Roasted Chicken With Nutmeg and Orange

Mikekey K

By
@Mikekey

A nice flavorful change from the usual Sunday roast chicken. Makes a nice Fall dinner. Serve with roasted potatoes and steamed baby carrots


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Serves:

4-8

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Roast

Ingredients

4 lb
whole roasting chicken
1 tsp
grated orange zest
1 tsp
ground nutmeg, divided
1 Tbsp
unsalted butter, softened
1 Tbsp
olive oil
1/2 tsp
salt, divided
2 Tbsp
orange juice, fresh
2 Tbsp
fresh lemon juice
ground black pepper, to taste

Directions Step-By-Step

1
Preheat oven to 375º F.
2
Remove excess fat from cavity of chicken.
3
Combine orange zest, half of the nutmeg, butter, olive oil and half of the salt. Set aside.
4
Combine citrus juices and set aside.
5
With fingers, gently loosen skin from breast and thigh/leg area. Put butter mixture under loosened skin, patting skin back into place to spread butter. Season with half of remaining nutmeg and salt.
6
Place an oiled roasting rack in roasting pan. Place chicken (trussed if desired) breast side down. Roast 40 minutes. Carefully turn chicken breast side up and baste with cooking juices.
7
Pour citrus juice over top of chicken and season with remaining salt and nutmeg, and pepper. Roast without basting another 40 minutes, or until internal temperature in leg/thigh area reaches 180ºF.
8
Remove to cutting board and let rest 10 minutes before carving.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American