Real Recipes From Real Home Cooks ®

roasted chicken with nutmeg and orange

Recipe by
Mikekey *
Seattle, WA

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

yield 4 -8
prep time 20 Min
cook time 1 Hr 30 Min
method Roast

Ingredients For roasted chicken with nutmeg and orange

  • 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

How To Make roasted chicken with nutmeg and orange

  • 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.

Categories & Tags for Roasted Chicken With Nutmeg and Orange: