ORANGE ROAST CHICKEN
ORANGE ROAST CHICKEN
Serves: 4
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Ready In: 1 hour 50 minutes
Accommodates: PHASE 1
Sliced fruit never fails to add something beautiful to every dish. Not only do the oranges elevate the appearance of this tasty roast chicken, they also bring a subtle yet zesty flavor.
INGREDIENTS
DIRECTIONS
Note: For added flavor I like to pull the chicken apart once cooked and place all of the meat in a large skillet, add the drippings and saute together for about 5 minutes over medium-high heat. This brings added flavor and juiciness to the meat. You can add the vegetables to this as well if desired.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Ready In: 1 hour 50 minutes
Accommodates: PHASE 1
Sliced fruit never fails to add something beautiful to every dish. Not only do the oranges elevate the appearance of this tasty roast chicken, they also bring a subtle yet zesty flavor.
INGREDIENTS
- 1 whole 5 lb. chicken
- 2 Tbsp olive oil, divided
- 2 cups baby carrots, halved
- 1 large onion, halved then quartered
- 1/2 tsp celery seed
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp parsley
- 1 orange
- 1/4 cup broth
DIRECTIONS
- Preheat your oven to 350 degrees.
- Rinse the chicken inside and out and pat dry. Place it in a 9 x 13 glass baking dish, breast-side down.
- In a large skillet heat 1 Tbsp of olive oil over medium-high heat. Add the carrots to the skillet and saute for 2 minutes. Add the onions and saute for 2 minutes more. Add the spices and stir to combine. Set aside.
- Massage the chicken, top and bottom with the remaining 1 Tbsp of olive oil and sprinkle with salt and pepper.
- Cut the orange in half setting one half aside. Cut the other half into eighths. Place these inside the chicken with 1/2 cup of the sautéed vegetables. Slice part of the other half of the orange into 3 thin slices, reserving a chunk at the end to be juiced. Place the three thin slices of orange on top of the chicken. Scatter the remaining vegetables around the pan, add 1/4 cup broth and squeeze the remaining orange chunk over chicken and veggies.
- Place on the second to bottom rack and roast for 90 minutes, basting with the drippings every 30 minutes.
Note: For added flavor I like to pull the chicken apart once cooked and place all of the meat in a large skillet, add the drippings and saute together for about 5 minutes over medium-high heat. This brings added flavor and juiciness to the meat. You can add the vegetables to this as well if desired.