This whole chicken recipe is wonderful for a spring or summer evening. Just don't cook it on a really hot day when you don't want to keep your oven running for hours. You can serve it with anything and cook veggies right under the chicken. I threw in potatoes and carrots.
Take an oven stuffer roaster and pull out the innards. Trim any excess fat or skin that you wish and place in a roasting pan. Pour 1 Tbsp of honey over it and rub in. Zest 1/2 a lemon and 1 orange over the chicken, spreading it around. Squeeze the half lemon over it, then juice the full orange over it as well. Place the oranges inside the cavity. Sprinkle with 1 Tsp garlic powder and 1/2 Tsp onion powder, 1/2 Tsp sage, and 1/2 Tsp thyme. Top with fresh cuts of rosemary and a dusting of sesame seeds.
Roast according to package directions depending on the weight of your chicken. You don't need to add any water to the pan, but if you are worried, you can add 1/4 inch of chicken broth to the pan if you like veggies more tender than crispy. The juices will give the vegetables a great taste but you might want to melt some butter over them when you are done cooking them.
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