Orange And Rosemary Roast Spatchcock Chicken

1. 1

   Preheat the oven to about 200 C.

2. 2

   Turn the chicken so it's laying breast side down. Take some kitchen shears or a sharp knife and cut out the backbone of your chicken. (Set aside the backbone to make stock later, or chuck it in the bin.)

3. 3

   'Spread' your chicken and season the inside with salt and pepper.

4. 4

   Turn over the chicken so it's now breast-side up.

5. 5

   Pat her dry with some paper towels and rub in your chosen fat all over the bird - I used duck fat because that's what we have in the fridge.

6. 6

   Season well with salt and pepper, then rub in your orange zest. Spear/poke your rosemary sticks in between the legs/wings and in each 'open end'.

7. 7

   Tuck your orange quarters around the bird.

8. 8

   Pop into the oven for about 45 mins - 1 hour, until the juices run clear and the skin is crispy.

* Per serving · 4 servings · Values may vary.

No additional tips available.