Servings: 6, with leftovers
If you’re going to roast one chicken, why not roast two? That way, you have plenty of leftovers to use in new, delicious guises later in the week. This recipe uses a two-part roasting method: first, the chicken is roasted at a high temperature to brown the skin, and then at a lower temperature to gently cook the meat through.
Serve with mashed or roasted potatoes and a green salad.
Use the leftover white meat in Chicken Tostadas, and the leftover dark meat in Chicken and Mushroom Risotto. For these recipes, reserve at least 1/2 cup of the pan juice and 2 lemon wedges, in addition to the leftover chicken.You can refrigerate the leftovers for up to 4 days. Store the chicken, pan juice, and citrus wedges separately.
I served this at a dinner party. However I used more garlic, more olive oil and more honey. It did not look brown enough after 50 minutes so I removed the chicken from the juices and roasted it for 15 additional minutes. It was amazing. My guests all asked for the recipe.
I've made this three times now. The house always smells wonderful as this dish was cooks. I used only drumsticks and liked that the leftovers were still moist the next day. Take the time to boil the sauce down; it mellows the flavours...otherwise there is a little bitterness in the flavour. My only complaint is that the orange overwhelms all other flavours, including lemon. Next time, I will reduce the orange influence so that some of the other ingredients can be tasted too.
The chicken was great due the aromatics.WHAT would possess you to eat the orange slices in the first place?
The chicken was great due the aromatics.WHAT would possess you to eat the orange slices in the first place?
Subscribe today and save up to 50%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review