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

How to Make Roasted Chicken With Nutmeg and Orange


  • 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.

Printable Recipe Card

About Roasted Chicken With Nutmeg and Orange

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