Roast Chicken is always an easy weeknight choice and this Blood Orange Roast Chicken will not disappoint. This gluten free chicken is moist, tender and flavorful and can be used in a myriad of ways for weeknight leftovers.
I am working on some fun stuff for the blog here at Seasonal Cravings. Not only do I have some cool new giveaways coming up but I am going into more details about menu planning. A lot of my friends and readers comment on how hard it is to get organized and get dinner on the table each night. There are so many pieces that come into play here from time to plan, shop and cook to what your family likes and dislikes to eat. It can become overwhelming and completely boring.
All I know is that when I plan my week’s meals ahead there is a part of me that feels “at peace.” Seriously, it is a huge weight off my shoulders. In my case, I rotate meals I know my kids will like with at least two new recipes I am testing for the blog. It works out for me and it can work out for you. I am going to provide weekly meal planning templates and lots of tips to help you get started. After all, we all need to find a little bit of peace in our lives.
This Blood Orange Roast Chicken can easily fit into your weekly meal planning. Blood oranges are seasonally available so it’s time to grab them while you can. I am obsessed with them, thus the Blood Orange Wine Spritzer here and the blood orange water I’ve been drinking every day. A bit of flavor in your water can really do the trick to keep you hydrated. I also like to add them to my kale smoothies and green salads. The kids like to eat them straight up because well…they are called “blood” oranges, why else?
This was a resounding success in the Kelly house. Kids and adults of all ages enjoyed this. Sometimes the simple recipes are the best. The chicken skin gets crisp and brown just the way I like it. Rubbing softened butter under the skin makes for some amazingly moist and flavorful chicken. The cavity is stuffed with 1 blood orange, 1 onion and 1/2 head of garlic. These come together to make some yummy pan juices that can be used to pour over the chicken when serving. If you prefer you can skim the fat off the top of the pan juices.
The cooking method was adapted from Fine Cooking.
Blood Orange Roast Chicken
- 1 whole chicken 4-6 lbs
- 1 blood oranges cut in halves
- 1 onion cut in quarters
- 1/2 head of garlic cut horizontally
- 4 tbsp of softened unsalted butter
Preheat oven to 450°.
Discard gizzards and rinse chicken inside and out.
Pat dry, place breast side up in an ovenproof skillet and salt and pepper the inside of the chicken.
Gently pull the skin away from the meat and push the softened butter in between. Make sure to get back to the back of the chicken and down the sides.
Rub the outside of the chicken with butter too.
Squeeze the juice of 1/2 of the orange on top of the chicken and put that half in the cavity.
Stuff the cavity with the remaining orange, onions and 1/2 head of garlic.
Salt and pepper outside of chicken.
Place in oven and cook for 15 minutes. Then turn heat down to 375° and cook for about 45 min to 1 hour more. Thermometer should read 170° when inserted into the thigh and juices should run clear.
Baste the chicken with the pan juices several times throughout cooking and rotate once.
Let chicken rest, covered with foil before serving.
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