Aromatic Spatchcock Chicken and Gravy

Cut along the sides of the spine of the Whole Chicken (1) and remove the chicken back. Trim the chicken as well.

Season the inside of the chicken with Kosher Salt (1 Tbsp), Ground Coriander (2 tsp), Ground Cumin (2 tsp), Chili Powder (2 tsp) and Coarse Black Pepper (2 tsp).

Preheat your oven to 425 degrees F (220 degrees C).

Slice the Orange (1).

Remove the tops and skin of the Onion (1). Roughly slice the onion.

Roughly chop the Celery (2 stalks).

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 (as needed) and season the top with the remaining spices.

Place the chicken in the oven and bake for 45 to an hour.

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.

To make the gravy heat up a skillet over high heat, heat up a generous amount of Olive Oil (as needed) or butter, and add the All-Purpose Flour (1/3 cup). 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.

Add in the chicken drippings from the pan, Water (2 1/2 cups) and continue to whisk as you add the water. Season with Garlic Powder (2 tsp), Salt (to taste) and Ground Black Pepper (to taste). Cook for about 2-3 minutes more until it thickens.

Serve chicken with gravy on the side and garnish with orange slices used to bake the chicken.