alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Orange Bergamot Roast Chicken

    Share

    Orange Bergamot Roast Chicken

    This updated take on a classic roast chicken is perfect served at home to your family or as the star of your next dinner party.

    Advertisement

    1 orange, zested and juiced
    2 Tbsp (30 mL) extra-virgin olive oil
    2 tsp (10 mL) rice vinegar
    3/4 tsp (4 mL) salt, divided
    1/4 tsp (1 mL) freshly ground black pepper
    3 Tbsp (45 mL) finely chopped unsprayed edible bergamot leaves
    1 whole chicken (about 3 lb/1.5 kg), rinsed and patted dry
    1 medium red onion, cut into 16 wedges 
    2 large carrots, cut into 1/2 in (1.25 cm) coins
    10 new potatoes, cut in half
    1/4 cup (60 mL) low-sodium chicken stock or vegetable stock
    Bergamot petals, washed and dried (as garnish)

    Preheat oven to 400 F (200 C).

    In bowl whisk together orange zest and juice with oil, vinegar, 1/2 tsp (2 mL) salt, pepper, and bergamot leaves until emulsified.

    Place chicken in roasting pan, breast up, and tuck wing tips under. Run fingers under chicken skin to loosen and pour half the orange mixture under skin, trying to cover as much as possible of the breast and thighs. Pour remaining orange mixture over chicken. Tie legs together with kitchen string at ankles. Place onion wedges, carrot, and potatoes around chicken, and sprinkle with remaining 1/4 tsp (1 mL) salt. Pour stock over vegetables. Roast chicken for 35 minutes.

    Baste with cooking liquid and continue roasting, basting chicken every 10 minutes, until thermometer inserted in thickest part of thigh registers 185 F (85 C), about another 40 minutes.

    Transfer chicken to platter and let rest 15 minutes before carving. Transfer vegetables to large bowl and keep warm. Pour pan juices into small pot and let sit for 10 minutes.

    When ready to serve, carve or cut chicken into 8 pieces. Keep chicken bones to make homemade chicken stock.

    Place vegetables on serving platter, top with chicken pieces, and garnish with bergamot petals, if desired. Skim fat from surface of pan juices, warm gently over medium heat, and serve alongside chicken.

    Serves 8.

    Each serving contains: 391 calories; 25 g protein; 14 g total fat (3 g sat. fat, 0 g trans fat); 43 g total carbohydrates (4 g sugar, 3 g fibre); 308 mg sodium

    source: "Cooking with Edible Flowers", alive #359, September 2012

    Advertisement

    Orange Bergamot Roast Chicken

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.