Tamari Maple Spatchcock Chickens
6
Product(s) Used
Special Diet
Gluten-FreeCourse
Main CourseMain Ingredient
ChickenOccasion
Entertaining, HolidaysIngredients
- ½ cup San-J Tamari or San-J No Soy Tamari for soy-free
- ½ cup Maple syrup
- 2 whole chickens spatchcocked
- 2 oranges or blood oranges
- 1 lemon
- 1 onion
- 1 tablespoon unsalted butter
Directions
- 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.
To make this gluten-free dish also soy-free, swap San-J Tamari with San-J No Soy Tamari.