Talking with your coworkers is sometimes a great way to get a new recipe idea. I heard about this one a little more than a year ago while I was on a contract, and it sounded like it would be an interesting new way to roast a chicken. Here are the ingredients:

  • 1 4-5 lb whole chicken for roasting
  • 1 large orange
  • 2 limes
  • 2 lemons
  • 1/2 c pulpless orange juice
  • 1 c water
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/2 tsp poultry seasoning
  • Peel the citrus fruit, and cut each into appx. 1/3-inch slices.
    Rinse the chicken thoroughly, and pat dry with paper towels.
    Use your hand to separate the skin from the chicken on the breast, and around the back if you can.
    Sprinkle some seasonings on both the insides and the outside of the bird.
    Push the slices of citrus fruit between the skin and the meat, alternating fruits.
    Once you have stuffed as much citrus as you can underneath the skin, stuff the bird with the rest of the citrus slices.
    Insert a meat thermometer into the thickest part of the meat, avoiding bones.
    Roast the chicken at 350 degrees until it reaches 185 degrees.
    Mix together the orange juice and water, use for basting.
    Remove chicken and let sit for 5-10 minutes.
    Peel off skin, and discard citrus fruit slices.
    Carve chicken, and enjoy!

    I’m serving this chicken with potatoes that are cut into bite-sized chunks and baked with salt, pepper, and butter on them.

    Results: William thought the chicken was okay, but not nearly as citrusy as he expected. When I make this dish again, I would probably do it a little differently. I’d stuff the chicken with citrus pretty early in the day, and let it “marinate” for a few hours before putting it into the oven. I would also poke holes down into the meat, through the fruit slices, to try to get more juice down into the meat.

    Author: WFY

    Yet another Washingtonian pushing the ubiquitous Nats/DC sports, Penn State, commuting, bicycling, kayaking, broomball, skiing, gin & tonic agenda.

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