Spatchcocked Chicken with Garlic, Parsley, and Orange

This recipe is provided by our friends at Edible Nashville (ediblenashville.com) excerpted from Mark Bittman's book, How to Grill Everything. Pure Pasture's offers the bird with the backbone already removed so when you thaw and unwrap the whole bird it will lie flat, instantly doubling the surface area—and the flavor and crisping potential.