Clementine Rosemary Roast Chicken
This Clementine Rosemary Spatchcock Roast Chicken is juicy, flavorful, and perfectly crispy, thanks to the spatchcock cooking method. Fresh clementine juice, rosemary, garlic, and herbs infuse the chicken with bright citrus flavor while roasting over a fragrant bed of caramelized clementines, green onions, and garlic for an easy yet impressive dinner.
Ingredients
- 1 whole chicken 4-5 lb / 1.8-2.3 kg, spatchcocked
- Juice of 2 large clementines about 1/4 cup
- 1/4 cup olive oil divided
- 1 tbsp dried rosemary crushed
- 1 tbsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper optional
- 2 tsp kosher salt divided
- 1 tsp black pepper divided
- 3 clementines sliced
- 1 bunch green onions cut into 2-inch pieces
- 4 sprigs fresh rosemary
- 6 cloves garlic smashed
Instructions
- Step 1: Prepare the Chicken
- Using kitchen shears, remove the backbone from the chicken and press firmly on the breastbone to flatten it. Pat the chicken completely dry with paper towels.
- Step 2: Make the Dry Rub
- In a small bowl, combine:
- Crushed dried rosemary
- Garlic powder
- Dried thyme
- Cayenne pepper (if using)
- 1 tsp salt
- 1/2 tsp black pepper
- Mix thoroughly.
- Step 3: Season the Chicken
- Drizzle 2 tablespoons olive oil over the chicken and rub evenly into the skin.
- Carefully loosen the skin over the breasts and thighs. Rub half of the spice mixture directly onto the meat beneath the skin.
- Rub the remaining spice blend over the exterior of the chicken. Drizzle the clementine juice evenly over the entire bird.
- Step 4: Build the Aromatic Bed
- Arrange the sliced clementines, green onions, rosemary sprigs, and smashed garlic in a large rimmed baking sheet or roasting pan.
- Drizzle with the remaining 2 tablespoons olive oil and season with the remaining salt and pepper.
- Place the chicken skin-side up on top of the aromatics.
- Step 5: Roast
- Preheat oven to 425°F (220°C).
- Roast for 60-75 minutes, or until:
- The skin is deeply golden and crispy
- A meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C)
- Step 6: Rest & Serve
- Transfer the chicken to a cutting board and loosely tent with foil.
- Allow to rest for 10-15 minutes before carving.
- Serve with the roasted clementines, garlic, and green onions spooned over the chicken.
Notes
Estimated Nutrition Information (Per Serving, Based on 6 Servings)
- Calories: 485
- Protein: 43g
- Fat: 32g
- Saturated Fat: 7g
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 2g
- Sodium: 760mg
- Cholesterol: 165mg
- Potassium: 530mg
- Vitamin C: 15% DV
- Iron: 12% DV