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.
Absolutely wonderful!! Have made this many times, comes out perfect every time.
Martha Stewart Member
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 :).