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Add a photoFor an elegant yet simple Autumn menu, serve this dish with steamed wild rice, a crisp green salad and freshly baked bread. Bake apples or pears for dessert right along with the chicken!
Ingredientes
- 4 1/2 Lb. Roasting Chicken
- 1 Large Orange
- 1/4 Cup Butter, Softened
- 1 Tsp. Salt
- 1/2 Tsp. Ground Cardamom
- 1/2 Tsp. Ground Cinnamon
- 1/4 Tsp. Ground Cloves
Direcciones
- Heat oven to 450°F. Rinse chicken and pat dry.
- Grate 1 tablespoon of peel from orange. In small bowl, combine butter with orange peel, salt, cardamom, cinnamon and cloves; mix well. Rub mixture over chicken, spreading some inside cavity.
- Stuff cavity of chicken with whole orange. Secure legs together with cotton string and tuck wings under chicken. Place chicken, breast side up, on rack in shallow roasting pan.
- Bake 20 minutes. Reduce temperature to 350°F. Baste with pan juices and bake an additional 40 minutes or until internal temperature reaches 180°F.
- Transfer chicken to serving platter. Remove orange. Cut orange in half and squeeze juice over chicken; cover and let rest 15 minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 6 servings | |
| Calories 577 | |
| Calories from Fat 382 | 66% |
| Total Fat 42.57g | 53% |
| Saturated Fat 14.84g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 194mg | 65% |
| Sodium 604mg | 25% |
| Potassium 484mg | 14% |
| Total Carbs 2.98g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.11g | 1% |
| Protein 43.35g | 69% |
