Mandarin & Rosemary Spatchcock Chicken
Spatchcock chicken glazed with our mandarin agrumato olive oil and roasted with rosemary. A warming winter dish or perfect for the summer grill.
- 1 whole 4-5 pound chicken
- 1/4 cup of Nudo mandarin olive oil, divided
- 1/2 cup orange marmalade
- 2 Tbls brown sugar
- 1 small onion sliced
- 4 cloves garlic, smashed
- 1 Tbls fresh rosemary, minced
- 1 small orange, sliced
- Salt and Pepper
- Step 1
Prepare the chicken 6 hours before cooking to increase the flavours of the glaze.
- Step 2
Spatchcock the chicken by using kitchen shears to cut along both sides of backbone. Make a small slit in the breastbone and flip over the chicken so the skin side is up and gently push down on the breasts until the bird flattens. Drizzle both sides of the bird with Nudo mandarin olive oil then sprinkle both sides generously with salt and sit in the fridge for 6 hours.
- Step 3
Remove the chicken 30 minutes prior to cooking to allow chicken to come to room temperature. Preheat The oven to 200°C/400°F. Pat the chicken dry, drizzle again with oil. Lay the chicken skin side up on top of the onions, sliced oranges, and garlic on a baking sheet lined with parchment. Cook for 30 minutes.
- Step 4
While your chicken is cooking, make the orange glaze by mixing together the brown sugar, 1 Tbls Nudo mandarin olive oil, orange marmalade, chopped rosemary, a pinch of salt. You may need to thin the glaze out with a tablespoon or so of water.
- Step 5
- After the 30 minutes, brush the chicken with the glaze and cook for 10-15 minutes longer. Let rest 10-15 minutes before cutting. To serve, drizzle with more Nudo mandarin olive oil or Nudo Rosemarino olive oil for even more flavour.