Off Memooleh Betapoozim Chicken Stuffed with Oranges
Delight your taste buds with the vibrant and aromatic flavors of *Off Memooleh Betapoozim*—a succulent chicken stuffed with fresh oranges and roasted to golden perfection. This show-stopping dish combines zesty citrus, warm spices like paprika and cumin, and fragrant herbs such as rosemary and thyme to create a savory-sweet masterpiece. The chicken is enveloped in a luscious marinade of orange zest, honey, and lemon juice, ensuring every bite is bursting with flavor. Roasted atop a bed of carrots and onions with a touch of chicken broth for added moisture, this recipe delivers tender, juicy meat and perfectly caramelized vegetables. Perfect for special occasions or an indulgent family meal, this easy-to-follow recipe is sure to impress with its exquisite aroma, bold flavors, and eye-catching presentation.
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Recipe Information
Ingredients
- 1 whole chicken
- 2 oranges
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon honey
- 2 tablespoons lemon juice
- 2 carrots, roughly chopped
- 1 onion, roughly chopped
- 1 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Rinse the chicken inside and out, then pat it dry with paper towels. Set aside.
Zest one orange and juice it into a small bowl. Slice the second orange into quarters.
In a mixing bowl, combine the olive oil, minced garlic, rosemary, thyme, paprika, cumin, salt, pepper, orange zest, honey, and lemon juice. Mix well to form a marinade.
Rub the marinade all over the chicken, including under the skin and the cavity. Reserve a small amount for basting later.
Stuff the cavity of the chicken with the orange quarters.
Place the chopped carrots and onions in a roasting pan to create a bed for the chicken. Position the chicken breast-side up on top of the vegetables.
Pour the chicken broth into the roasting pan to keep the chicken moist during cooking.
Roast the chicken in the preheated oven for 75–90 minutes, or until the internal temperature of the thickest part of the meat reaches 165°F (74°C). Baste the chicken with the reserved marinade every 20-30 minutes for extra flavor and a golden finish.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before slicing. Discard the orange quarters from the cavity.
Serve the chicken with the roasted vegetables and drizzle with the pan juices for added flavor.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 5544 mg | 241% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 56.2 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1982 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
