1 Whole Chicken 2 cloves Garlic (diced) 2 Limes 2 Lemons 2 Oranges 1/4 cup Dried Thyme 1/4 cup Dried Oregano 1 Onion (diced) 1 bunch Cilantro Red Pepper Flakes (to taste) Black Pepper (to taste)
Set your Masterbuilt Gravity Series to 350°F.
Dice your garlic and onion. Slice limes, lemons, and oranges in halves or quarters. Roughly chop cilantro.
Spatchcock your chicken by cutting along the right of the backbone, from the tail to the neck. Cut along the left side and remove the backbone completely. Break the breastbone by pressing down on the wings, flattening the bird.
Using paper towel, grab skin towards the neck and gently pull back.
Squeeze your citrus fruits, covering the chicken in juices.
Cover your bird with onions, garlic, dried thyme, dried oregano, and cilantro – inside the skin and on the outside of the bird.
Season with pepper and red pepper flakes to your preference.
If time allows, rest bird in refrigerator overnight for maximum flavor. Leave uncovered if you prefer a crispier skin.