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RECIPE
15 INGREDIENTS12 STEPS1HR

Aromatic Spatchcock Chicken and Gravy

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Delicious aromatic spatchcock chicken baked on a bed of oranges, basil, celery and onions is absolutely delicious and it doesn’t take long to cook. Use the left over pan drippings to create a fabulous brown chicken gravy. Pair this with any of your sides to make a complete meal.
1HR
Total Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 Tbsp
1 Tbsp
Coarse Black Pepper
1/2 Tbsp
Ground Cumin
1 Tbsp
Chili Powder
1/2 Tbsp
Ground Coriander
1
Large  Onion
2 stalks
1 handful
to taste
2 1/2 cups
Water
to taste
Salt and Pepper
1/2 Tbsp
Garlic Powder

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Nutrition Per Serving

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CALORIES
236
FAT
6.5 g
PROTEIN
24.6 g
CARBS
20.0 g

Cooking Instructions

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Step 1
Cut along the sides of the spine of the Whole Chicken (1) and remove the chicken back. Trim the chicken as well.
Step 2
Season the inside of the chicken with Kosher Salt (1 tablespoon), Ground Coriander (1 1/2 teaspoon), Ground Cumin (2 teaspoon), Chili Powder (2 1/2 teaspoon) and Coarse Black Pepper (2 1/2 teaspoon).
Step 3
Preheat your oven at 425 degrees F (218 degrees C).
Step 4
Slice the Sunkist Orange (1).
Step 5
Remove the tops and skin of the Onion (1). Roughly slice the onion.
Step 6
Roughly chop the Celery (2 stalk).
Step 7
In a baking tray arrange the sliced orange, chopped onion, chopped celery and Fresh Basil (1 handful). Place the chicken open side down. Drizzle some Olive Oil (to taste) and season the top with the remaining spices.
Step 8
Place the chicken in the oven and bake for 45 to an hour.
Step 9
Remove the chicken and place on the side. Remove the aromatics and save the oranges for garnish. Scrape as much as you can from the bottom of the tray and reserve the drippings from the tray.
Step 10
To make the gravy heat up a skillet over high heat, heat up a generous amount of Olive Oil (to taste) or butter and add the All-Purpose Flour (5 1/2 tablespoon). Using a whisk mix, the key is to have the flour moist enough to cook, so you might need more oil if it still looks crumbly. Continue to cook and whisk for about 10 minutes or until the rue reaches a chestnut brown color.
Step 11
Add in the chicken drippings from the pan, Water (2 1/2 cup) and continue to whisk as you add the water. Season with Garlic Powder (2 teaspoon), Salt and Pepper (to taste). Cook for about 2-3 minutes more until it thickens.
Step 12
Serve chicken with gravy on the side and garnish with orange slices used to bake the chicken.

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Nutrition Per Serving
Calories
236
% Daily Value*
Fat
6.5 g
8%
Saturated Fat
1.3 g
6%
Trans Fat
0.0 g
--
Cholesterol
85.0 mg
28%
Carbohydrates
20.0 g
7%
Fiber
2.3 g
8%
Sugars
8.0 g
--
Protein
24.6 g
49%
Sodium
2496.9 mg
109%
Vitamin D
--
--
Calcium
47.7 mg
4%
Iron
3.9 mg
22%
Potassium
221.2 mg
5%
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