Chow Town

Oranges add a twist to roasted chicken dinner

Orange Roasted Chicken
Orange Roasted Chicken Special to The Star

It’s easy to get stuck in a rut.

Most people cook the same recipes over and over again, varying little from the tried and true. With the cold winter months upon us, it’s a good time to be creative in the kitchen.

Here’s a recipe that adds a twist to the traditional roasted chicken dinner.

Orange Roasted Chicken

Makes four servings

1 3 or 4 pound chicken, washed

2 tablespoons olive oil

Salt, pepper and paprika

1 yellow onion, diced in large pieces

1 carrot, diced in large pieces

1 celery, diced in large pieces

2 cloves of garlic

4 sprigs of thyme (divided)

2 sprigs of parsley

1/2 orange sliced in rounds

Juice from other half of orange held in reserve

For rub

1/4 cup thyme, freshly chopped

1/4 cup parsley, freshly chopped

2 tablespoon sea salt

2 tablespoons olive oil

3 tablespoon orange juice, freshly squeezed

Heat oven to 425 degrees. Coat chicken with olive oil and season the outside and inside of the bird with salt, pepper and paprika. Stuff the onion, carrot, celery, garlic, half the sprigs of thyme and parsley into the chicken.

Place the chicken on a roasting rack in a sheet pan. Between the meat and skin of the chicken breast, place the orange slices and thyme sprigs.

With breast side up, oven sear the chicken for 10 minutes. Flip chicken over and roast 10 minutes. Turn oven to 350 degrees and continue to roast for 30 minutes

Flip the chicken one more time and pull it out of the oven. Blend together in a non-metallic bowl the rub ingredients. Gently rub the ingredients on the chicken being careful not to tear the skin Place the chicken back in the oven and continue to roast for 10 minutes or until chicken reaches 165 degrees.

Once the chicken is out of the oven, squeeze fresh orange juice from half of an orange, over the top of the chicken.

Renee Kelly is the owner of Renee Kelly’s Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is Mother Nature and the many growers in the Kansas City area.

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