Gluten-Free Tamari Maple Spatchcock Chickens

Combine Tamari and maple syrup. Place chickens in a baking dish or food storage bag. Pour half the marinade over the chickens and let sit at room temperature for 30 minutes.

Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. Slice the oranges, lemon, and onion into ¼ inch slices. Line the parchment paper with the slices. Place a baking rack over the baking sheet and put the chickens on the rack, skin side down. Discard marinade.

Roast for 25 minutes, basting occasionally with the reserved Tamari mixture. Flip the chicken over, brush with tamari mixture, and roast for another 25 minutes or until an instant-read thermometer registers 165°F in the breast. Remove from the oven, cover loosely with foil, and let rest for 15 minutes.

Reserve the sliced fruit and onions to garnish. Pour the pan juices and any leftover Tamari mixture into a small pot and bring to a boil. Boil for 5 – 6 minutes or until it thickens to a glaze consistency. Take off the heat and whisk in the butter. Brush some glaze on the chickens and serve the rest on the side.