Roasted Chicken with Nutmeg and Orange
Elevate your dinner table with this irresistibly flavorful Roasted Chicken with Nutmeg and Orange, a show-stopping dish that combines zesty citrus and warming spice for a truly memorable meal. This oven-roasted whole chicken is infused with the aromatic sweetness of fresh orange zest, the earthy depth of ground nutmeg, and the savory richness of garlic and rosemary. A buttery orange-nutmeg rub is tucked under the skin for maximum juiciness, while a bed of caramelized orange slices adds a touch of elegance and tangy sweetness. Perfectly golden and basted to crispy perfection, this roast is as visually stunning as it is delicious. Ready in just under two hours and serving up to six, it's an impressive yet effortless centerpiece for any special occasion or comforting family dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 2 large orange
- 4 tablespoons unsalted butter
- 1 teaspoon ground nutmeg
- 4 cloves garlic
- 4 sprigs fresh rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken inside and out with cold water, and then pat it dry with paper towels.
Zest one orange and set the zest aside. Cut the zested orange into quarters and the second orange into thin slices.
In a small bowl, mix the softened butter with ground nutmeg, orange zest, salt, and black pepper until evenly combined.
Carefully loosen the skin of the chicken over the breast and thighs by sliding your fingers under the skin. Spread half of the orange-nutmeg butter mixture under the skin. Rub the remaining butter mixture all over the outside of the chicken.
Stuff the cavity of the chicken with the quartered orange, garlic cloves, and 2 sprigs of rosemary.
Lay the orange slices on the bottom of a large roasting pan or baking dish to create a bed for the chicken. Place the remaining 2 sprigs of rosemary on top of the orange slices.
Drizzle olive oil over the orange slices and sprinkle with a pinch of salt and pepper.
Place the chicken on top of the orange slices and tuck the wings under the bird to prevent them from burning.
Roast the chicken in the preheated oven for 20 minutes at 425°F (220°C). Then reduce the temperature to 375°F (190°C) and continue roasting for an additional 70 minutes, or until the thickest part of the chicken (the thigh) registers 165°F (74°C) on a meat thermometer.
Every 20 minutes, baste the chicken with the juices accumulating in the pan to enhance flavor and ensure a crispy skin.
Once cooked, remove the chicken from the oven and let it rest for 10–15 minutes to retain its juices.
Carve the chicken and serve with the roasted orange slices for an added burst of flavor.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 4857 mg | 211% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 28.9 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 969 mg | 21% | |
*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.
