Balsamic and orange roast chicken
Savor the rich flavors of this Balsamic and Orange Roast Chicken recipe. Succulent whole chicken marinated with zesty oranges, balsamic vinegar, brown sugar, and rosemary, then roasted to perfection. Served with a refreshing arugula and feta cheese salad. An easy yet gourmet meal perfect for any occasion!
Cook time 95 min
Prep time 20 min
Ingredients:
2 oranges2 tbsp vinegar
2 tsp brown sugar
3 lb whole chicken
1 tbsp rosemary
1 tbsp olive oil
5 cups arugula
1/3 cup feta cheese
Discover the delightful blend of tangy balsamic vinegar and zesty oranges with this Balsamic and Orange Roast Chicken recipe. This dish is perfect for a family dinner or a special occasion, bringing together the fresh flavors of citrus and aromatic rosemary to create a mouth-watering roast chicken.
Instructions:
Preheat your oven to 375°F (190°C).
- Zest one of the oranges and set the zest aside.
- Juice both oranges into a small mixing bowl.
- To the orange juice, add the balsamic vinegar and brown sugar. Stir until the sugar is dissolved.
- Rinse the whole chicken under cold water and pat dry with paper towels.
- Rub the chicken with olive oil both inside and out.
- Sprinkle the entire chicken with chopped rosemary, ensuring an even coating.
- Pour the prepared orange juice mixture over the chicken, ensuring it is evenly coated.
- Allow the chicken to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for better flavor penetration.
- Transfer the marinated chicken to a roasting pan.
- Roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
- During the roasting process, you can baste the chicken occasionally with the pan juices for additional flavor and moisture.
- While the chicken is roasting, prepare the arugula salad.
- In a large bowl, combine the fresh arugula with the crumbled feta cheese.
- Mix gently to evenly distribute the feta.
- Once the chicken is fully roasted, remove it from the oven and let it rest for about 10 minutes to retain its juices.
- Carve the chicken into desired portions and serve alongside the fresh arugula and feta salad.
- Drizzle some of the pan juices over the chicken and salad for added flavor.
8. Garnish and Enjoy:
- Garnish the plated dish with the reserved orange zest for a fresh, citrusy touch.
- Serve immediately and enjoy your flavorful Balsamic and Orange Roast Chicken!
Tips:
- For more intense flavors, marinate the chicken in the orange juice, balsamic vinegar, and rosemary mixture overnight.
- Ensure the chicken skin is dry before roasting. This helps achieve a crispy texture.
- Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) when fully cooked.
- Let the chicken rest for 10-15 minutes after roasting. This allows the juices to redistribute, making the meat more tender and flavorful.
- Toss the arugula and feta cheese with a light dressing of olive oil and balsamic vinegar just before serving for a fresh and vibrant side salad.
With its unique combination of balsamic vinegar, oranges, and rosemary, this roast chicken is sure to be a hit at your dinner table. Paired with a refreshing arugula and feta salad, it makes for a balanced and flavorful meal. Enjoy the delightful fusion of tastes and the satisfaction of cooking a wonderful dish!
Nutrition per serving
6 ServingsCalories 750kcal
Protein 60g
Carbohydrates 8g
Fiber 1.47g
Sugar 6g
Fat 55g
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