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    You are in: Home / Recipes / Roasted Chicken With Nutmeg and Orange Recipe
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    Roasted Chicken With Nutmeg and Orange

    1/1 Photo of Roasted Chicken With Nutmeg and Orange

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    Mikekey's Note:

    A nice flavorful change from the usual Sunday roast chicken. Makes a nice Fall dinner. Serve with roasted potatoes and steamed baby carrots.

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    Units: US | Metric


    1. 1
      Preheat oven to 375º F.
    2. 2
      Remove excess fat from cavity of chicken.
    3. 3
      Combine orange zest, half of the nutmeg, butter, olive oil and half of the salt.
    4. 4
      Combine citrus juices and set aside.
    5. 5
      With fingers, gently loosen skin from breast and thigh/leg area. Put butter mixture under loosened skin, patting skin back into place to spread butter. Season with half of remaining nutmeg and salt.
    6. 6
      Place an oiled roasting rack in roasting pan. Place chicken (trussed if desired) breast side down. Roast 40 minutes. Carefully turn chicken breast side up and baste with cooking juices.
    7. 7
      Pour citrus juice over top of chicken and season with remaining salt and nutmeg, and pepper.
    8. 8
      Roast without basting another 40 minutes, or until internal temperature in leg/thigh area reaches 180ºF.
    9. 9
      Remove to cutting board and let rest 10 minutes before carving.

    Ratings & Reviews:

    • on March 15, 2009


      This was such a tender and juicy chicken, with wonderful yet, subtle flavors. The citrus and nutmeg were not as strong as I thought they would be based on the great aroma coming from the oven. But each bite had the perfect hint of both flavors! The cooking method resulted in even browning and a perfectly cooked chicken. Thanks for posting this recipe.Made for Went to Market tag game.

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    • on May 01, 2008


      I've made this a couple times and I love it. The orange flavor really getts into every piece of chicken. Served it with Roasted Garlic Mashed Potatoes.

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    • on October 02, 2007


      Well, you surely will know how much we enjoyed this, since we only have the other half of a 4.6 lb. roaster left. My goodness, simple enough to put together, and the taste and aroma of the chicken were captivating. I followed this exactly, but instead of the lemon juice, I used lime juice (thought I had a lemon). My chicken was yummy dreamy, between the oiled and buttered bird mixed with nutmeg, to the citrus juice that was so juicy, you would of thought the chicken was a Valencia orange itself it was that tender. Thanks mikekey. I used the citrus juice over a Tofurkey as well, and the taste was equally as fabulous, that is, if you like Tofurkey. Will use this often!

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    Nutritional Facts for Roasted Chicken With Nutmeg and Orange

    Serving Size: 1 (238 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 785.2
    Calories from Fat 534
    Total Fat 59.4 g
    Saturated Fat 17.5 g
    Cholesterol 251.4 mg
    Sodium 518.5 mg
    Total Carbohydrate 1.8 g
    Dietary Fiber 0.2 g
    Sugars 0.9 g
    Protein 57.4 g

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