Roast chicken

This style of roasting chicken aka #spatchcockchicken has got to be my favorite way to make a whole chicken. Cooks so evenly, resulting in chicken that’s crispy on the outside and juicy and tender on the inside.

You can see how to spatchcock your chicken here

For  the marinade mix : 1 stick butter, 3 tbsp olive oil, 1 orange – juice + zest, 1 tsp each garlic powder, onion powder, Tajin chili lime seasoning, paprika, salt, 1/2 tsp each pepper, Italian seasoning.

Spatchcock your chicken, rub marinade under skin and all around. Bake at 400 F for one hour.

Serve it with caesar salad, gravy, dipping sauce, and roast potatoes.

For gravy : strain the pan juices from the chicken, pour into a saucepan, turn on medium heat, whisk in 1-2 tbsp flour, and add more broth if needed. Cook for a couple of minutes until done. Garnish with chopped parsley, if desired.

Dipping sauce – mix 1/4 cup mayo with 1-2 tbsp Sriracha, 1 tbsp sweet chili sauce, and a stalk of chopped green onions.