Orange- and Herb-Roasted Spatchcock Chicken

saveur.com

Debbie Fenner

subheading: For the wet rub:

3 Tbsp. packed light brown sugar

1 tsp. finely grated orange zest

2 Tbsp. coarsely chopped fresh sage, plus more for garnish

2 Tbsp. fresh thyme leaves

1 Tbsp. coarsely chopped fresh rosemary

1 garlic clove, minced (1 tsp.)

1 tsp. freshly ground black pepper

1 Tbsp. kosher salt

1⁄4 cup extra-virgin olive oil

1½ tsp. Worcestershire sauce

1 Tbsp. sherry vinegar

subheading: For the chicken:

6 to 8 sprigs of fresh thyme

One 3 to 3¼-lb. chicken, spatchcocked* and pat dry

3 medium oranges (1 lb.), thinly sliced

1 medium yellow onion (9 oz.), halved and sliced ¼-in. thick

2 Tbsp. melted unsalted butter

Directions at saveur.com

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