My Holiday Chicken Challenge
The RecipeRoast Chicken with Orange, Onion, and Sage
Work: 20 minutes
Total: 2 hoursIngredients
2 garlic cloves, minced
4 tablespoons plus 2 teaspoons canola oil
2 navel oranges, zested and cut into 1-1/2-inch wedges
2 teaspoons finely chopped sage, plus 4 additional leaves
Ground black pepper
1 whole chicken (4 to 4 1/2 pounds), patted dry
2 white onions, cut into 1-1/2-inch wedgesDirections
- Heat oven to 450 degrees F. In a small bowl combine garlic, 4 tablespoons oil, orange zest, and chopped sage. Rub mixture over entire chicken, including under the skin on each side of the breast. Season with salt and pepper.
- Fill chicken cavity with as many orange and onion wedges as comfortably fit, plus the 4 sage leaves. Set aside remaining oranges and onions. Place chicken breast side up on a rack in a roasting pan and tuck wings under. Tie legs together with kitchen twine. Drizzle with 2 teaspoons oil and season with salt and pepper.
- Roast chicken for 45 minutes. Baste with pan juices and add remaining oranges and onions to pan, then continue roasting until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees F, 25 to 30 minutes more. Let rest for 10 minutes before serving with oranges and onions. Serves 4 to 6.
Per serving without skin: 420 calories, 22g total fat, 2.5g sat fat, 226mg sodium, 12g carbs, 135mg chol, 43g protein, 2g fiber
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Originally published in Ladies' Home Journal, April 2012.
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