We’re trying to find ways to use the rest of our oranges so I threw together this quick combination. Actually, putting it together was quick but I always forget how dang long these big, fat roasters take. I should’ve done a couple of smaller fryers instead. I’d planned to deglaze the pan with the wine and make a sauce but the drippings ended up more burnt than anything else. Again, if I’d used smaller birds that cooked more quickly, it would’ve been better.
It was still quite tasty and the leftovers made terrific chicken salad when mixed with a little mayo and lemon pepper.
- Chicken, roaster or fryer
- Oranges, 2
- Lemon, 1 or 2
- Lime, 1
- Garlic, 5 or 6 cloves
- Rosemary, several fresh sprigs
- Olive Oil
- White Wine, about a cup
- Parsley, 1/4 cup, snipped
- Chicken Broth, about a cup
- Orange Juice, 1/2 cupSlice the citrus. I used the lemon and lime because I had it on hand. It would be fine to leave it out.Crush and peel the garlic cloves.Slip a few fruit slices, a sprig or two of rosemary and 3 or 4 garlic cloves under the skin.Stuff the cavity with the rest of the fruit, garlic and rosemary.Generously coat the skin with olive oil and sprinkle with salt and pepper. Put it in a roaster pan and bake, uncovered at 350 degrees.If the skin is starting to get too brown but the bird’s not done, cover it with foil. Continue baking until the internal temp at the thigh joint reaches 160 to 170 and the juices run clear.Remove the bird to a platter. If you want to pretty it up, add orange slices.
If the pan drippings aren’t too burnt like mine were, put the roaster pan on the stovetop over medium heat. Pour in the wine and scrape up the bits from the bottom of the pan. Stir in the parsley, broth and orange juice and cook for just a few more minutes. Pour it over the carved bird or serve it on the side.Carve it up and enjoy!