Sometimes even a weeknight calls for a roast chicken. It’s true.
I know, I know. It feels like a Sunday meal…one that you’ve slaved over for hours.
But really, roast chicken with Clementines falls under the “set it and forget it” category. And I love that about a weeknight meal.
Scared to roast a chicken? Don’t be. It’s simple.
At first you’ll be all, “Omigosh…! How can I tell if it’s done?? What’s the temp??!!”
And then after a few roasts under your belt, you won’t even need a thermometer anymore. Really.
- 1 whole roasting chicken, 3.5 pounds – rinse and pat dry
- 1 medium onion, quartered
- 2 Clementines, quartered (skins on)
- 1 garlic bulb, cut in half
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 1 teaspoon dried parsley
InstructionsPreheat oven to 425 degrees. Pour enough water to fill the bottom of a roasting pan about 1/4″ – the water will keep the drippings from burning while the chicken cooks in the super-hot oven. Place the roasting rack in the pan.Lay the chicken, breast up, on the roasting rack. Tuck the wings under the body; they should fold under and stay fairly easily. Sprinkle the inside cavity of the chicken liberally with salt and pepper, then stuff it full with onion, garlic and Clementines.Gently slide your hand under the skin on each side of the breast to create 2 pockets. Place the butter (in pieces) under the skin. Rub the outside of the skin with olive oil, salt, pepper and parsley.Roast the chicken for 60 minutes (just under 20 minutes per pound), or until the juices run clear. (If you’re using a thermometer, you’ll want to pull the chicken out when it reads 170 degrees in the meaty part of the thigh. The temperature will rise about 10 degrees while it’s resting.) Let the chicken rest for 15 minutes before carving.