One Pan Spicy Orange Roasted Chicken With Vegetables
Recipe: #23628
April 29, 2016
Categories: Chicken, Orange, One-Pot Meal, Sunday Dinner, Oven Roast, No Eggs, Non-Dairy, Wine, Frozen Vegetables, Whole Chicken, Spicy, Chicken Dinner, more
"I think many of us have made baked or grilled chicken breasts coated with a mix mayonnaise and parmesan; or mayonnaise and bread crumbs; and, we know how moist and tender it is. Well, this is a whole roasted chicken also prepared the same way - but, with a kick from the horseradish and red pepper flakes. A really moist, tender, delicious chicken; all served on a bed of roasted potatoes, parsnips, celery and onions. The citrus and herbs in this dish really give it great flavor. And, it's a one pan dinner! Just add your favorite salad on the side. Definitely a 'Sunday Dinner,' but, worthy to serve to company as well. It sounds like a lot of work; but, it is many of the same ingredients - and, all in one pan too."
Ingredients
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- FOR MAYONNAISE MIX
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- FOR SAUCE AND VEGETABLES
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- Garnish
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Nutritional
- Serving Size: 1 (812.2 g)
- Calories 658.8
- Total Fat - 17.8 g
- Saturated Fat - 3.7 g
- Cholesterol - 1031.5 mg
- Sodium - 2476.3 mg
- Total Carbohydrate - 48.7 g
- Dietary Fiber - 6.3 g
- Sugars - 18.8 g
- Protein - 74.5 g
- Calcium - 141.8 mg
- Iron - 10.3 mg
- Vitamin C - 58.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Chicken ... First thing is to clean and rinse your chicken well. Then, pat dry, inside and out; and, season the chicken with salt and pepper on the outside and inside the cavity. Let it rest on the counter, at least 1 hour; until it is almost room temperature. You don't want to cook with cold food.
Step 2
Mayonnaise Mix ... Add everything to a measuring cup or small bowl; and mix until combined.
Step 3
Vegetables ... Add the potatoes, parsnips, thawed onions and artichoke hearts, celery; and, most of the fennel and fennel fronds (keep some for the cavity of the chicken), to a baking dish/roasting pan; and, season with salt, pepper, and the red pepper flakes. Then, set the chicken on top of the vegetables.
Step 4
Chicken ... Slather the entire chicken with the mayonnaise mixture; even, a little under the skin too. Then, stuff the cavity with the remaining fennel bulb and fronds, orange, and herbs. Tuck back the wings ... so they don't burn; and pour the wine and broth over the vegetables (around the chicken). Add the herb sprigs and orange quarters on top of the vegetables tucking them in a bit; and, it's ready for the oven.
Step 5
Bake ... In a preheated 450 degree oven for 25 minutes, uncovered. Then, reduce the temperature to 375; and, continue to cook for approximately 1 hour, until the chicken juices run clear; or approximately 165 degrees. I do use a thermometer for this; just to be sure. If the chicken gets too brown as it cooks; you can always tent with a piece of foil; but, I don't find it necessary.
Step 6
Once the chicken is done; transfer to a cutting board, and cover to rest for at least 10-15 minutes before cutting it up. Transfer the vegetables (and orange wedges) to a serving bowl or platter; and cover to keep warm as well.
Step 7
Gravy ... Mix the flour with the butter; and slowly add to the pan drippings - whisking until smooth. I like to squeeze a couple of the orange quarters in the gravy; and, add a bit more broth too (if you want; usually I have enough liquid). Thicken it as much as you want; I prefer a thinner gravy. Somewhere between an au jus and a gravy.
Step 8
Serve and ENJOY! ... I prefer to serve the chicken very rustic on a platter. I usually leave the legs and thighs whole; and, cut the breast in 4-5 thick pieces. Then, add the vegetables around the chicken, garnish with parsley; and, drizzle some of the gravy over everything. Make sure to serve the extra gravy on the side. DIG IN. A one pan, family dinner. Add a green salad; and, dinner is on the table.
Tips
No special items needed.