Spatchcock Citrus and Herb Chicken
This easy to make spatchcock chicken is marinated in lemon and orange juice with fresh herbs and olive oil. So juicy and full of flavour, makes for a great weeknight meal. Serve with mini potatoes, veggies and enjoy 😉
Recipe below ⬇️
Ingredients
1 large whole chicken about 4-5 pounds
4 tablespoons Olive oil
1/2 Lemon squeezed
1/2 orange Orange squeezed
1 tablespoon Dijion mustard
1 teaspoon Yellow mustard
Fresh Rosemary chopped finely (you can use dry)
Fresh Thyme chopped finely (you can use dry )
1 tsp dried oregano
2 teaspoons Garlic powder
1 tsp Paprika
3 tablespoons Apple cider vinegar
Salt
Pepper
**prepare/wash chicken as you would then cut out backbone with scissors by cutting along both sides of the spine using poultry shears
**now spread the legs apart flipping back up skin side up and using a paper towels so it doesn’t slip , press hard down on breast and crack the breast bone
**tuck in wings if you prefer to prevent the tips from burning
**prepare marinade in a bowl or measuring cup, mix it well
**place chicken into a ziploc bag, pour in the citrus marinade and let it sit in fridge 1 hour, few hours is best but 1 hour is good too!
**transfer chicken onto a wire rack, you can add some mini potatoes around it and sliced onions
**preheat oven to 450*F and cook chicken for 50-55 minutes, middle rack or until internal temperature reads 165*F inserted into the thickest part of the leg and juices run clear
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