Roasted Apple Cider

SPATCHCOCK  CHICKEN

This spatchcock chicken recipe is the perfect fall meal. Covered in warm fall spices, this chicken is spatchcocked for a quicker, more even roasting and is finished with a delicious cider gravy.

INGREDIENTS

INGREDIENTS

Whole Chicken | Salt | Butter Cumin | Ginger | Brown Sugar Coriander | Cinnamon  Smoked Paprika | Yellow Onion Orange | Petite Potatoes Hard or Nonalcoholic Cider Cornstarch | Fresh Sage

Preheat oven to 450°.  Check for packaged innards; remove them.  Rinse the inside & outside of the chicken with cold water. Pat dry.  Sprinkle generously with salt and store uncovered in the refrigerator for 2-3 hours or overnight. 

Place chicken breast-down on a large cutting board with the tail facing down. Using sturdy kitchen shears, cut along one side of the backbone, then cut along the other side of the backbone to remove.  Flip and press down on the breast bone until the chicken flattens. You should hear a cracking. 

In a cast iron skillet or roasting pan, add quartered onion, orange, and petite potatoes. Place the chicken cut size down on the top.   In a small bowl, mix the spices with softened butter. Rub the butter-spice mixture all over the chicken skin as well as some underneath the skin on the breasts. 

Cook for 35 minutes. Pour in the apple cider and cook for another 10 minutes.  Over medium heat, whisk cornstarch into the drippings. Keep whisking to prevent any lumps.  Cut the chicken into pieces and top with fresh sage. Serve with apple cider gravy. 

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