Spatchcocked Chicken with Bourbon Brown Sugar Glaze
This roasted spatchcocked chicken is seasoned with thyme, sage, & blood orange and smothered in sweet bourbon glaze.
Course Main Course
Keyword bourbon, chicken, holiday, sage, thyme
Prep Time 20minutes
Cook Time 1hour
Resting Time 30minutes
Total Time 1hour50minutes
1tablespoonfresh thymeleaves only
Zest of 1 blood orange
Bourbon Brown Sugar Glaze
Spatchcock the chicken by removing the backbone and flattening out the breast bone and ribcage (see note).
Mix together the dry rub ingredients in a small bowl. Rub all over the whole chicken and let it rest. For best results, let it dry out in the fridge uncovered overnight, but in a pinch let it sit at room temperature for no more than half an hour.
Heat the oven to 425 degrees F. Arrange the chicken on a foil-lined baking sheet and cook for 40-50 minutes (until an internal temperature of 145-150 degrees F). Let it rest on a cutting board for 10 minutes.
As the chicken rests, make the Bourbon Brown Sugar Glaze. Melt the butter in a small pot over medium heat. Stir in the brown sugar, soy sauce, paprika, and bourbon. Cook until syrupy, about 10-15 minutes.
Carve the chicken and serve with a drizzle of glaze on each plate.
How to Spatchcock a Chicken: Lay the bird breast-side down on a clean cutting board. Starting at the tail end, use kitchen shears (or a sharp knife) to cut out the backbone. Flip the bird over, flatten it out, and apply pressure to the breast bone until you hear a pop.