GARLIC HERB ROAST CHICKEN with ROASTED ORANGES & RED ONIONS

GARLIC HERB ROAST CHICKEN with ROASTED ORANGES and RED ONIONS
1 chicken, 4-5 pounds
2 navel oranges, sliced in thick slices or wedges
2 red onions, sliced or wedged (zest one orange)
2 cloves garlic, minced
4 tablespoons butter, softened + 2 tablespoons butter, cubed or thinly sliced
2 teaspoons coarse salt
2 + 1 teaspoons fresh thyme
pepper to taste
  • Preheat oven to 450 degrees.
  • Mash garlic and 1 teaspoon salt into a paste.
  • Combine garlic paste, 2 teaspoons thyme, butter and zest until well blended.
  • Gently separate the skin from the chicken and rub one half of the butter mixture all over.
  • Season the outside with the remaining salt and some pepper.
  • Fill the cavity with a few of the orange slices, onion wedges and remaining thyme.
  • Place chicken, breast side up on a rimmed baking sheet with the wings folded in and legs banded together.
  • Scatter the remaining orange and onion pieces around the chicken.
  • Dot onions and oranges with the 2 tablespoons of butter pieces.
  • Roast for 30 minutes. At this point I added some potatoes also.
  • Brush chicken with remaining garlic butter mixture.
  • Flip oranges and onions.
  • Rotate the baking sheet and roast 15 minutes more.
  • Remove the onions and oranges if caramelized.
  • Roast chicken 15 minutes more or until juices run clear.
  • Let rest 10 minutes before serving.
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3 comments:

Martha (MM) said...

This looks like a really yummy chicken recipe!

Lisa said...

Wow, those roasted oranges must make for one super tasty chicken. You've got my tastebuds totally invested in this.

Roz from 'la bella vita' said...

I love roasted chickens and that is one gorgeous roast! Thanks for sharing on Fresh Clean and Pure Friday/Seasonal Saturday! Yum yum!