Roast Chicken with Garlic and Citrus

1. 1

   Preheat the oven to 350.

2. 2

   Drizzle 1 tablespoon of the olive oil in a large enameled cast-iron casserole.

3. 3

   Rub the chicken with the remaining 2 tablespoons of olive oil and season with salt and pepper.

4. 4

   Stuff the cavity with 6 garlic cloves and half of the oranges, lemons and chile, if using.

5. 5

   Tie the chicken legs together with twine.

6. 6

   Set the chicken in the casserole breast side down and scatter the remaining garlic, oranges, lemons and chile around it.

7. 7

   Cover and roast for 30 minutes.

8. 8

   Turn the chicken breast side up, cover and roast for another 30 minutes.

9. 9

   Increase the oven temperature to 400.

10. 10

    Uncover the casserole and roast the chicken for about 30 minutes longer, until golden and an instant-read thermometer inserted in the thickest part of the thigh registers 165.

11. 11

    Transfer the fruit, garlic and chile to a platter.

12. 12

    Transfer the chicken to a cutting board and let rest for 15 minutes.

13. 13

    Carve the chicken and arrange on the platter.

14. 14

    Skim the fat from the pan juices and transfer to a small bowl.

15. 15

    Serve the chicken with the jus, potatoes and tomato chutney.

* Per serving · 4 servings · Values may vary.

No additional tips available.