Citrus Roast Chicken

Preparing a chicken in its entirety is actually easier than in parts.  There’s not much muss or fuss about cleaning it, nor is there much need for handling (compared to say, if you were making an equal amount of chicken wings).  The citrus reduces down to a delicious glaze, while also keeping the meat juicy and tender.
– 1 whole chicken (4 to 5 lbs)
– 1 orange (juiced, and sliced into wedges)
– 1 apple (sliced into wedges)
– canola oil
– salt and pepper
1. Preheat oven to 450F.  Rinse the bird, inside and out, and pat dry with a paper towel, then place into a small roasting pan.  Season the cavity with salt and pepper, then stuff it with the orange and apple wedges.
2. Coat the entire bird with the canola oil.  Drizzle the orange juice over the bird, then generously season with salt and pepper.
3. Place bird on the center rack and roast at 450F for 30 min, then reduce oven temperature down to 375F.  Baste the chicken every 15 min with the juices released into the pan. Roast until the breast reaches 150F, about 10 min per pound, for a total cooking time of 45 – 60 min depending on size of bird.
4. Remove from oven and allow to rest for at least 15 minutes before carving.
5. Wasn’t the easy?  Now go eat!
* Always roast a chicken with both drumsticks pointed toward the back of the oven, which is hotter than the front.  Dark meat takes longer to cook than the white; positioning the bird like so will reduce the chance of overcooking the breast.


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