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.
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.