Spicy Whole Roasted Chicken With Orange and Rosemary

Recipe by MSnow
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (3 1/2-4 lb) chicken, whole
  • 1 12 - 2
    teaspoons Asian chili sauce
  • 1
    small onion, quartered
  • 1
    orange, sliced
  • 3
    sprigs rosemary
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DIRECTIONS

  • 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.
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