Forgo the massive turkey this season and opt for incredibly juicy, quick-cooking spatchcock chickens.
Orange-Sorghum Glazed Chicken
Makes 8 to 10 servings
- 2 lemons, thinly sliced
- 10 sprigs fresh rosemary
- 2 (3-to 4-pound) whole chickens
- 2 tablespoons kosher salt
- 1 teaspoon cracked black pepper
- 4 tablespoons Lemon-Rosemary Butter (recipe follows), softened
- ¼ cup sorghum syrup
- 2 tablespoons orange liqueur
- 1 cup unsalted butter, softened
- 2 lemons, zested (about 1 tablespoon)
- 1½ teaspoons minced fresh rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Preheat oven to 400°. Arrange lemon slices and rosemary sprigs in a single layer on a large rimmed baking sheet.
- On a large cutting board, place chicken breast side down. Using poultry shears or kitchen scissors, cut along one side of the backbone, starting from the tail end. Repeat on other side of backbone and remove. Place chicken breast side up and press firmly to flatten. (You will hear a loud crack.) Repeat with other chicken.
- Sprinkle each chicken all over with salt and pepper. Place breast side up on top of lemons and rosemary on prepared pan. Gently rub Lemon-Rosemary Butter underneath the skin of each chicken.
- In a small bowl; stir together sorghum syrup and orange liqueur. Lightly brush sorghum mixture over each chicken.
- Roast until skin is golden and a meat thermometer inserted in the thickest portion registers 165°, basting chickens with sorghum mixture every 15 to 20 minutes during cooking. Let rest for 10 minutes before plating. Reserve drippings for Oven-Roasted Mashed Potatoes (recipe on page 55).
- In a medium bowl, combine all ingredients. Stir until fully combined. Transfer to a serving dish or store refrigerated in an airtight container for up to 1 week.
PREP TIP: Spatchcock the chickens the night before your meal, or to save time, ask the butcher at your grocery store to spatchcock the chickens for you.