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

Cuisine American

Keyword bourbon, chicken, holiday, sage, thyme

Prep Time 20

Cook Time 1

Resting Time 30

Total Time 1 50

Servings people

Calories 425kcal

Ingredients

Dry Rub

4 pound whole chicken
2 ½ teaspoon salt
2 teaspoon black pepper
1 tablespoon fresh sage chopped
1 tablespoon fresh thyme leaves only
Zest of 1 blood orange

Bourbon Brown Sugar Glaze

½ cup brown sugar
½ cup bourbon
2 tablespoons soy sauce
2 tablespoons unsalted butter
1 teaspoon paprika

Instructions

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.

Notes

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.

Nutrition