Recipe: Roast Chicken with Mustard and Oranges

 

1 3½ to 4 pound chicken

¼ stick unsalted butter, room temperature

1 teaspoon black pepper

1 tablespoon orange juice

2 tablespoons whole grain or Dijon mustard

1 orange, unpeeled and cut into wedges

1 white onion, peeled and cut into wedges

8 baby new potatoes, washed, unpeeled, and quartered

½ pound baby carrots

 

Pat chicken dry with paper towels. Mix butter, pepper, orange juice, and mustard together. Separate the meat from the skin with your fingers and rub the butter mixture between the meat and skin. This will provide needed moisture and flavor directly to the meat of the chicken.

 

Cut the orange and onion into wedges. Season the inside of the bird with salt and pepper. Stuff the oranges and onions inside the cavity. Liberally salt the outside of the chicken. Place in an ovenproof dish and bake uncovered at 300 degrees for 1 hour.

 

After one hour, add the potatoes and carrots around the chicken. Baste the chicken and vegetables with the pan juices. If more liquid is needed in the pan, add ½ cup of canned chicken stock or water.

Bake for another 1 to 1½ hours, or until the internal temp of the thigh registers 160 degrees. Remove oranges and onions. Slice. Serve with cooked potatoes and carrots. Refrigerate leftovers.

 

Tip: Reserve leftovers to make chicken salad or sandwiches later in the week.

 

Looking for a great meal to pair with your favorite Sutter Home wine? Find more ideas here or follow the Sutter Home Food and Wine Board on Pinterest.