Orange roast chicken is a light, economical and extremely tasty alternative for Christmas dinner. The combination of citrus fruits with honey and butter guarantees golden skin and moist meat, while the aromatic garnish of garlic, onion and rosemary perfumes the entire kitchen.
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It’s a dish that brings presence to the table and that festive touch that defines the end of year celebrations.
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To start cooking, start with simple recipes, read the recipe carefully and follow the instructions step by step.
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Maintain organization in the kitchen, using basic utensils and ensuring knives are sharp.
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Also preheat stoves and ovens and use low heat to avoid burning food, and pay attention to food signs, such as smell and color.
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Separate and measure all ingredients before lighting the heat. This saves you from wasting time looking for something in the middle of preparation.
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For beginners, low or medium heat is ideal as it gives more time to react and prevents food from burning.
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It is normal that the first attempts are not perfect. Cooking is a learning process
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Find out how to prepare and serve the star of the dinner:
Ingredients
- 1 whole chicken (2 to 3 kg)
- 4 cloves of crushed garlic
- 2 tablespoons butter at room temperature
- 2 tablespoons of olive oil
- Juice of 1 orange
- The zest of 1 orange
- 1 tablespoon of honey
- 1 teaspoon sweet paprika
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- Rosemary sprigs to taste
Filling
- ½ orange in pieces
- 1 onion cut into quarters
- 2 peeled garlic cloves
- Rosemary to taste
Preparation method
- Dry the chicken and carefully remove the skin from the breast, spreading a little butter underneath.
- Mix the remaining butter with the garlic, olive oil, orange juice and zest, honey, paprika, salt and pepper.
- Season the chicken inside and out with this mixture.
- Stuff with orange, onion, garlic and rosemary.
- Place on a baking tray, breast side up, cover with aluminum foil and bake at 200°C for 1 hour 10 minutes.
- Remove the paper, pour the cooking juices over it and turn the oven up to 220°C.
- Bake for another 30 to 40 minutes, basting occasionally, until golden brown.
- Transfer to a plate and decorate with grapes, orange slices, cherries and rosemary.
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