Sous-chef Roxana Pareja and her husband, José, created this guest-worthy roast chicken.
1 (4-pound) whole chicken
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 teaspoon kosher salt
1 teaspoon ground cumin
2 teaspoons butter, softened
3/4 teaspoon freshly ground black pepper
1/2 teaspoon paprika
2 garlic cloves, crushed
1 small orange, quartered
1 small onion, quartered
How to Make It
Preheat oven to 375°.
Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine oregano and next 7 ingredients (through paprika) in a small bowl. Rub oregano mixture under loosened skin and over breasts and drumsticks. Place garlic in body cavity; arrange orange and onion quarters in cavity. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a roasting pan coated with cooking spray. Bake at 375° for 1 hour and 20 minutes or until thermometer registers 165°. Let stand 10 minutes. Discard skin. Remove orange quarters; squeeze juice over chicken. Discard oranges, garlic cloves, and onions.
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This seasoning mix is superb. I did sub olive oil for butter and would recommend it--you need less, too, since it spreads more easily. As for cooking method, I used Mark Bittman's amazing roast chicken version--preheat heavy iron skillet in 475 oven, put chicken in preheated skillet (breasts up), cook for 15 min, then cut the heat to 350 and cook for 45 more minutes or until you get the right temp on your meat thermometer. Fantastic method that cooks the dark meat without drying out the breast. Be sure to use the lowest rack of your oven.
Excellent roasted chicken recipe for the Fall - we love to make it on Halloween while passing out candy to the kids - while it roasts, the smells mix with the fall air and by the end of Trick-or-Treat, you are ready to eat! We tend to use a little extra oranges, garlic, onion, olive oil instead of butter & extra spices. Our major change is to tent the chicken & use low-salt chicken broth / white wine for basting (Note: we don't usually eat the skin so crispy is not a factor here and we take it off prior to baking, but feel free to leave the skin on and not tent the chicken if you like crispy skin). Always comes out super moist and juicy! The orange flavor gives it just a hint of something different and fresh. Serve with steamed asparagus, mashed potatoes and the rest of the wine for a great meal. Any leftovers can be shredded and used for other recipes in the week - Enjoy!
Good, solid roast chicken recipe. Really enjoyed the flavor combination, however next time I think I will sub out the butter in the rub and use olive oil instead. Had a hard time distributing the rub evenly due to the butter. Also made a quick au jus with the drippings by adding a little white wine and finishing with a small amount of butter; this really added to the flavor.
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