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Author Notes: This is a really delicious way to cook chicken. The carcass with juices and pan drippings makes a superb and almost instant stock after you are done eating the chicken: just boil bones with pan juices and any remaining chunks of roasted orange and onion in water to cover and a touch of added salt. You can roast potatoes in the same oven with a little oil, salt and rosemary, as in the photo. —Starmade
- 1 whole chicken of moderate size
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon hot paprika (spanish or hungarian or whatever is in your cupboard)
- 1 teaspoon large crystal sea salt
- 1 tablespoon or so olive oil
- 1 splash white wine
- 1 large orange or two or three tangerines or a combo
- 2 medium onions or large shallots
- a few whole garlic cloves
- First mix up the spices and salt in a small bowl and rub all over the chicken, patting into the skin. It is good to let the chicken sit around and absorb the aroma of the spices; you can do this overnight, but it works fine if you don't have time for this. If it sits on the counter for even half an hour while you putter around the kitchen and cut up tangerines and so on it helps the flavor profile.
- While chicken sits with spices on it, cut up your onion or shallot into chunks; similarly chunk your orange or tangerine, leaving skins on. I prefer to take the the skins off the garlic though you don't have to. Preheat the oven to 425. Pick any seeds out of the orange or tangerine segments.
- pack half the rosemary sprigs inside the chicken. Squeeze a bit of orange in the cavity, and drizzle some orange juice over the whole chicken as well. Then stuff the squeezed oranges in, then pack in the rest of the rosemary.
- Toss the chunked orange, onion and garlic into the pan, nestling some up against the chicken. Drizzle olive oil over everything. Pour splash of white wine in pan.
- Roast chicken for about an hour or till done. You may want to stop in the middle of cooking and ladle some of the pan juices over the chicken.