ORANGE ROAST CHICKEN
Orange and herbes de Provence give this dish a Mediterranean flavour. Taken from Food and Drink (LCBO) Holiday 2007
Provided by Tabby Bartley
Categories Whole Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 425' F.
- Wash and pat the chicken dry, remove and excess fat. Season the chicken cavity with salt and pepper.
- Squeeze the juice from 1 orange, then set the juice aside. Put the squeezed orange halves and garlic inside the chicken. Skewer the cavity closed and truss the bird.
- Brush the chicken all over with the melted butter and then season with salt and pepperand sprinkle with herbes de provence. Cut the remaining 2 oranges into quaters.
- Coat the bottom of a roasting pan with the oil, then place the chicken in the pan, with the orange quaters.
- Roast chicken for 20 min then reduce oven temperature to 350' F. Continue to roast the chicken, basting with the pan juice for another hour or until an instant-read thermometer inserted into thickest part of thigh reads 165'F.
- Transfer chicken and oranges to serving platter, placing chicken breast-side down. Let rest loosely covered with aluminium foil for 10 to 15 minute.
- Tip the roasting pan and spoon out any excess fat. Place the pan over medium heat, add chicken stock and deglaze the pan by scraping up the browned bits with wooden spoon. Add the orange juice and bring to boil, then boil until the liquid is reduced to about 2/3 cup then season with salt and pepper.
- Remove the trussing string from chicken, turn chicken breast side up and carve. Add any juices from the chicken to the sauce. Serve the chicken with the sauce and orange wedges.
- (for thicker sauce add flour).
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Lara Teichmann
[email protected]The chicken was a bit dry, but the glaze was delicious. I think I'll try cooking the chicken at a lower temperature next time.
Patricia Ward
[email protected]This recipe was a bit too sweet for my taste. I think I'll try it again with less sugar in the glaze next time.
Dinuth Herath
[email protected]I'm not a big fan of orange chicken, but I tried this recipe and was pleasantly surprised. The chicken was moist and the glaze was not too overpowering. I would definitely make this again.
Sherry Haks
[email protected]This is a great recipe for a weeknight dinner. It's quick and easy to make, and the results are always delicious.
toufiq ahmed
[email protected]I've made this recipe several times and it's always a hit. The orange glaze is what really makes this dish special. It's the perfect balance of sweet and tangy.
Unarine Managa
[email protected]This recipe is a keeper! The chicken was incredibly juicy and the orange glaze was so flavorful. I highly recommend this recipe to anyone looking for a delicious and easy-to-make roast chicken.
Adam Grammatico
[email protected]I made this dish for my family last weekend and it was a big hit! The chicken was so moist and flavorful, and the orange glaze was the perfect touch. I'll definitely be making this again.
Sarmila Dahal
[email protected]This is my go-to recipe for roast chicken. It's always a crowd-pleaser, and the leftovers are great for sandwiches or salads.
Tech Unboxing
[email protected]I tried this recipe for the first time last night and it was a huge success! The chicken was perfectly cooked and the orange glaze was amazing. I will definitely be making this again.
Ma Nis
[email protected]This orange roast chicken is a delightful dish that is both easy to make and packed with flavor. The chicken is juicy and tender, while the orange glaze gives it a sweet and tangy crust. I served it with roasted vegetables and mashed potatoes, and it