banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Orange Bergamot Roast Chicken

    Share

    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

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    An Elegant Afternoon Tea
    Food

    An Elegant Afternoon Tea

    Whether you call her Mom, Mother, Momma, or Mum, an afternoon tea is the perfect way to celebrate that special person in your life. It can not only be a fun and elegant occasion but also offer a wonderfully relaxed celebration. Afternoon tea has come to be a sort of ritual that allows you to slow down and take your time. The pace is gentle and calm, allowing time for everyone to unwind. Because it’s also something we don’t all do every day, it can help spark conversation and provide a special sense of occasion. The host can prepare food in advance, and with plenty of options both savoury and sweet, it can easily provide something that all will enjoy. And because offerings are all beautifully laid out and displayed, there’s no getting up and down from the table, which leaves everyone free for the most important reason for gathering—spending time with Mom. With afternoon tea, there’s plenty of opportunity to visit and spend time together and enjoy delicious food; these six recipes will help you prepare an afternoon tea to nourish body and soul and to celebrate Mom in style.