Honey-Roasted Chicken

Want to cook a whole bird fast? Remove the backbone and flatten it. It's called spatchcocking or butterflying, and it's an awesome way to roast (or grill) chicken quickly and evenly. It also makes carving a breeze. You can remove the backbone with sturdy kitchen shears.


1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons chopped fresh thyme
2 garlic cloves, minced
1 teaspoon kosher salt
1/4 teaspoon pepper
1 (4-lb.) whole chicken, backbone removed, patted dry*
1 to 1 1/2 cups lower-sodium chicken broth


1/4 cup honey
1 tablespoon orange juice
1 teaspoon grated orange peel
1/2 teaspoon paprika
1/2 teaspoon Asian chili sauce such as Sriracha

1. Heat oven to 425ºF. Place flat roasting rack in 13x9-inch pan or small rimmed baking sheet; coat rack and pan with cooking spray.

2. Combine all of the chicken ingredients except chicken and broth in small cup. Loosen skin over breast meat and thighs by gently slipping hand between skin and meat to create a pocket, being careful not to tear skin. Spread half of the thyme mixture under the skin; spread remaining mixture over outside of chicken. Place chicken flat on rack skin-side up with legs facing each other; tuck wing tips behind chicken. Pour in enough of the broth to cover bottom of pan.

3. Bake 30 minutes. Meanwhile, combine honey glaze ingredients in small bowl. Brush chicken with 1/3 of the glaze. Bake an additional 30 minutes or until internal temperature in thickest part of thigh reaches 170ºF., brushing with glaze every 10 minutes and covering with foil during the last 10 to 15 minutes if browning too fast.

4. Remove chicken; cover loosely with foil. Let stand 10 minutes before carving. Meanwhile, strain pan juices through fine strainer into medium saucepan; remove and discard fat. Bring pan juices to a boil over high heat; boil 2 to 4 minutes or until slightly thickened. Serve with chicken.

4 servings

PER SERVING: 475 calories, 23.5 g total fat (6 g saturated fat), 44.5 g protein, 19.5 g carbohydrate, 140 mg cholesterol, 795 mg sodium, .5 g fiber

TIP *Have your butcher remove the backbone, or do it yourself as follows: Place chicken, breast-side down, on cutting board. With kitchen shears, cut along one side of the backbone, cutting through any tiny rib bones; repeat on the other side. Remove and discard backbone or save to make broth. Turn chicken over and press on breastbone to flatten slightly.