Orange and Herb Roasted Spatchcock Chicken
Ingredients
- 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
- <sup>1</sup>⁄<sub>4</sub> cup extra-virgin olive oil
- 1½ tsp. Worcestershire sauce
- 1 Tbsp. sherry vinegar
- 6–8 sprigs of fresh thyme
- One 3–3¼-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
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