Roasted Chicken With Nutmeg and Orange
November 28, 2011
"A nice flavorful change from the usual Sunday roast chicken. Makes a nice Fall dinner. Serve with roasted potatoes and steamed baby carrots.""
- Serving Size: 1 (72.2 g)
- Calories 94.4
- Total Fat - 8.5 g
- Saturated Fat - 3.3 g
- Cholesterol - 2.7 mg
- Sodium - 50.7 mg
- Total Carbohydrate - 3.9 g
- Dietary Fiber - 1.4 g
- Sugars - 1.4 g
- Protein - 1.8 g
- Calcium - 53.4 mg
- Iron - 0.4 mg
- Vitamin C - 14.1 mg
- Thiamin - 0 mg
Preheat oven to 375º F.
Remove excess fat from cavity of chicken.
Combine orange zest, half of the nutmeg, butter, olive oil and half of the salt.
Combine citrus juices and set aside.
With fingers, gently loosen skin from breast and thigh/leg area. Put butter mixture under loosened skin, patting skin back into place to spread butter. Season with half of remaining nutmeg and salt.
Place an oiled roasting rack in roasting pan. Place chicken (trussed if desired) breast side down. Roast 40 minutes. Carefully turn chicken breast side up and baste with cooking juices.
Pour citrus juice over top of chicken and season with remaining salt and nutmeg, and pepper. Roast without basting another 40 minutes, or until internal temperature in leg/thigh area reaches 180ºF.
Remove to cutting board and let rest 10 minutes before carving.
Tips & Variations
No special items needed.