Ingredients with Measurements:
- 1 whole chicken (about 4 pounds)
- 2 bitter oranges, juiced
- 1 tablespoon of orange zest
- 3 tablespoons of olive oil
- 2 tablespoons of fresh rosemary, chopped
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the chicken and pat it dry with paper towels.
3. In a small bowl, mix together the bitter orange juice, orange zest, olive oil, rosemary, salt, and black pepper.
4. Rub the mixture all over the chicken, making sure to get it under the skin and in the cavity.
5. Place the chicken in a roasting pan, breast side up.
6. Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.
7. Let the chicken rest for 10 minutes before carving and serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 2g
Protein: 38g
Substitutions for ingredients:
- If you can't find bitter oranges, you can use regular oranges or lemons instead.
- If you don't have fresh rosemary, you can use dried rosemary.
Variations:
- You can add sliced onions and garlic to the roasting pan for extra flavor.
- You can use different herbs, such as thyme or sage, instead of rosemary.
Tips and tricks:
- Make sure to let the chicken rest before carving it to allow the juices to redistribute.
- To get crispy skin, you can broil the chicken for the last 5 minutes of cooking.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken, place it in a baking dish and cover it with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a platter with roasted vegetables and a side salad.
Garnishes:
- Garnish the chicken with fresh rosemary sprigs and orange slices.
Pairings:
- This chicken pairs well with roasted vegetables, such as carrots, potatoes, and Brussels sprouts.
Suggested side dishes:
- Serve the chicken with a side salad or roasted vegetables.
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil to prevent it from burning.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Bitter oranges are commonly used in Mediterranean and Middle Eastern cuisine.
Flavor profiles:
- This chicken has a tangy and slightly bitter flavor from the bitter oranges, which is balanced by the earthy and aromatic flavor of the rosemary.
Serving suggestions:
- Serve the chicken with a glass of white wine or a cold beer.
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