A delightful twist on roasted chicken, featuring a crispy spatchcocked preparation and a tangy orange glaze.
Combine the salt, pepper, garlic powder, paprika, cumin, thyme, and fennel seed in a bowl.
Mix the spices thoroughly to ensure an even distribution of flavors.
Rub the spice mixture under the skin and all over the chicken. Cover and refrigerate for 4-24 hours.
Allowing the chicken to marinate overnight enhances the flavor.
Preheat the oven to 450°F (230°C).
Ensure the oven is fully preheated for even cooking.
Heat a cast iron pan over medium-high heat. Add olive oil and place the chicken skin-side down. Press with a heavy pan or foil-covered bricks and cook until the skin is golden and crispy, about 15 minutes.
Using a heavy weight ensures even contact and crispiness.
Melt butter in a pan over medium heat. Sauté onions for 3 minutes, then add garlic, ginger, brown sugar, water, orange juice and zest, lemon juice, and soy sauce. Bring to a boil and simmer for 5 minutes.
Stir constantly to prevent the sugar from burning.
Mix cornstarch with Grand Marnier to create a slurry. Add to the glaze while whisking continuously. Simmer for another 5 minutes.
Whisking prevents lumps and ensures a smooth glaze.
Remove the weight and flip the chicken skin-side up. Transfer to the oven and roast for 20-25 minutes, until the internal temperature reaches 165°F (74°C).
Use a meat thermometer to ensure the chicken is fully cooked.
Let the chicken rest on a cutting board for 10 minutes. Meanwhile, strain the orange glaze and combine with the pan drippings.
Resting allows the juices to redistribute, keeping the chicken moist.
Serve the chicken on a platter with the orange glaze drizzled over. Pair with rice or noodles.
Garnish with fresh herbs for added color and flavor.
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