ROASTED CHICKEN WITH NUTMEG AND ORANGE

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Roasted Chicken With Nutmeg and Orange image

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

1 whole chicken, about 4 lbs. (roaster)
1 teaspoon orange zest, finely minced
1 teaspoon ground nutmeg, divided
1 tablespoon unsalted butter, softened
1 tablespoon extra virgin olive oil
1/2 teaspoon salt, divided
2 tablespoons orange juice, freshly squeezed
2 tablespoons fresh lemon juice
ground black pepper

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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