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Roasted Cara Cara Orange Chicken

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 Servings

Ingredients:

  • 1 whole chicken (approximately 4 pounds, spatchcocked)
  • 2 Cara Cara oranges (sliced)
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 parsnips (peeled and chopped)
  • 2 medium carrots (peeled and chopped)
  • 5-6 fresh potatoes (quartered)

Glaze

Instructions: 

  • Preheat your oven to 425° F and place a rack on the lower middle position.
  • Preparing the chicken: Using kitchen shears, cut up the back of a whole chicken (remove giblets) on both sides of the backbone, removing it completely. This allows the chicken to be spatchcocked, or butterflied, so both breasts face up.
  • Add a few slices of oranges to the bottom of a large, high-walled baking dish (18x13x2-inch size works well for roasting). Place the chicken on the orange slices in the center of the dish, breast side up. Rub the chicken well with 1 tablespoon of olive oil and season with a pinch of salt, pepper, and thyme (approximately 1/2 teaspoon each).
  • Toss the cut-up parsnips, carrots, and potatoes with the remaining olive oil and spices, and spread them around the chicken in the baking dish. Add the remaining orange slices to the dish around and/or on top of the chicken.
  • Bake the chicken for 20 to 25 minutes until the skin starts to brown nicely. Then, turn the heat down to 375° F and roast the chicken until it reaches an internal temperature of 165° F in the thickest part of the breast, about another 30 to 35 minutes. Use a meat thermometer to make sure it's cooked through.
  • Once you turn the temperature down to 375° F, brush the chicken with orange honey glaze, and then do so again midway through roasting.

For the orange honey glaze

  • While the chicken bakes at 425° F, combine the juice of one orange and ¼ cup of honey in a small saucepan. Bring to a simmer and cook until the mixture reduces by half, about 8 minutes. Let cool.
Author: Nick Evans
Course: Main Course
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