Butter-flied Roast Chicken
- 1 (3 lb) whole chicken, backbone removed
- 2 TBS s.a.l.t. sisters Orange Ginger Garlic Salt
- ¼ cup orange juice
- 1/3 cup olive oil
- 6 garlic cloves, peeled and smashed
- Handful of parsley, chopped
In a small mixing bowl, combine Orange Ginger Garlic Salt, orange juice, olive oil, garlic and parsley. Place chicken in a large bowl, pour the marinade over it and turn the chicken several times to make sure it is completely coated. Cover bowl with plastic wrap and refrigerate for 24 hours.
When ready to roast, preheat oven to 375 degrees. Place chicken on a foil lined baking sheet, skin side up. Discard any remaining marinade. Roast chicken in oven until juices run clear and the internal temperature is 165 degrees, about 50-60 minutes. Make it a meal with roasted golden potatoes and a fresh salad.