Here is another easy roast chicken recipe. This recipe is perfect for fall. Do you like my Dad’s crazy “vintage” ice bucket in the background? I have a love, hate affair with that crazy ice bucket, and wanted to share it with you. It must be from the sixties. I keep putting it in the giveaway basket, but I can never seem to part with it. It’s so ugly I like it. He always sent Florida citrus to our family up north during the holidays, so whenever I do a fall or winter dishes with citrus it always reminds me of him and this crazy brightly colored ice bucket.
This recipe was developed for Babble.com.
Yield: Serves 4
1 chicken, rinsed and patted dry
2 teaspoons dried rosemary, or 2 tablespoons fresh
1 teaspoon dried sage, or 1 tablespoon fresh
1 orange, sliced in wedges
1/2 onion, chopped in chunks
2 cloves garlic
kosher salt
pepper
olive oil
1. Preheat oven to 350 degrees. Slice oranges in wedges. Salt and pepper chicken. Put the chicken on a roasting rack in a roasting pan.
2. Add oranges, rosemary, onions and garlic to chicken cavity.
3. Drizzle the chicken with olive oil. Bake at 350 degrees until the internal temperature reaches 165 degrees.
