Roasted Chicken With Nutmeg and Orange

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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20 Min
1 Hr 30 Min


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


1Preheat oven to 375º F.
2Remove excess fat from cavity of chicken.
3Combine orange zest, half of the nutmeg, butter, olive oil and half of the salt. Set aside.
4Combine citrus juices and set aside.
5With 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.
6Place 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.
7Pour 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.
8Remove to cutting board and let rest 10 minutes before carving.

About this Recipe

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