Monday, January 18, 2010

Roast Chicken w/ Orange Glaze

orange chicken3

I roast a chicken Ina's way, at least once a week.
But every once in a while I like to mix it up.

This was probably the easiest roast chicken I have ever made, and the best one so far.

This was created out of desperation.
I had no chicken stock to add to the pan, and the bird was burning, so I added orange juice to the pan instead!

It made a beautiful glaze and imparted a really nice flavor.
This will be my weekly roast bird.
For now.

Roast Chicken w/ Orange Glaze:

4 lb. organic whole chicken
2 tbsp kosher salt
1 tbsp olive oil
a few sprigs of fresh rosemary (or thyme)
half of a lemon
black pepper
1/3 cup of orange juice

Clean & rinse your bird, remove the bag of giblets and pat dry.

In a roasting pan, stuff the cavity with a half of a lemon and fresh herbs.
Rub the olive oil all over the skin with your hands and sprinkle with kosher salt and black pepper.

Pour just enough orange juice to coat the bottom of the pan (save the rest for later).

Roast chicken at 425F and set your timer for exactly 75 minutes (one hour and 15 minutes, in case you weren't sure).

Check the chicken after 45 minutes and make sure there are still juices at the bottom of the pan. If there is not enough liquid, then add the rest of the orange juice.
Keep basting during the last half hour of cooking.

Let the bird rest on a cutting board for 10 minutes, before slicing.
Pour the yummy juices over the sliced meat and arrange on a platter with roasted potatoes and vegetables.

Makes great leftovers for the next day!


T.W. Barritt at Culinary Types said...

I love roast chicken on a Sunday afternoon. It makes the house smell so good! Now, I will add orange for even better aroma therapy!

Ciao Chow Linda said...

The orange juice looks like a great addition.

Estrella Damm said...

What a beautiful mistake.

Lee Shelton IV said...

I will ABSOLUTELY be trying this! Thanks for sharing!

kat said...

A nice change up of flavor.

Meghan said...

I love the combination of orange and rosemary with chicken. I love to roast chickens; it's always good to find a new recipe for it!

Proud Italian Cook said...

Just a typical dinner at Staceys house served up on a siver platter.
I'm trying that orange additon next time!

Karen said...

oh yum! that sounds delicious and the photos are very appealing. Got to get a chicken now.

Bob said...

That looks killer, I love orange glazed chicken. Man, I wish I roasted a chicken every week. I'd never be able to use or store all the bones and such though. Heh.

Maria said...

Love the orange and rosemary touch!

A Feast for the Eyes said...

Ah, it was fate that led you to discover this. I'm roasting my weekly turkey breast, as I type. I wish I had seen this sooner! Next time!
PS: Love Ina's chicken technique, too.

"Guppy" Honaker said...

It looks delicious. I make a similar orange glaze for lamb.

Keep up the good work on you blog. - David

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noble pig said...

What a great idea with the OJ, nice save.

Zoe said...

What a great way to flavor a whole chicken!

Velva said...

Beautiful! Citrus is a really nice compliment to poultry. Very nice.

The Italian Dish said...

I stuff my chickens all the time with oranges and lemons and then squeeze orange juice over them as they cook! We are on the same page! This looks delicious.

The Japanese Redneck said...

I love orange flavored chicken. Yummy!

Randi Lynne said...

Very yummy! I plan on making stock and tortilla soup with the leftovers!