes.