Roasted Orange And Nutmeg Chicken Recipe

For a filling protein supper, roast chicken is frequently best. Rotisserie chicken from the store has limited flavor. This roasted orange and nutmeg chicken recipe will calm your fears of preparing and flavoring an entire chicken.

-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


Preheat oven to 400 F. Chicken dries on paper towels. Chicken with salt & pepper. Cut, halves, and strips the onion. Half two oranges circularly. The orange's rinds should be kept.

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Lay onions in a baking dish or roasting pan. Orange circles on onions. Sandwich chicken on oranges. Stuff chicken cavities with orange rinds. The marinade is made by melting butter in a skillet over medium heat.

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Combine honey, orange juice, and nutmeg. Thicken marinade in 2 minutes of soft boiling. Apply marinade to chicken after two minutes of cooling. Brush marinade.

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For 15 minutes at 400 F, chicken roasts. Chicken out of oven. Add garlic powder and boil chicken with liquid. If certain chicken parts brown faster, foil.

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Turn down the oven to 350. Chicken, bake again. Bast twice and roast until 165 F, 1 hour and 15 minutes.

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Let the chicken rest for fifteen minutes before slicing and serving. If preferred, garnish with freshly minced tarragon.

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