Orange Garlic Roast Chicken
Orange Garlic Roast Chicken
Ingredients
- 1 small orange
- 3¼ lb (1.7 kg) whole chicken
- 4 garlic cloves, bruised plus 2 garlic cloves, minced
- ½ cup butter
- 1 tsp ground cumin
- 3 tbsp chopped fresh cilantro
- 1 tbsp fresh chopped mint
- ½ tsp salt
- ½ tsp cracked black pepper
Instructions
- Grease a wire rack and place it in a roasting pan.
- Preheat the oven to 350°F (180°C).
- Grate 1 teaspoon of zest from the orange and put it in a small saucepan.
- Cut the orange into quarters.
- Rinse the chicken inside and out with cold water and pat dry with paper towel.
- Put the bruised garlic cloves and orange inside the chicken.
- Tie the legs together and tuck the wings behind.
- Place the chicken in the prepared pan.
- Melt the butter with the zest over medium low heat.
- Add the remaining ingredients.
- Brush some of the butter mixture over the chicken.
- Roast, uncovered in the preheated oven, brushing with the butter mixture during cooking, for about 1½ hours, or until cooked and the juices run clear when the chicken is pierced around the thigh bone (or when a meat thermometer reads 180°F (82°C) when inserted into the thickest part of the thigh).
- Cover the chicken with foil to keep warm and let stand for 10 minutes before carving.
Notes
Make Ahead: The chicken can be prepared a day ahead. Store covered, in the refrigerator. Let stand at room temperature for 1 hour before roasting.
Serving Suggestions: Serve with mashed orange sweet potato and steamed green beans.
Tip: To jazz-up a simple roast chicken, try adding ingredients such as: lemon, rosemary, garlic, onion, lemongrass and whole spices into the cavity of the chicken. The aromas will permeate through the meat producing subtle but delicious flavors.
Serving Suggestions: Serve with mashed orange sweet potato and steamed green beans.
Tip: To jazz-up a simple roast chicken, try adding ingredients such as: lemon, rosemary, garlic, onion, lemongrass and whole spices into the cavity of the chicken. The aromas will permeate through the meat producing subtle but delicious flavors.