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1
Preheat your oven to 475F.
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2
1.
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3
Turn the chicken breast-side down.
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4
Using a pair of sharp kitchen shears, begin cutting 3/4 to the right side of the backbone and cut all the way to the other end.
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5
Repeat with the left side.
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6
Discard the backbone (or save for stock).
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7
Lay the chicken flat on the cutting board, skin side up.
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8
Use the palm of your hands to press down on the breast to break the rib bones and flatten.
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9
Pat the chicken on both sides very dry.
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10
Season the chicken on both sides with salt, ginger powder, curry powder and pepper.
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11
2.
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12
Heat a large oven-safe frying pan (I prefer cast-iron) large enough to fit the chicken over high heat.
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13
When the pan is very hot, add the cooking oil and swirl to coat.
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14
Carefully lay the chicken skin side down in the pan.
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15
Scatter the ginger and oranges around the bird.
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16
Let cook for 2 minutes.
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17
Turn off stove, place the entire pan into the oven for 10 minutes.
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18
3.
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19
After 10 minutes, remove from the oven and carefully turn the bird over so it is skin side up.
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20
The skin should be browned.
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21
Return pan to the oven and roast for 25 to 30 minutes, or until the thickest part of the breast not touching bone is 165F.
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22
Remove the bird from the pan and tent with tin foil to keep warm.
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23
4.
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24
Keep the orange wedges.
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25
Discard all but 3 tablespoons of the pan drippings from the pan.
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26
Place the pan onto your stove top and turn the heat to medium-low.
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27
Pour in the white wine and scrape the surface of the pan to loosen any bits.
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28
Squeeze 2 of the roasted orange wedges into the pan and reduce sauce by half.
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29
Taste and season with salt and pepper.
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30
Pour over chicken.
