Recipe by -Patrish
This is such a good recipe. The chicken really turns out moist - but not falling apart - and full of flavor. The Asian chili paste kicks it up a notch and adds a nice twist. A good recipe for working moms: prepare the chicken in the morning and throw it in the oven when you get home. It'll just be getting done after you've had a chance to sit down, kick your shoes off and have a glass of wine. Note: The recipe does not state whether to cover or not but I do, and take the cover off the last 20-30 minutes or so.
Top Review by more time momma
I've never stuffed a chicken with citrus before, but we really liked this. It was moist and flavorful. I wondered what it would taste like - it certainly didn't taste "orangey". We especially liked the chili paste. You could probably sub a good hot sauce if you wanted to - my store carries Thai pepper chili sauce. I followed Patrish's instructions except I got a giant roaster. I will get a smaller bird next time - it just takes too long if I start the oven at 4pm. I ended up cutting off the legs, sticking them back in the oven for 20 more minutes, and serving the breast for dinner - we had legs for lunch!
- 1 (3 1/2-4 lb) chicken, whole
- 1 1⁄2-2 teaspoons Asian chili sauce
- 1 small onion, quartered
- 1 orange, sliced
- 3 sprigs rosemary
Directions See How It's Made
- Remove the chicken's giblets, rinse the bird inside and out, and pat it dry.
- Heat the oven to 350°F.
- Rub about half of the chili paste over the inside of the bird and half over the outside. Stuff the cavity of the bird with the onion, orange and rosemary.
- Season the whole of the chicken with salt and pepper.
- In a large sauté pan or in a small roasting pan (with or without a rack), roast the bird, periodically basting it with the fragrant juices that accumulate (you may need to tilt the pan at first to collect them) for 1 to 1 1/2 hours, depending on the size of the bird. (Check by seeing if the juices that result from pricking the thigh run clear, or use a thermometer to check that the temperature of the thigh at its thickest is 165° to 170° F.) Let the bird sit for 10 minutes before carving and serving it.
- Degrease the pan juices (a gravy separator does this quickly), and pass the juices on the side.