Balsamic and orange roast chicken
This Balsamic and Orange Roast Chicken blends tangy balsamic vinegar and zesty oranges, marinated with rosemary for a flavorful roast. Served with a fresh arugula and feta salad, it’s perfect for family dinners or special occasions.
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!
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!
Balsamic and orange roast chicken FAQ:
Roast the chicken for approximately 1 hour and 30 minutes at 375°F (190°C). It's crucial to check that the internal temperature reaches 165°F (74°C) for safe consumption.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. For longer storage, you can freeze the chicken for up to 4 months.
Yes, you can substitute balsamic vinegar with red wine vinegar or apple cider vinegar, but the flavor will differ slightly. Adjust the amount of sugar accordingly to balance the acidity.
A 9x13 inch roasting pan or a larger pan that allows for proper air circulation around the chicken is ideal for roasting a 3 lb whole chicken.
The best way to check for doneness is to use a meat thermometer. The internal temperature should reach 165°F (74°C), and the juices should run clear when the chicken is pierced near the bone.
Cooking 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.
Nutrition Facts
6 ServingsCalories 750kcal
Protein 60g
Carbohydrates 8g
Fiber 1.47g
Sugar 6g
Fat 55g
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