Yucatan Orange Chicken
To shorten the roasting time, butterfly the chicken. Remove the backbone with poultry shears, open the chicken up like a book, and press flat on the baking sheet. Rub with the oil and smoky spice blend rub.
Ingredients
- CHICKEN
- 1/4 cup pumpkin pie spice
- 1 tablespoon smoked paprika
- 1 tablespoon pure ancho chile powder
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 (4 pounds) Just Bare Whole Chicken
- SAUCE
- 2 medium oranges
- 1/2 cup cider vinegar
- 1/3 cup honey
- 2 tablespoons brown sugar
- 1 jalapeño or Serrano chile, finely chopped
Instructions
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Heat oven to 425°F. Mix pumpkin pie spice, paprika, chile powder, salt, and 2 tablespoons brown sugar together. Place chicken in shallow baking pan; tie legs with kitchen twine. Rub with oil and pat seasoning mixture over the entire chicken.
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Place in oven; roast about 1-1/4 hours or until internal temperature in thigh reaches 165°F on an instant read thermometer and juices run clear.
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Meanwhile, grate zest from one orange into a medium saucepan. Squeeze juice from both oranges into pan (you should have about 1/2 cup). Stir in remaining sauce ingredients. Bring to a boil; reduce heat to medium and simmer about 15 minutes or until reduced by half.
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Serve chicken with warm sauce.