Categories: Chicken, Main Dish
Ingredients
- 1 (3 -4 lb) whole chickens
- 2 oranges
- 1 lime
- 1/2 red onion, quartered
- 1 sprig fresh rosemary (or 2 t. dried)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 2 tablespoons honey
Directions
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Prepare the chicken—take out the bag of organs and neckbone that is tucked inside, then wash the cavity well with warm water.
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To make the bird more attractive, cut off the triangular tail piece and the wing tips; remove any large clumps of fat under the skin that sometimes appear near the tail; pat the chicken dry with a paper towel.
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Preheat oven to 425°.
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Halve one of the oranges and squeeze out, and reserve the juice; quarter the rinds.
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Do the same for the lime.
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Put the orange quarters, lime quarters, and rosemary in the chicken’s cavity; add as many orange and lime quarters as the cavity will hold.
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Thinly slice the remaining orange into rounds.
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Loosen the skin from the chicken; slip the rounds under the skin; leftover orange rounds can be used to garnish the dinner plates.
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Whisk together the Worcestershire sauce, soy sauce, and honey; pour in the reserved orange and lime juices.
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Place the chicken on a rack in a roasting pan; put it in the oven and cook for 20 minutes.
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Decrease oven temperature to 350°; brush the chicken with the sauce; baste every 10 minutes until the chicken is done, about 40 minutes.
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Remove the bird from the oven and let it rest for 15 minutes before carving.
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Remove the skin and orange peels before serving.
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Put the sauce in a small pot; bring to a boil and cook for 3 minutes; serve with the chicken.