Roasted Chicken With Nutmeg And Orange

1. 1

   Preheat oven to 375u00b0 F.

2. 2

   Remove excess fat from cavity of chicken.

3. 3

   Combine orange zest, half of the nutmeg, butter, olive oil and half of the salt.

4. 4

   Combine citrus juices and set aside.

5. 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.

6. 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.

7. 7

   Pour citrus juice over top of chicken and season with remaining salt and nutmeg, and pepper.

8. 8

   Roast without basting another 40 minutes, or until internal temperature in leg/thigh area reaches 180u00b0F.

9. 9

   Remove to cutting board and let rest 10 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.