Ingredients with Measurements:
- 1 whole chicken (3-4 lbs)
- 2 blood oranges, sliced
- 2 sprigs of fresh rosemary
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp 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 minced garlic, olive oil, salt, and black pepper.
4. Rub the garlic mixture all over the chicken, making sure to get it under the skin and inside the cavity.
5. Stuff the cavity with the sliced blood oranges and rosemary sprigs.
6. Place the chicken in a roasting pan, breast side up.
7. Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.
8. Let the chicken rest for 10 minutes before carving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Protein: 35g
Carbohydrates: 10g
Fiber: 2g
Sugar: 6g
Sodium: 600mg
Substitutions for ingredients:
- Regular oranges can be used instead of blood oranges.
- Thyme or sage can be used instead of rosemary.
Variations:
- Add sliced onions and carrots to the roasting pan for a complete meal.
- Use lemon and thyme instead of blood orange and rosemary for a different flavor profile.
Tips and tricks:
- To get crispy skin, pat the chicken dry with paper towels before rubbing it with the garlic mixture.
- Letting the chicken rest before carving allows the juices to redistribute and makes for a juicier bird.
Storage instructions:
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the chicken in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a platter with the blood orange slices and rosemary sprigs for a beautiful presentation.
Garnishes:
- Fresh parsley or thyme can be used as a garnish.
Pairings:
- This chicken pairs well with roasted vegetables, such as carrots, potatoes, and Brussels sprouts.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil and continue roasting.
Food safety advice:
- Always use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
Food history:
- Blood oranges are a type of orange that originated in Italy and are known for their deep red flesh.
Flavor profiles:
- The blood oranges add a sweet and tangy flavor to the chicken, while the rosemary adds an earthy and aromatic note.
Serving suggestions:
- Serve the chicken with a side of roasted vegetables and a green salad for a complete meal.
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