Orange Rosemary Spatchcock Chicken Recipe

A tender, butter basted roast chicken in a tangy orange and rosemary sauce.



Prep Time

2hr 20 minutes

Cooking Time

40 minutes



Recipe Ingredients

  • 1 whole SPAR Tender and Tasty Spatchcock Chicken with skin
  • 5 SPAR Freshline orange slices
  • 2 SPAR Freshline onions, peeled & quartered
  • 1 head SPAR Freshline garlic, halved
  • ½ cup white wine

For the brine

  • 3 cups water
  • 1 cup SPAR orange juice
  • ¼ cup salt
  • ¼ cup SPAR sugar
  • 2 sprigs of SPAR Freshline rosemary

For the marinade

  • 2 tablespoons SPAR butter, softened
  • 1 tablespoon orange zest
  • 1 tablespoon of SPAR Freshline rosemary, chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper

Recipe Method


  1. In a large bowl, mix together the salt, sugar, orange juice and water.
  2. Immerse the chicken completely in the brine and add the rosemary.
  3. Refrigerate for 2-3 hours. 


  1. In a bowl mix together butter, garlic, orange zest, rosemary, salt, and pepper.
  2. Remove the chicken from the brine and pat dry with kitchen towel.
  3. Use your finger to separate the breast skin from the meat. Repeat with the thighs.
  4. Spread half the butter mixture under the skin and the remainder all over the chicken


  1. Preheat the oven to 200C.
  2. Layer the orange slices at the bottom of a parchment lined baking tray.
  3.  Add the onions, garlic halves and white wine, then place the chicken breast side up into the tray.
  4. Turn the oven temp down to 180C and place the chicken in the oven.
  5. Roast for +- 40 minutes and set aside to rest at room temperature for 15 minutes before serving.
  6. Serve with vegetables of your choice and use the juices from the pan as gravy.

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