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Garlic-Butter Rubbed Chicken with Roasted Oranges and Red Onions

The age-old pairing of chicken and citrus gets a delicious update. Orange wedges stand in where lemon often appears, and red onions provide a piquant balance. Slices of each cook inside the chicken and alongside it. The meat is kept moist and the skin crisp, thanks to a few tablespoons of orange-garlic butter rubbed in between.

  • prep: 15 mins
    total time: 1 hour 25 mins
  • servings: 6

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Ingredients

  • 1 garlic clove, minced
  • Coarse salt
  • 4 tablespoons unsalted butter, softened
  • 2 navel oranges (preferably organic), 1 zested, both cut into 2-inch wedges
  • 2 teaspoons finely chopped fresh thyme, plus a few sprigs
  • 1 whole chicken (4 to 4 1/2 pounds)
  • 2 red onions, peeled and cut into 1 1/2-inch wedges

Directions

  1. Step 1

    Preheat oven to 450 degrees. Mash garlic and 1 teaspoon salt into a paste.

  2. Step 2

    Combine garlic paste, butter, zest, and chopped thyme. Gently separate skin from breast of chicken, and rub half of the butter mixture under the skin on each side. Season with salt.

  3. Step 3

    Fill cavity with 2 orange wedges, 1 onion wedge, and thyme sprigs. Place chicken, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs together with kitchen twine. Scatter remaining oranges and onions around chicken. Dot oranges and onions with 1 tablespoon butter mixture.

  4. Step 4

    Roast for 30 minutes. Brush chicken with remaining butter mixture. Flip oranges and onions. Rotate sheet, and roast for 15 minutes more. Remove oranges and onions if caramelized. Roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, 10 to 15 minutes more. Let rest for 10 minutes before serving.

Source
Martha Stewart Living, January 2011

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Reviews (3)

  • Tygrys 16 Feb, 2013

    The flavor and aroma is amazing. I love the taste of oranges in the chicken, it was also very moist and the skin really crispy. However, next time I make this recipe I'll keep the chicken longer in the oven, in a slightly lower temperature. While it was cooked, when I took it out of the oven, it was still a little bit tough and I found it hard to carve the chicken. That's the only drawback I was able to find though :).

  • spoonraker 7 Aug, 2011

    This chicken is so delicious that I murdered my girlfriend because I didn't want to share any of it with her. I held her little head under the water until the bubbles stopped, and now all the chicken is MINE!

  • spoonraker 7 Aug, 2011

    OH. MY. [filtered word]. GOD. THIS. IS. AMAZING!