This orange roasted chicken is another ideal recipe to prepare on Holidays for a family dinner. This healthy, vibrant dish is slow roasted with citrus and spices for not less than 2 hours, making the flavorful meat literally fall off the bone.
Table of Contents
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Ingredients List for Orange Roasted Chicken
- 1 capon (or a large chicken)
- 1/2 stick butter (4 tablespoons)
- 1 piece of fresh ginger, chopped (1-inch)
- 5 cloves
- 5 cloves of garlic
- 1 medium white onion, sliced
- 1 medium red onion, sliced
- Salt and freshly ground pepper
- 2 organic oranges, sliced
- 2 cinnamon sticks
- 1/2 cup chicken stock (or 1/2 cup boiled water and a bouillon cube)
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Preheat your oven to 460°F (240°C).
2. Rinse the capon with cold water, pat dry, and transfer in a roasting pan.
3. Coarsely crush the cloves, one cinnamon stick, salt, pepper, and combine with ginger and butter in a small bowl. Massage the capon the 2/3 of the butter mixture and spread it under the skin.
4. Stuff the capon with white onion, red onion, unpeeled garlic cloves, 1 cinnamon stick, fresh thyme (if using), and remaining 1/3 of the butter mixture.
5. Arrange the orange slices around the chicken in the roasting pan.
6. Season with salt and pepper, pour the chicken broth in the bottom of the pan, and roast for 2 hours. Reduce temperature to 300°F (150°C) after 30 minutes. Turn the fowl upside-down at half cooking. Baste regularly with cooking juices. Meat should fall off the bone easily at the end of cooking. Serve with white rice and enjoy.
Photo credit: © Eatwell101.com
Orange Roasted Chicken
This orange roasted chicken recipe is another healthy, beautiful, vibrant dis, perfect to prepare on Holidays for a family dinner.
- 1 capon (or a large chicken)
- 1/2 stick butter (4 tablespoons)
- 1 piece of fresh ginger, chopped (1-inch)
- 5 cloves
- 5 cloves of garlic
- 1 medium white onion, sliced
- 1 medium red onion, sliced
- Salt and freshly ground pepper
- 2 organic oranges, sliced
- 2 cinnamon sticks
- 1/2 cup chicken stock (or 1/2 cup boiled water and a bouillon cube)
Instructions
- Preheat your oven to 460°F (240°C).
- Rinse the capon with cold water, pat dry, and transfer in a roasting pan.
- Coarsely crush the cloves, one cinnamon stick, salt, pepper, and combine with ginger and butter in a small bowl. Massage the capon the 2/3 of the butter mixture and spread it under the skin.
- Stuff the capon with white onion, red onion, unpeeled garlic cloves, 1 cinnamon stick, fresh thyme (if using), and remaining 1/3 of the butter mixture.
- Arrange the orange slices around the chicken in the roasting pan.
- Season with salt and pepper, pour the chicken broth in the bottom of the pan, and roast for 2 hours. Reduce temperature to 300°F (150°C) after 30 minutes. Turn the fowl upside-down at half cooking. Baste regularly with cooking juices. Meat should fall off the bone easily at the end of cooking. Serve with white rice and enjoy.
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