Poulet Rôti au vin blanc et aux agrumes

Ingredients:

• 1 whole chicken (about 4 lb), spatchcocked (backbone removed and flattened)

• 2 medium oranges or 5 tangerines, sliced (peel on)

• ¼ cup dry white wine (like Sauvignon Blanc or Chardonnay)

• ¼ cup white-wine vinegar or Champagne vinegar - or you can use red wine vinegar (our preference)

• 2–3 Tbsp good olive oil, plus more for drizzling

• 1 Tbsp coarse sea salt (or to taste)

• Optional: crushed garlic and herbs de Provence

Instructions:

1. Preheat the oven to 400 °F (200 °C).

2. Prep the base. Lay the orange or tangerine slices in a single layer across the bottom of a large roasting pan or heavy baking dish.

3. Assemble. Place the spatchcocked chicken, skin-side up, directly on top of the citrus slices.

4. Season. Pour the vinegar and white wine around (not over) the chicken so the liquid stays mostly beneath it. Drizzle olive oil generously over the bird and sprinkle evenly with coarse salt.

5. Roast. Transfer to the oven and roast 45 minutes to 1 hour 15 minutes, depending on size, until the skin is deeply golden and the internal temperature at the thickest part of the breast reaches 165 °F (74 °C).

6. Rest. Remove from the oven and let the chicken rest 10 minutes before carving.

7. Serve. Spoon a little of the citrus-wine pan juices over the meat.

8. Enjoy!