Hands down, the winner for best meal of the week goes to, (drum roll, please) … the roasted chicken. So much so, you can be sure to find the leftover pot roast rolling its eyes in the fridge.
I’d also be willing to bet money that if I made roasted chicken every night for dinner, probably no one would complain, ever. Maybe I’m on to something here.
There is something about the juiciness on the inside and the crispiness on the outside of a roasted chicken that keeps everyone coming back for more. Maybe it also has to do with the versatility of this pretty little bird that keeps things from getting boring. Smother a chicken in anything you desire, from barbecue sauce to soy sauce, lemon juice to olive oil, I never like to make the same bird twice, (well, maybe except for this one).
I prefer roasted chicken during the winter season, always a nice way to warm up the kitchen after a below-freezing kind of day. I’m sure your diners will feel the same way too, after getting their hands on a piece of this tasty orange glazed chicken.
Winter is the best time for citrus, so why not utilize winter’s bounty? If you can, get your hands on some Florida naval oranges before the season comes to an end. Thanks to my Goodale farms weekly share I have a bowl full on my counter. If not naval oranges, Valencia oranges can be the juiciest and are perfect for cooking or that early morning glass of O.J.
Remember that a little bit of basting goes a long way. The citrus from the oranges and the sweetness from the honey combined with the dried thyme give this recipe everything you are looking for in a roasted chicken. I guarantee you will find your chicken eaters licking their fingers at the table and asking for more.
I like to serve mine alongside roasted potatoes but any side will do. Leftovers, — if there are any leftovers — make for the perfect chicken salad.
Don’t forget to let your bird rest before carving, this will ensure the juices stay inside the meat and not run all over your carving board.
Orange, Honey & Thyme Whole Roasted Chicken
Serves: 4
Ingredients:
1/2 cup freshly squeezed orange juice
1/2 cup honey
1 tablespoon dry thyme
1 orange, halved
1 3-4 pound chicken, giblets and excess fat removed
Salt and fresh ground black pepper
• Preheat the oven to 400 degrees. Line a roasting pan with two layers of aluminum foil. In a small bowl combine the orange juice, honey, thyme, salt and pepper, whisk until smooth. Taste for seasoning. Place the chicken in the pan, stuff with the both halves of the orange and then spoon all but 1/4 cup of liquid over the chicken. Set the extra liquid aside.
• Place the chicken in the oven, legs in first, and roast for 10 minutes. Spoon any accumulated juices back over the chicken, reverse the pan back to front, and return to oven. Repeat four times, basting every 10 minutes and switching pan position each time. If the juices dry up, use the reserved liquid. If the chicken begins to brown too much too quickly, lower the heat a bit.
• After 50 minutes of roasting, insert a thermometer into a thigh. If it reads 155 to 165 degrees remove from the oven, if it is not ready then continue the cooking process, checking the temperature at every 10 minute interval, continuing to baste and rotate. Once the chicken has reached the proper temperature, remove from the oven and baste one last time with the juices from the pan. Let rest 10 minutes before serving.
*Note: If using chicken parts and not a whole chicken, cooking time will be reduced to approximately 30-40 minutes, depending on the size of the chicken pieces. Use a thermometer to check for proper cooking temperature and doneness.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.
Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
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