This chicken was roasted as a backup. Supper was two foods I had picked up in Chinatown, had never prepared before, and was hoping would work out… but if it didn’t, I still had a chicken roasting, just in case. As it turned out, we nibbled a bit on it after our culinary adventure, Ian had leftovers to bring for lunch at work, and I had a carcass to add to my simmering stock for my juicy bun experiment. The orange I stuffed in it was peeled so that a small vat of chicken feet could be simmered with orange rind, and I was so tired of looking at garlic, let alone peeling it, that I literally cut the root off and stuffed ’em in there whole. I was so busy in the kitchen that I actually forgot to truss my chicken’s legs! That’s why its leg appears to be falling off — it was! Trussing a chicken makes the chicken easier to handle, and holds the stuffing in, but since my stuffing was just for flavor, I guess it didn’t lose much for not being trussed.
Two-Citrus Roasted Chicken
- 1 orange, quartered
- 1 lemon, zested and juiced
- 2 heads of garlic, with the bottom sliced off
- fresh parsley
- salt and pepper to taste
Preheat oven to 350°F. In a shallow roasting pan, on top of a wire rack, place your chicken to be roasted, making sure that the giblet bag has been removed. In the cavity, stuff the orange quarters, garlic and parsley. Tie the legs together with twine and tuck the wing tips under for even cooking. Sprinkle skin with lemon juice and zest, salt and pepper to taste, and place in oven for about 20 minutes per pound, plus 15. Juices should run clear, and the chicken should measure 180° on a meat thermometer. Allow to rest 20 minutes before carving.