RECIPE: Orange-Rosemary Spatchcocked Chicken

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With its backbone removed, a whole chicken cooks quickly and evenly. | Matthew Mead~AP

Updated: December 3, 2011 8:05AM

MAKES 4 SERVINGS

1 (3- to 5-pound) chicken (larger chickens might need additional cooking time)

Kosher salt and ground black pepper

1 to 2 medium oranges,
quartered

2 to 4 large sprigs fresh
rosemary

Place chicken on cutting board with breast down. Use kitchen shears to carefully cut from neck hole down length of backbone and out rump. This will require a little effort, but shears should cut through bones without difficulty.

Spread open chicken, exposing cavity. Sprinkle inside with salt and pepper. Overturn chicken and place it cavity-side down in roasting pan just a bit larger than chicken. Gently press chicken to flatten. Season over and under skin with salt and pepper.

Tuck orange quarters and rosemary into neck and rump of chicken, as well as around legs. Cover tightly with foil and roast for 30 minutes. Uncover and roast for another 30 minutes, or until thickest part of the meat reads 165 degrees.

Serve meat accompanied by roasted orange wedges, which can be eaten as-is or squeezed over meat.

Nutrition facts per serving (for 4-pound chicken): 550 calories, 21 g fat, 6 g saturated fat, 250 mg cholesterol, 48 g carbohydrates, 82 g protein, 830 mg sodium, 4 g fiber