Saturday, November 17, 2012

Orange Roasted Chicken with Fall Veggies

Sundays should be slow and easy.  And so should Sunday dinners.  In that vein, here's a simple post for a simply delicious Sunday dinner.  Enjoy!

Orange Roasted Chicken with Fall Veggies

  • a 6 pound roasting chicken, washed, dried, giblets removed - I threw them do what you wish with them

  • 3 medium sweet potatoes, peeled and cubed
  • 1 pound parsnips, peeled and cubed
  • 6 cloves garlic, peeled and halved
  • 1 large leek, cleaned carefully, dark ends removed (and reserved), root end removed and discarded, remaining piece cut into 3-4" pieces
  • 2 small fennel bulbs, fronds removed, set aside; stalks removed, set aside; remaining bulbs cut lengthwise into wedges
  • 1 orange, zested, then juiced, reserve what's left of the orange halves and cut into large pieces
  • 3 sprigs thyme, large ones

  • 2 tablespoons kosher salt
  • fresh ground black pepper, lots

  • orange juice, reserved from above
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar, preferably white
  • 1 teaspoon kosher salt

Preheat oven to 350.

In the bottom of a roasting pan, scatter sweet potatoes, parsnips, leeks, garlic and fennel wedges

Mix the rub: orange zest, 2 tablespoons minced fennel fronds, leeks, 2 springs of thyme - leaves removed and minced, 2 T. Kosher salt and lots of freshly ground pepper.  Mix well.  

Gently run your fingers between the skin and the flesh of the breast creating a pocket.  Gently (again) rub 2/3 of the rub between the skin and the flesh.  Rub the rest of the mixture all over the outside of the bird.

Mix the leek ends, remains of the orange, rest of the thyme and the rest of the fennel fronds and stalks.  Cram them into the cavity of the chicken.  Settle the prepared chicken on top of the veggies in the pan.

What a pretty chicken all ready for roasting!

Roast the chicken until a thermometer inserted into the thickest part of the breast reads 180 degrees and the legs move loosely when wiggled. Remove from oven and let rest for 20 minutes before carving.

NOTE:  The carcass will be turned into a wild rice and fall veggie soup...the dark meat became a Shepherds Pie with a topping of half and half mashed potatoes and cauliflower.  You know how I love my leftovers!

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