amanda_pennsylvania
Well-known member
So, over the weekend, I roasted a chicken for the first time ever. It was AMAZING and I have no idea why I waited so long to do this. My friend Marion, who is a wonderful cook, gave me a recipe, so I thought I'd share it here. It was so tender and moist--really sublime.
1 5-lb chicken
2 apples, chopped (not peeled)
Couple of sticks of celery, roughly chopped
2-3 cloves of garlic, smashed
2 lemons
1 small can mandarin oranges, in juice (not syrup)
Olive oil
Sea salt
Preheat oven to 350 degrees
Rinse the chicken and pat dry (remember to remove giblets from cavity).
Chop apples and celery, put in pan, set chicken on top.
Cut lemons in half and squeeze juice over chicken. Stuff lemons into the cavity.
Pour oranges and juice over chicken.
Spread olive oil on, sprinkle with salt.
Put smashed garlic cloves on chicken.
Put in oven; roast 20 minutes per pound, plus an extra 20. Baste every so often. When chicken is done (juices run clear when meat is pierced), tip so that any liquid pours out of cavity. Put on platter, let rest ten minutes.
1 5-lb chicken
2 apples, chopped (not peeled)
Couple of sticks of celery, roughly chopped
2-3 cloves of garlic, smashed
2 lemons
1 small can mandarin oranges, in juice (not syrup)
Olive oil
Sea salt
Preheat oven to 350 degrees
Rinse the chicken and pat dry (remember to remove giblets from cavity).
Chop apples and celery, put in pan, set chicken on top.
Cut lemons in half and squeeze juice over chicken. Stuff lemons into the cavity.
Pour oranges and juice over chicken.
Spread olive oil on, sprinkle with salt.
Put smashed garlic cloves on chicken.
Put in oven; roast 20 minutes per pound, plus an extra 20. Baste every so often. When chicken is done (juices run clear when meat is pierced), tip so that any liquid pours out of cavity. Put on platter, let rest ten minutes.