Slip thin slices of fresh orange under the skin and bake the whole bird with vegetables and broth for a divine, citrusy roast chicken. The prep work can all be done ahead, so a little planning can yield a wonderful dinner any night of the week.
INGREDIENTS (for 4 servings):
- 1 (4 pound) whole chicken, cut lengthwise
- 1 orange, sliced into rounds
- 2 pounds potatoes
- 1 pound carrots
- 2 small onions, quartered
- 2 stalks celery, chopped
- 1/3 cup chicken broth
- salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Slide orange slices under chicken skin (skin will pull up easily). Place chicken in a 9x13 inch baking dish skin-side-up. Then place potatoes, carrots, onions and celery around the chicken and pour broth over all. Season with salt and pepper to taste.
Bake for 1 hour at 350 degrees F (175 degrees C). (Note: If water decreases as it is cooking, add as needed; this will be your gravy.)