I think I mentioned I got 3 whole organic chickens at Wholefoods a few weeks ago and I took one out of the freezer because we were getting ready for yet another snow storm filled weekend. We’ve had close to 100” on snow this year and we were all praying for a winter like last year. Well those of us who don’t ski that is. This recipe was adapted from Diabetes and Heart Healthy Cookbook published by American Heart Association. I adapted it for chicken they did a 5 lbs. turkey breast. The smell of this spice rubbed chicken, was driving us crazy while it cooked. Yes it was one of Lyn free meals this week.
- 1 tablespoon grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet smoked paprika
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 whole roster chicken
- 1- 2 teaspoons of soften unsalted butter.
- 1 small navel orange cut in quarter
Preheat the oven to 325 degrees.
Spray a roasting pan and baking rack with nonstick cooking spray and set aside.
In a small bowl, stir together the spices.
Rub small amount of rub inside the cavity of chicken.
Stuff orange in cavity, you can add some onion if you want.
Using your back end of regular knife, place under breast skin and loosen the skin from the breast
Rub the butter under skin on as much of the breast as you can
Rub spice mixture evenly under and over the skin.
Wrap in plastic wrap and refrigerate for at least 4 hours (this step could be skipped and it can go straight to oven)
Bring to room temperature
Place the chicken on the rack in the roasting pan, and insert a meat thermometer in the thickest part of the thigh making sure it doesn’t touch the bone.
Roast, uncovered, for meat thermometer 170 degrees (if skin becomes to brown you can loosely tent with tin foil.
Let the chicken stand for 15 minutes.
Carve the chicken and enjoy.