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Sunday, April 12, 2015

Roasted Chicken With Nutmeg And Orange

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 4
  • 1 whole chicken, about 4 lbs. (roaster)
  • 1 teaspoon orange zest, finely minced
  • 1 teaspoon ground nutmeg, divided
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt, divided
  • 2 tablespoons orange juice, freshly squeezed
  • 2 tablespoons fresh lemon juice
  • ground black pepper

Recipe

  • 1 preheat oven to 375º f.
  • 2 remove excess fat from cavity of chicken.
  • 3 combine orange zest, half of the nutmeg, butter, olive oil and half of the salt.
  • 4 combine citrus juices and set aside.
  • 5 with fingers, gently loosen skin from breast and thigh/leg area. put butter mixture under loosened skin, patting skin back into place to spread butter. season with half of remaining nutmeg and salt.
  • 6 place an oiled roasting rack in roasting pan. place chicken (trussed if desired) breast side down. roast 40 minutes. carefully turn chicken breast side up and baste with cooking juices.
  • 7 pour citrus juice over top of chicken and season with remaining salt and nutmeg, and pepper.
  • 8 roast without basting another 40 minutes, or until internal temperature in leg/thigh area reaches 180ºf.
  • 9 remove to cutting board and let rest 10 minutes before carving.

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