HEAT OVEN TO 400F/204C. Line a rimmed baking sheet with aluminum foil and spray with olive oil or other cooking spray (for easy clean up)
MARINATE CHICKEN: Place all marinade ingredients (except 1 teaspoon of orange zest) in a large ziploc bag and squish to combine. Add spatchcocked chicken, seal bag and massage to coat well. Marinate for 4-6 hours or overnight in fridge or, quicker, at room temperature for 30 minutes. If you don’t have time, skip the marinating.
ROAST CHICKEN: Remove chicken from marinade, pat dry with paper towels and place on roasting pan. Pour marinade into a small saucepan and set aside. Lightly sprinkle the chicken with salt. Roast chicken skin side up for 30-40 minutes, depending on size of chicken. Internal temperature on an instant read meat thermometer should read 150F/66C in thickest part of breast meat. You will finish cooking in broiler. Remove chicken from oven. Pour off grease from pan. (At this point, you can make the glaze and do the final steps just before you’re ready to serve.)
MAKE TERIYAKI GLAZE/SAUCE: While chicken is roasting, whisk cornstarch into marinade in saucepan. Bring marinade to a boil and boil for 2 minutes until sauce is thickened. Lower heat and cook for another 2 minutes. If glaze is too thick, add a bit of water. Brush some of glaze over roasted chicken. Reserve remaining 1/2-3/4 cup to pass with the chicken later.
BROIL CHICKEN WITH GLAZE FOR 4-6 MINUTES: Turn oven to Broil. Place oven grill 10-12 inches from broiler (top of the oven). Return glazed chicken to oven. Broil for 4-6 minutes until browned on top (be careful not to let it burn). Chicken should read 155F/68C in the breast or 165F/74C in the thigh with instant thermometer when done.
CUT AND SERVE: The best way to cut it is to transfer chicken to cutting board. Brush with more glaze. Let chicken rest 5-7 minutes. Cut into quarters or eighths. Garnish with remaining orange zest and chopped green onions or parsley and serve. Drizzle on extra sauce or pass it on the side. Serve from cutting board or move to a platter.
Recipe Notes
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