Ingredients with Measurements:
- 1 whole chicken (3-4 pounds)
- 2 oranges, sliced
- 4 sprigs of fresh rosemary
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 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 425°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 under the skin and inside the cavity.
5. Stuff the cavity of the chicken with the sliced oranges and fresh rosemary.
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 and serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Preheat oven to 425°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Protein: 30g
Carbohydrates: 6g
Fiber: 2g
Sugar: 4g
Sodium: 500mg
Substitutions for ingredients:
- Lemons can be used instead of oranges.
- Thyme or sage can be used instead of rosemary.
Variations:
- Add chopped potatoes, carrots, and onions to the roasting pan for a complete meal.
- Use chicken thighs or drumsticks instead of a whole chicken.
Tips and tricks:
- Make sure to let the chicken rest before carving to allow the juices to redistribute.
- Use a meat thermometer to ensure the chicken is cooked through.
- Baste the chicken with the pan juices halfway through cooking for extra flavor.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a platter with the roasted oranges and rosemary as a garnish.
Garnishes:
- Fresh rosemary sprigs
- Orange slices
Pairings:
- Roasted vegetables
- Mashed potatoes
- Green salad
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Garlic bread
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil halfway through cooking.
- If the chicken is not browning enough, increase the oven temperature to 450°F for the last 10-15 minutes of cooking.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
- Use a meat thermometer to ensure the chicken is cooked through to a safe temperature of 165°F.
Food history:
- Roast chicken has been a popular dish for centuries, with recipes dating back to medieval times.
Flavor profiles:
- The orange and rosemary add a bright and herbaceous flavor to the chicken, while the garlic and black pepper add depth and richness.
Serving suggestions:
- Serve the chicken with a side of roasted vegetables and a green salad for a complete meal.
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