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Spatchcock Chicken with Maple-Soy Glaze

by Pam Simon


Chicken:

  • 4-5 pound spatchcock chicken (chicken with backbone removed)
  • 1 stick of butter at room temperature
  • 1/2 orange cut into 4 pieces
  • 2 tsp. fresh ginger, grated
  • 2 minced garlic cloves

Marinade:

  • 1/4 cup maple syrup
  • 1 tbspn soy sauce or tamari
  • 1 tbspn rice vinegar
  • 1/2 tsp hot sauce
  • 1/4 c dry sherry

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Prepare chicken. 
  3. Place the chicken on counter and slowly run hand under skin to loosen it.
  4. Rub most of the butter under the skin and the rest all over the top of the chicken.
  5. Sprinkle the underside of the bird with salt and pepper.
  6. Place chicken in a prepared roasting pan with rack. Skin side up.
  7. Squeeze the oranges all over the chicken and then tuck them under the chicken.  Mix the garlic and ginger together and rub under skin.
  8. Place the sherry in a small saucepan and reduce it for 3 minutes. Pour sherry over chicken.
  9. Whisk all the glaze ingredients together and leave on counter.
  10. Roast the chicken for 15 minutes and then brush with glaze and add 1/2 cup of water or chicken stock to the bottom of the pan.
  11. Continue to roast chicken for 30-40 minutes or until the thigh is 170 degrees.
  12. Brush chicken 1-2 more times during that time.
  13. Remove chicken from pan and let rest for 10 minutes, meanwhile, remove fat from the surface of the pan juices and add the rest of the glaze. 
  14. Bring that sauce to a boil and serve along side of chicken.

 

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