Roast Chicken

author: lauraw

created: 2011-01-08 13:55:45

servings: 4


4.5 lb Chicken


1 4.5 lb Chicken I 3" Onion, sliced 1 Orange, zest and juice 2 tsp ground cardamon Directions 1. Empty chicken cavity of neck, etc. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set on a rack on a baking sheet, and let rise to room temperature an hour or two. 2. Slice the onion and get orange juice and about 1tsp zest. Mix cardamon, zest, and onion rings in with juice. 3. Heat the oven to 375 degrees F. Stuff the cavity with the strips of the sliced onion, pour in most of juice, then pour the rest on top. 4. Set chicken on a rack, breast down, in a roasting pan. Cover with foil (keeps oven clean, bird juicy). Roast the bird for 2 hours, removing from the oven after 1 hour to turn from breast down to back down. Roast last 10 minutes without foil for crisper skin. 5. Let the chicken rest at room temperature for 10 minutes before carving.