Spicy Whole Roasted Chicken With Orange and Rosemary
- Ready In:
- 1hr 45mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
directions
- Remove the chicken's giblets, rinse the bird inside and out, and pat it dry.
- Heat the oven to 350°F.
- Rub about half of the chili paste over the inside of the bird and half over the outside. Stuff the cavity of the bird with the onion, orange and rosemary.
- Season the whole of the chicken with salt and pepper.
- In a large sauté pan or in a small roasting pan (with or without a rack), roast the bird, periodically basting it with the fragrant juices that accumulate (you may need to tilt the pan at first to collect them) for 1 to 1 1/2 hours, depending on the size of the bird. (Check by seeing if the juices that result from pricking the thigh run clear, or use a thermometer to check that the temperature of the thigh at its thickest is 165° to 170° F.) Let the bird sit for 10 minutes before carving and serving it.
- Degrease the pan juices (a gravy separator does this quickly), and pass the juices on the side.
Reviews
-
I've never stuffed a chicken with citrus before, but we really liked this. It was moist and flavorful. I wondered what it would taste like - it certainly didn't taste "orangey". We especially liked the chili paste. You could probably sub a good hot sauce if you wanted to - my store carries Thai pepper chili sauce. I followed Patrish's instructions except I got a giant roaster. I will get a smaller bird next time - it just takes too long if I start the oven at 4pm. I ended up cutting off the legs, sticking them back in the oven for 20 more minutes, and serving the breast for dinner - we had legs for lunch!
RECIPE SUBMITTED BY
MSnow
Fredericksburg, Virginia