1 (3 lb.) whole chicken, backbone removed
2 T Salt Sisters Orange Ginger Garlic Salt
¼ C orange juice
1/3 C The Olive Bin’s EVOO
6 garlic cloves, peeled and smashed
Handful of parsley, chopped
Butterflied Roast Chicken
Ingredients
Number Of Servings: 4-6
Directions
- In a small bowl, mix Orange Ginger Garlic Salt with orange juice, olive oil, garlic, and parsley.
- In a large bowl pour the marinade over the chicken, turning to coat evenly. Cover and refrigerate for 24 hours.
- When ready to cook, preheat the oven to 375 degrees Fahrenheit and place the chicken skin side up on a foil-lined baking sheet, discarding any leftover marinade.
- Roast for 50-60 minutes until the juices run clear and the internal temperature reaches 165.
- Serve with roasted golden potatoes and a fresh salad for a complete meal.
