Roasted Maple and Orange Spatchcock Chicken with Root Vegetables

1. Preheat the oven to 425 degrees Fahrenheit. 2. In a small bowl, mix together the softened butter, rosemary, and orange zest. 3. Place chicken breast side down on a cutting board. Use kitchen shears to make along each side of the backbone. Remove the backbone. Transfer to the center of a rimmed baking sheet, breast side facing up. Firmly press down on the chicken to flatten it. 4. Pat chicken dry. Season both sides of the chicken with salt and pepper. Gently lift skin away from the meat and use your hands to spread some of the butter mixture under the skin and some on top of the skin. 5. Place the sheet pan in the oven and roast for 20 minutes 6. While the chicken is baking, heat orange marmalade and maple syrup in a small saucepan set over medium-high heat. Stir in the Worcestershire sauce, chili powder, red pepper flakes, and apple cider vinegar. Bring to a simmer, then reduce heat to low and keep warm. 7. In a bowl, toss carrots with olive oil, maple syrup, and salt and pepper to taste. 8. After 20 minutes, remove the sheet pan from the oven. Arrange the carrots around the chicken and return to the oven. Roast for 20 minutes more. 9. After 20 minutes, remove the sheet pan from the oven again. Brush the glaze over the chicken. Return to the oven for 5 to 10 minutes. The glaze can burn if it gets too hot, so watch closely. The chicken is done when a thermometer inserted in the thigh meat reads 165 degrees Fahrenheit. 10. Cover the chicken loosely with foil and let it rest for 10 minutes before slicing and serving. Garnish with chopped fresh parsley before serving, if desired.