Rating: 4.05 stars
41 Ratings
  • 5 star values: 16
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0

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.

Martha Stewart Living, January 2011

Gallery

Recipe Summary test

prep:
15 mins
total:
1 hr 25 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

  • 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.

Advertisement

Reviews (2)

41 Ratings
  • 5 star values: 16
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
10/20/2019
Absolutely wonderful!! Have made this many times, comes out perfect every time.
Rating: Unrated
02/16/2013
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 :).