Orange Herb Roasted Chicken

Orange Herb Roasted Chicken

Delicious roasted chicken with a subtle orange and herb flavor

Chicken roasted on the bone is probably one of the best comfort meals once done right.  I like to roast a whole chicken because I can use the backbone to make stock, plus left overs can be repurposed easily and well my kiddo believes that crispy roasted chicken skin is the only thing worth eating  on the chicken !

 I love chicken because it’s a blank canvas you can definitely flavour a chicken based on any type of cuisine that you are feeling for this recipe is a basic herb roasted chicken . I am including some flavour ideas if you want to make it a bit fancy.  Please note this recipe is for a half chicken and I will be doing some recipes for a whole roasted chicken.

 Flavour ideas :

• Indian - Yogurt, turmeric, garam masala , garlic, ginger, coriander and chili powder

• Chinese - soy, five spice powder, ginger, garlic , oyster sauce

• Thai - Galangal, fish sauce, lime juice, chili paste, shallot, lemon grass

 I need to thank my Jamaican cooking teacher , Ms. Layota Panton for her tip of roasting chicken at a high heat for 15-20 minutes and then lowering the temperature for the rest of the cooking time. This definitely helps create that crispy skin with moist flavourful chicken.

Ingredients :

• 3 tablespoons of butter (softened)

• 3 sprigs of thyme

• 2 finely minced garlic cloves

• 2 sprigs of tarragon

• 1 tablespoon of stone ground mustard

• 2-3 Tablespoons of salt

• 2 tablespoons of black pepper

• 1/3 cup of orange juice

• 1 tablespoon of Worchestire sauce

• 2 teaspoons of paprika

• 2 tablespoons of cilantro finely chopped

• 1 tablespoon of sugar (brown)

• 6 slices of orange

• Juice of 1 lime

  Preparation:

• Prepare chicken by trimming off excess fat and rinsing the chicken with the lime juice .

• Pat chicken dry with a paper towel , this helps the seasonings to adhere to the chicken. Discard paper towel after use and rinse hands.

• Create a compound butter to season chicken by mixing the softened butter, garlic , mustard, sugar, cilantro, thyme , tarragon and orange juice .

• Season the chicken with salt , black pepper and paprika ensuring both sides are evenly seasoned.

• Using your fingers separate the chicken skin from the breast meat to create a pocket and place 1/3 of the butter mixture in this space.

• Separate the skin between the thigh and lower breast and place some of the butter mixture in the pocket created also place 2-3 slices of orange in the pockets under the skin.

• The remainder of the butter mixture rub on the outside of breast and leg of the chicken.

• In a baking tray / dish spray non stick cooking spray or a little oil and layer the remainder of the orange slices on the bottom.

• Place the chicken on the orange slices and pre heat the oven to 490 F .

• When the oven is up to temperature place chicken in for 20 mins and then lower the temperature to 370F for 20 -30minutes. (Additional time may be needed depending on the size of the chicken. Use a kitchen thermometer to ensure the chicken gets to an internal temperature of 165F).

• Remove from heat and allow to cool before cutting .

Serving Recommendations:

• Roasted veggies

• Salad

• Mashed potatoes

• Rice

 Take this recipe for a spin and let me know some flavour combos that you tried and loved !