Roasted Orange And Nutmeg Chicken Recipe
Prep Time:
5 minutes
Cook Time:
1 hour, 32 minutes
Servings:
5 servings
Ingredients
  • 1 (3 ½–4 pound) whole roasting chicken
  • 2 teaspoons kosher salt, or more to taste
  • 1 teaspoon fresh cracked pepper, or more to taste
  • 1 yellow onion
  • 3 large oranges
  • 3 teaspoons fresh grated nutmeg
  • 4 tablespoons butter
  • 2 tablespoons honey
  • 1 teaspoon garlic powder
Directions
  1. Preheat the oven to 400 F.
  2. Blot chicken with a paper towel to remove extra moisture.
  3. Season chicken with salt and pepper.
  4. Peel the onion, cut it in half, and slice into strips.
  5. Cut two oranges into rounds.
  6. Juice the remaining orange and reserve the rinds.
  7. Place onions along the bottom of a baking dish or roasting pan.
  8. Lay orange rounds on top of the onions.
  9. Place the chicken on top of the oranges.
  10. Insert the orange rinds into the cavity of the chicken.
  11. Prepare the marinade by melting the butter over medium heat in a saucepan.
  12. Add the honey, orange juice, and nutmeg and whisk together.
  13. Boil lightly until marinade has thickened slightly, approximately 2 minutes.
  14. Allow the marinade to cool for a couple of minutes, then pour it over the chicken. Use a brush to spread the marinade evenly.
  15. Roast the chicken for 15 minutes at 400 F.
  16. Remove chicken from the oven. Sprinkle over garlic powder and baste the chicken with the cooking liquid. If parts of the chicken are darkening more quickly, cover with foil to ensure even browning.
  17. Turn the oven temperature down to 350 F.
  18. Return the chicken to the oven. Continue roasting for approximately 1 hour and 15 minutes, basting a couple more times, until the internal temperature reads 165 F.
  19. Allow chicken to rest for 15 minutes before carving and serving. Garnish with minced fresh tarragon, if desired.