Citrus Roasted Chicken This is my original recipe for roast chicken with a wonderful citrus flavor, one that is well worth the extra expense of the citrus fruit. Also, you can use "less than perfect" fruit that you would not ordinarily serve to guests. This is more of a method than a recipe, hence the lengthy instructions.
Purchase a three to four pound roasting chicken. Remove the neck and giblets; wash, drain and pat dry with paper towels. Twist wing tips onto back and tie drumsticks to tail with string. I sometimes pin the wingtips to the chicken with toothpicks. Salt and pepper the inside of the chicken. Next, stuff with one or two cloves of garlic, a few wedges of onion, apple, lemon and an orange wedge or two. Stretch neck skin over the opening and pin with toothpicks. Rub softened butter OR brush melted butter over the entire outer surface of the chicken. Dust lightly with poultry seasoning (powdered sage, thyme, rosemary). Place a large (24") square of heavy duty aluminum foil in a 9x13 glass baking dish, but turn it so that the foil is NOT square with the dish (like a baseball diamond). Place chicken in the middle of the foil and bring the corners up just a little. Place the remaining garlic cloves along with the onion, apple, lemon, and orange wedges all around the chicken (squeeze the lemon and orange wedges). Pour a couple of "glugs" of white wine over the fruit. Then, pull up the four corners of the aluminum foil to cover the chicken, but DO NOT seal tightly. The foil should be so that you can look down from the top and see the chicken. Roast in a 400 degree oven for approximately one hour and fifteen (1:15) minutes. Your oven times may vary. Turn back foil during the last 15 minutes; snip string holding the drumsticks, baste chicken with the pan drippings and continue roasting until golden brown. Discard all fruit and onions from inside and out before carving. Your family and guests will rave over this moist, delicious roast chicken with a citrus flavor. You've never tasted anything like it! |
