ROASTED CHICKEN WITH NUTMEG AND ORANGE
A nice flavorful change from the usual Sunday roast chicken. Makes a nice Fall dinner. Serve with roasted potatoes and steamed baby carrots.
Provided by Outta Here
Categories Whole Chicken
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375º F.
- Remove excess fat from cavity of chicken.
- Combine orange zest, half of the nutmeg, butter, olive oil and half of the salt.
- Combine citrus juices and set aside.
- With 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.
- Place 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.
- Pour 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.
- Remove to cutting board and let rest 10 minutes before carving.
Nutrition Facts : Calories 785.3, Fat 59.4, SaturatedFat 17.6, Cholesterol 251.4, Sodium 518.5, Carbohydrate 1.8, Fiber 0.2, Sugar 1, Protein 57.4
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