Spatchcocks are small, meaty tender chickens. In this recipe they are glazed with a delicious orange-tea marmalade. In addition, a wealth of heart-healthy vitamins and minerals come in each spatchcock. Serve on a bed of wild rice.
1 tea bag, such as Earl Grey
2 medium oranges, unpeeled
1/2 cup no-sugar-added orange marmalade
4 spatchcocks, about 500 g each
1/2 teaspoon pepper
2 onions, sliced
8 sprigs fresh rosemary
8 sprigs fresh thyme
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Preheat the oven to 190°C. Fit a roasting pan with a wire rack. Steep the tea bag in 1/4 cup boiling water for 5 minutes in a small saucepan. Discard the tea bag. Squeeze the juice from 1 orange into the tea, and then stir in the marmalade until melted. Keep warm. Cut the remaining orange into quarters.
Remove and discard the giblets from the spatchcocks. Wash the spatchcocks and dry thoroughly, and then sprinkle the cavities with pepper. Loosen the breast skin slightly. Stuff the cavity of each spatchcock with 1 orange quarter, a quarter of the onion slices, 1 rosemary sprig and 1 thyme sprig. Tie the legs together with kitchen string. Place the spatchcocks, breast side up, on the rack in the roasting pan. Brush the spatchcocks over and under the skin with about a quarter of the glaze. Pour enough water into the pan to cover the bottom (the water should not reach the rack).
Roast the spatchcocks on the middle oven rack, basting over and under the skin every 20 minutes with the remaining glaze, until browned and the juices run clear, about 1 hour. Let the spatchcocks stand for 10 minutes. Discard the rosemary, thyme, onions and orange from the cavities of the spatchcocks. Garnish with the remaining rosemary and thyme sprigs. Discard the skin before serving the spatchcocks.
Spatchcocks with skins removed are relatively low in total fat, especially saturated fat.