Directions

1. Preheat the oven to 450F.
2. Zest both oranges. Cut one of the zested oranges into round slices and juice the other orange. Set aside the orange juice to add later.
3. In a small bowl, combine the softened butter, orange zest, sea salt, garlic powder, black pepper, onion powder, and one teaspoon of the fresh rosemary finely chopped.

4. Spatchcock the chicken: Place your chicken on a large, sturdy cutting board breast-side down, and pat it dry with paper towels. Use sharp poultry or kitchen shears to cut closely along both sides of the backbone. Remove the backbone and discard it or save it to make homemade stock!. Flip the chicken over so that it is skin-side and breast-side up, and firmly press down on the breast of the chicken to flatten it until you hear a small crack. This is the breast bone breaking, which will allow the chicken’s ribs to lie flat.  

5. Gently lift the skin and insert half of the orange rosemary butter underneath (touching the chicken meat). Rub the remaining butter on top of the skin, being sure to get all the crevices of the chicken. The chicken should be completely slathered in butter underneath and on top of the skin when finished.

6. In a skillet, place the chopped yellow onion, remaining rosemary sprigs, oregano sprigs, whole peeled garlic cloves, chicken broth, and fresh orange juice. 

7. Lay your coated spatchcock chicken on top. Roast for about 1 hour, or until the internal temperature is 160F to 165F. To check the internal temperature, insert a meat thermometer into the thickest part of the breast and the innermost part of the thigh.
8. Remove the skillet from the oven, place the chicken onto a cutting board, cover with foil, and let rest for 10 minutes.
9. Slice the chicken onto a platter and serve with the sauce from the pan on top.
10. Serve with your favorite sides for a flavorful, nutritious meal.