Ingredients
Method
Marinade
- Add all of the marinade ingredients to a blender or food processor. I love using my Nutribullet Pro to quickly pulse small batch marinades.
- Alternatively, you can finely mince the herbs and garlic, and add them to the remaining marinade ingredients.
Spatchcock Chicken
- Place the whole chicken breast-side down on a cutting board.
- Using kitchen shears, cut along the right side of the of the spine/backbone from the tail to the neck. Repeat on the left side of the bone. Discard or reserve for stock.
- Flip chicken over (cut side down and breast side up). Press down firmly to flatten- you will likely hear it crack.
- Season with salt and pepper and place in a gallon zip-lock bag or large bowl.
- Pour marinade over chicken to completely cover. Marinate in the fridge for at least 4 hours, up to 24.
- Preheat the oven to 450°F
- Slice onion, lime and orange into large wedges and spread around a large baking sheet or roasting pan.
- Place chicken, breast side up, on top of the onions and citrus so it is not directly touching the pan. Pour over remaining marinade.
- Place chicken in the oven (I use the second highest rack), for 15 minutes.
- Reduce the temperature to 400° and continue cooking for 40-45 minutes or until the internal temperature reaches 165°
- Remove from oven and let chicken rest for at least 10 minutes. Slice and serve with steamed rice, black beans, and tostones.