Whole Chicken Roast with OrangesApril 23rd, 2011 in Chicken, Main Dishes by Julia Volhina
Total cooking time: 2h 30min
This roast chicken was a first real food we cooked in our new home since the move (yep, we got a house!). So it was kind of the “celebration of new home” meal :).
If you are looking for some easy recipe for some special event – search no more: whole chicken roast stuffed with oranges is very-very juicy and has a bit unusual sweet taste.
It goes good with mashed potatoes or plain boiled rice as a side dish.
If you don’t like taste of orange zest – peel oranges before stuffing, that will smooth taste a bit.
- 3.5 lb – 4lb whole fresh chicken
- 3-4 medium size oranges
- 4-5 cloves of garlic
- Ground black pepper
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients: rinse chicken (if it has giblets – remove then, you will not need chicken giblets for this recipe), wash oranges:
- Warm up oven till 340F. Arrange chicken in the baking pan and rub it with salt and ground black pepper from both sides, also inside and out:
- Slice oranges in circles (if you don’t like taste of orange zest – peel oranges before slicing):
- Trickiest part in this recipe is to stuff oranges under chicken skin. Just don’t rush and carefully push slice after slice under the skin (you can separate skin from the meat with a knife to make it a bit easier, but try not to damage skin):
- About 5-6 slices will fit on one side:
- Then flip chicken to the other side and repeat the same (4-5 orange slice will do):
- Flip chicken back. Peel garlic cloves and slice them lengthwise in to halves or quarters:
- And put inside of the chicken cavity:
- Stuff chicken cavity with orange slices and tips, as much as you can fit:
- Then tie chicken legs together with cooking twine:
- If you have some oranges left – add them to the baking pan, then put pan to the oven (preheated to 340F):
- Roast chicken with oranges for about 2h – 2.5h, from time to time pour juices from the pan over chicken, that will make it even juicier. When chicken is cooked though (if you pierce meat with knife around thigh – clear colored juice comes out) remove pan from the oven:
- Slice whole roast chicken into portion pieces (remove skin and oranges if you wish) and serve with your choice of side dish:
I am cooking the chicken now and seeing how it turns out. I am a little scared though my chickens tend to come out dry. But I will let everyone know how it comes out!!!
I’m big fan of your site. Great and delicious recipes. I would like to use this recipe for a small (1lb.) cornish hen. How should I adjust the temp & roast time. Thank you
Thank you Michael!
I am not sure if you will be able to put oranges under the skin of small hen, maybe if you slice them up and peel oranges probably. Temperature I would keep the same one, cooking time needs to be reduced… I would start with 45mins and then check juices in the chicken thigh from time to time – as soon as it comes clean – chicken is ready. Hope it works 🙂
Thanks for the tip Julia. Will do.
I bet you could use clementines for the hens! I bet it would be great!