Garlic-Butter Chicken With Roasted Oranges

This will serve a family of 4 (if really hungary) or 6 guests.


  • 1 garlic clove, minced
  • 4 tbsp. butter, softened
  • 2 nav al oranges, zest 1 and cut both into wedges
  • 2 tsp. thyme, chopped
  • 1 – 5 lb. chicken
  • 2 red onion, peeled and cut into wedges

Preheat oven to 450 degrees. Mash the butter and garlic into a paste.

Combine the garlic paste, butter, zest and thyme. Now separate the skin from the breast and rub half the butter under the skin  on each side. Sprinkle with salt.

Fill the cavity with 2 orange wedges and some thyme sprigs. Place the chicken, breast side  up on a baking sheet and tuck the wings under. Tie the legs together and scatter the remaining vegetables around the chicken. Dot the oranges with 1 tbsp. of the butter mixture.

Roast for 30 minutes. Brush with remaining butter mixture. Flip the oranges and onions over. Rotate the sheet and roast a further 15 minutes. Remove the vegetables if they are carmelized and roast the bird until the juices run clear and the temperature reaches 165-170 degrees.

Let rest for 10 minutes before serving. Enjoy,  it is delicious.


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