CITRUS ROASTED CHICKEN

1. Spatchcock the chicken by using a pair of poultry shears or sharp kitchen scissors (instructions below).
2. Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil.
3. Add 1 tablespoon of olive oil and rub all around the edges of a medium to large baking sheet.
4. Cut Cara Cara orange and Minneola tangelo wheels into 1/4" wheels and place on baking sheet. Add shallots, and garlic cloves.
5. Season lightly with salt and pepper. Add the chicken to the baking sheet and coat both sides in olive oil, salt, and pepper. Allow the chicken to sit in the seasonings for about 30 minutes before roasting.
6. Roast the chicken for 45-50 minutes, or until golden brown and the internal temperature reaches 165 degrees F.
7. Transfer the chicken from the baking sheet to a clean cutting board and allow to rest for 10 minutes.
8. While the chicken rests, return the baking sheet to the oven and continue to bake until the citrus is lightly browned. Remove from the oven and set aside.
9. Carve the chicken and serve with caramelized citrus, softened shallots, and garlic.

Spatchcock Chicken

1. Cut along each side of the chicken’s backbone, removing the spine completely.
2. Flip the chicken over, pulling the legs out so they rest flat against the cutting board.
3. Position hands on the middle of the breast bone and press down firmly until you hear an audible crack and the breasts lay flat on the cutting board.
4. Save the spine for chicken stock or discard.