Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sous-chef Roxana Pareja and her husband, José, created this guest-worthy roast chicken.

Recipe by Cooking Light October 2006


Credit: Randy Mayor

Recipe Summary

4 servings (serving size: about 4 ounces chicken)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

279 calories; calories from fat 27%; fat 8.3g; saturated fat 2.8g; mono fat 2.4g; poly fat 1.6g; protein 47.3g; carbohydrates 0.8g; fiber 0.4g; cholesterol 155mg; iron 2.7mg; sodium 659mg; calcium 36mg.