Spatchcocked Crispy Happy Chicken with Rich Orange Sauce
Transform your next dinner into a showstopper with this Spatchcocked Crispy Happy Chicken with Rich Orange Sauce! This recipe combines expertly spatchcocked chicken for the ultimate crispy skin with a zesty, silky orange sauce that’s bursting with citrus flavor. Seasoned with a smoky blend of paprika, garlic powder, and black pepper, the golden-brown chicken is oven-roasted for juicy perfection. The rich orange sauce, made with fresh orange juice, honey, and a touch of soy sauce, adds a sweet, tangy finish that will leave your guests asking for seconds. With just 20 minutes of prep time and garnished with a sprig of fresh thyme, this elegant yet simple dish is perfect for both weeknight meals and special occasions. Ready to elevate your roast chicken game? This recipe is your delicious answer!
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 tablespoons Unsalted butter
- 2 pieces Oranges (juiced)
- 2 tablespoons Honey
- 1 tablespoon Soy sauce
- 1 teaspoon Orange zest
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 sprig Fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Place the whole chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it.
Flip the chicken over and press down firmly on the breastbone to flatten it. This is spatchcocking.
Pat the chicken dry with paper towels. Rub it all over with olive oil, salt, black pepper, garlic powder, and paprika.
Heat a large oven-safe skillet or roasting pan over medium-high heat. Melt 1 tablespoon of butter.
Place the chicken skin-side down in the skillet and sear for 3-4 minutes until golden brown. Flip it over so it's skin-side up.
Transfer the skillet to the preheated oven and roast for 40-45 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
While the chicken is roasting, prepare the orange sauce. In a small saucepan, melt the remaining tablespoon of butter over medium heat.
Add the orange juice, honey, soy sauce, and orange zest to the saucepan. Stir to combine and bring to a simmer.
In a small bowl, mix the cornstarch with water to make a slurry. Gradually whisk the slurry into the simmering sauce to thicken it. Cook for another 2-3 minutes, then remove from heat.
When the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
Drizzle the rich orange sauce over the chicken slices. Garnish with fresh thyme if desired. Serve and enjoy!
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 5427 mg | 236% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 77.0 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1507 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
