Source: LCBO Food & Drink, Holiday 2007
Rating: 9/10
When I made this I used a convection oven, brined the chicken for 6 hours, put the chicken on a rack, and I did not peel the oranges (not sure if I was supposed to). I was surprised at how the orange flavor had been imparted into the chicken.
Preheat oven to 425°F.
Wash and pat the chicken dry, remove any excess fat. Season the chicken cavity with salt and pepper.
Squeeze the juice from 1 orange then set the juice aside. Put the squeezed orange halves and garlic inside the chicken. Skewer the cavity closed and truss the bird.
Brush the chicken all over with the melted butter and then season well with salt and pepper and sprinkle with herbes de Provence. Cut the remaining 2 oranges into quarters.
Coat the bottom of a roasting pan with the oil, then place the chicken in the pan, with the orange quarters.
Roast the chicken for 20 minutes then reduce the oven temperature to 350°F. Continue to roast the chicken, basting with the pan juices for another hour or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
Transfer the chicken and oranges to a serving platter, placing the chicken breast-side down. Let rest loosely covered with aluminum foil for 10 to 15 minutes.
Tip the roasting pan and spoon out any excess fat. Place the pan over medium heat, add the chicken stock and deglaze the pan by scraping up the browned bits from the bottom with a wooden spoon. Add the orange juice and bring to a boil,, then boil until the liquid is reduced to about 2/3 cup then season with salt and pepper.
Remove the trussing string from the chicken, turn chicken breast-side up and carve. Add any juices from the chicken to the sauce. Serve the chicken with the sauce and orange wedges.
Ingredients
Directions
Preheat oven to 425°F.
Wash and pat the chicken dry, remove any excess fat. Season the chicken cavity with salt and pepper.
Squeeze the juice from 1 orange then set the juice aside. Put the squeezed orange halves and garlic inside the chicken. Skewer the cavity closed and truss the bird.
Brush the chicken all over with the melted butter and then season well with salt and pepper and sprinkle with herbes de Provence. Cut the remaining 2 oranges into quarters.
Coat the bottom of a roasting pan with the oil, then place the chicken in the pan, with the orange quarters.
Roast the chicken for 20 minutes then reduce the oven temperature to 350°F. Continue to roast the chicken, basting with the pan juices for another hour or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
Transfer the chicken and oranges to a serving platter, placing the chicken breast-side down. Let rest loosely covered with aluminum foil for 10 to 15 minutes.
Tip the roasting pan and spoon out any excess fat. Place the pan over medium heat, add the chicken stock and deglaze the pan by scraping up the browned bits from the bottom with a wooden spoon. Add the orange juice and bring to a boil,, then boil until the liquid is reduced to about 2/3 cup then season with salt and pepper.
Remove the trussing string from the chicken, turn chicken breast-side up and carve. Add any juices from the chicken to the sauce. Serve the chicken with the sauce and orange wedges.