It is good to be home after spending the past week in New England with my two youngest sons. They were competing in a high school speech and debate tournament, and we had a fun and exciting time as each of them qualified for the Regional Tournament this spring. What was not so fun each day was having to navigate hotel breakfasts, store bought lunches, and restaurant dinners, trying to make sure that all of the food we ate was gluten-free. Needless to say, I was a bit impatient to return to my kitchen where I could find all of my gluten-free ingredients and prepare a delicious home cooked meal.
John and Nicole had made sure the refrigerator was well stocked upon our return. During one of their trips to the local supermarket, they were excited to find organic whole chickens. This would make the perfect, nutritious dinner to start off the week. I love organic chicken; it is fresh, sweet, and flavorful.
It was bitterly cold in New England. Snow fell, and ice covered the windows. Back home, it is slightly warmer, but there is still snow on the front lawn. My roasted chicken needed a taste of summer: oranges and fresh herbs.
If you have never made a roast chicken before, make sure to remove any giblets (the little bundle of parts found inside the cavity of the chicken) and rinse under cold water – inside and out. I oven roast the whole chicken at 375℉ for a crisp, dark skin on the outside while holding the moisture in and keeping the meat juicy. A good rule of thumb is to bake 20-25 minutes per pound. The chicken is done when the thigh releases clear juices when pricked deeply with a fork.
This is such an effortless and elegant meal. The chicken is marinated for several hours in orange juice and an herb mixture of garlic, oregano, marjoram, rosemary, basil, salt and chili powder. Then the chicken roasts for a little more than an hour and a half in the oven, warming the whole house.
My four children all love the drumsticks, but alas the chicken only has two legs! So I always make some extra drumsticks. Marinated with the same herb rub, the drumsticks are broiled right after the whole chicken is done. Serve with your favorite side: wild rice or baked sweet potatoes. The possibilities are endless. Enjoy, friends!
- 1 Whole Chicken, this one is an organic 4 lb. chicken
- 5-6 drumsticks
- 3 cloves garlic, pressed
- ¼ teaspoon oregano
- ¼ teaspoon marjoram
- ¼ teaspoon rosemary, crushed
- ¼ teaspoon basil
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1 cup orange juice
- Remove the chicken from the packaging, remove any giblets, and rinse under cold water – inside and out. Pat dry with paper towel and place chicken in a shallow baking dish.
- Combine garlic, oregano, marjoram, rosemary, basil, salt, and chili powder in a small bowl. Pour orange juice over the chicken and rub the herb mixture onto the whole chicken and extra chicken drumsticks, as well. Place in the refrigerator to marinate for 1-3 hours.
- When you are ready to roast your chicken, preheat oven to 375℉
- Place chicken breast side up on a rack in a shallow roasting pan. Roast uncovered for 1¾ hours (about 20-25 minutes per pound).
- When the whole chicken is done, broil the marinated drumsticks (or your favorite additional chicken parts) for 25 minutes turning after the first 15 minutes.
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