Citrus & Herb Roasted Chicken

I love whole roasted chickens. They are easy, you can change it up to suit your mood, and you take the carcas when you’re done to make homemade chicken stock. It’s a beautiful thing.

Kids are here tonight so wanted to roast a couple of birds up and Dale will have leftovers for the work week.

Get some birds – I have two that I got from the ACME Farms & Kitchen’s paleo box. I’ve also done the meat share. It’s good, quality meat.

For each bird:

  • 1/4 c olive oil
  • 1 small – medium onion, quartered/cut into large chunks
  • 6-8 cloves of garlic
  • 2 small oranges, one sliced one quartered
  • spice blend – your choice. For these I used salt, pepper, dried rosemary and dried thyme – put enough together where you can sprinkle on top and inside the bird.

How To:

  1. Preheat the oven to 400.
  2. Put foil in a baking dish – I used 8×12 ish sized.
  3. Remove any gizzards, organs that may be inside.
  4. Rub the chicken with the olive oil, all over. Don’t be shy, get under the wings, the legs, etc. All over, put a bit inside too.
  5. Stuff the chicken with onion, garlic, some spice and two orange quarters. Squeeze the other two quarters into the bird – just the juice.
  6. Place chicken in foil, sprinkle rest of spices on chicken, all over, and place some slices on top and around.
  7. “Hug” the foil on the chicken (see pic) and put in oven.

So, your oven is at 400 – put chicken in there for 20 minutes to ‘seal’ in the juices. Then, turn it down to 375 and let it cook until the inside temperature gets to be 165. Approximately 20 minutes per pound.