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Roasted Chicken With Nutmeg and Orange

Here's how you make Roasted Chicken With Nutmeg and Orange
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  • Servings: 4-8
  • Prep: 20m
  • Cook: 90m
  • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • 1 whole chicken (roaster, about 4 pounds))
  • 1 teaspoon orange zest, finely minced
  • 1 teaspoon ground nutmeg, divided
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt, divided
  • 2 tablespoons orange juice, freshly squeezed
  • 2 tablespoons fresh lemon juice
  • Ground black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 375º F.

  • Step 2: Remove excess fat from cavity of chicken.

  • Step 3: Combine orange zest, half of the nutmeg, butter, olive oil and half of the salt.

  • Step 4: Combine citrus juices and set aside.

  • Step 5: 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.

  • Step 6: 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.

  • Step 7: 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.

  • Step 8: Remove to cutting board and let rest 10 minutes before carving.


We hope you enjoy this recipe!

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