Orange Roasted Chicken with Carrots and Fennel

November 16th, 2012

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Roasting a chicken is an easy way to impress your dinner guests. Start with an organic free-range chicken, some garlic and your favorite citrus fruit…delish!

Orange Roasted Chicken with Carrots and Fennel

  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh rosemary
  • 1 orange, quartered
  • 1 head garlic, cut in half crosswise
  • 2 fennel bulbs, cut into 1/8s
  • 4 carrots cut into 2-inch chunks

Olive oilPreheat the oven to 425 degrees F.
Remove the chicken giblets, rinse the chicken inside and out and pat the outside dry. Salt and pepper the inside of the chicken. Stuff the cavity with the bunch of rosemary, orange quarters, and all the garlic. Brush the outside of the chicken with olive oil and sprinkle with salt and pepper. Place the fennel and carrots in a roasting pan and toss with salt, pepper and olive oil. Spread around the bottom of the roasting pan and place the chicken on top, breast side down.

Roast the chicken for 90 minutes, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes before slicing.

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