Orange and Lime Roasted Chicken

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READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare the chicken--take out the bag of organs and neckbone that is tucked inside, then wash the cavity well with warm water.
  • To make the bird more attractive, cut off the triangular tail piece and the wing tips; remove any large clumps of fat under the skin that sometimes appear near the tail; pat the chicken dry with a paper towel.
  • Preheat oven to 425°.
  • Halve one of the oranges and squeeze out, and reserve the juice; quarter the rinds.
  • Do the same for the lime.
  • Put the orange quarters, lime quarters, and rosemary in the chicken's cavity; add as many orange and lime quarters as the cavity will hold.
  • Thinly slice the remaining orange into rounds.
  • Loosen the skin from the chicken; slip the rounds under the skin; leftover orange rounds can be used to garnish the dinner plates.
  • Whisk together the Worcestershire sauce, soy sauce, and honey; pour in the reserved orange and lime juices.
  • Place the chicken on a rack in a roasting pan; put it in the oven and cook for 20 minutes.
  • Decrease oven temperature to 350°; brush the chicken with the sauce; baste every 10 minutes until the chicken is done, about 40 minutes.
  • Remove the bird from the oven and let it rest for 15 minutes before carving.
  • Remove the skin and orange peels before serving.
  • Put the sauce in a small pot; bring to a boil and cook for 3 minutes; serve with the chicken.
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