Ingredients:
1 whole chicken, 5-6 lb
1 tbsp garlic, minced
1 tbsp rosemary, diced, fresh
1 tbsp basil, dried
1 tbsp oregano, dried
1 tbsp thyme, dried
1 tbsp onion powder
1/2 tbsp celery salt
1 whole orange
1 stick of butter, about 1/2 cup
2 tbsp olive oil
Juice of two limes
salt, to taste
pepper, to taste
Directions:
1. Preheat oven to 450°F. Get a large baking sheet or tray, line with foil, or parchment paper (for easy clean up), and place an oven-safe rack on top. Additionally, line your workspace with paper towels, or additional parchment paper. It's better to do this in multiple layers that can be removed as needed during set up process.
2. In a medium sized bowl add garlic, rosemary, basil, oregano, thyme, onion powder, and celery salt. Mix until combined, and set aside. Also set aside any additional salt, and pepper to be used. Cut orange, and stick of butter into slices, and set aside by your seasoning. Finally, place olive oil within reach of seasoning area. It's good to set these up ahead of time to avoid cross contamination once you begin seasoning your chicken.
3. In a large bowl, or the sink wash your chicken with water and the juice of two limes. (You can use gloves to do this part if you don't like touching raw meat). Take the time to remove any yellowed skin, unplucked feathers, and residual blood or innards. Thoroughly dry the chicken by patting with paper towels, and set on your workspace with the breast side down. Using a sharp knife, or kitchen shears cut down the middle of the back. Gently score the breastbone, and press down on the ribs of the chicken. This will cause a butterfly effect to the chicken. Using paper towels, again pat dry any areas that were missed. Flip the chicken over, if your parchment paper is wet, remove it, and place chicken on the next layer of parchment paper. If chicken skin is damp pat dry with paper towels .
4. Now that the chicken has been spatchcocked, and patted dry it's time to season the meat. (You can use gloves to do this part if you don't like touching raw meat). Start by placing your finger under the skin, and separating the skin from the meat. Don't forget to separate the skin from the drums as well. You don't want to remove the skin, but you want to be able to season all sides of the chicken. Once you have separated the skin from the meat you are ready to start seasoning.
5. Start by sprinkling salt, and pepper on the inside and outside of the chicken. Use your best judgment here as chickens vary in sizes. Once you have completed this begin sprinkling your premixed seasoning on the chicken starting with the inside, and working out. Once you have used all your seasoning, and chicken is coated you're ready for the next step.
6. Take your hand, and massage the seasoning that is underneath the skin of the chicken to ensure it gets into all the crevices. (You can use gloves to do this part if you don't like touching raw meat). Now take your slices of butter and oranges, and place them at different points underneath the skin. You should use all the butter, but you may have leftover orange slices. Be sure to get at least once slice of butter in the drums as well.
7. Once you have placed the butter and oranges, drizzle the olive oil over the chicken, and gently massage the seasonings into the skin to ensure it is fully covered in seasoning. Now place your seasoned chicken onto the rack you prepared, and set aside earlier. Wash your hands, or change your gloves before you go any further.
8. Pour a little water into the pan, just enough to cover the bottom. Place the chicken in the oven for 30-45 mins (depending on size of chicken), rotating half way. The skin should be golden, and have an internal temperature of 160°F when checked at different points on the chicken being careful not to touch the bone (important to ensure it is fully cooked). Once cooked, allow to cool for 10 mins, then serve with your favorite sides.
Enjoy!