At least once a week I roast a chicken.  It’s easy, no stress cooking and my family loves it.  When the weather is nice, I roast on the grill but now that the temps have dropped, I have a fool proof oven method that delivers a juicy bird with crispy skin every time.

One of the things I love about roasting a chicken is that I can change up my recipe depending on  seasonal flavors.  That’s how I came up with this version that includes clementines.  We go through lot’s of citrus in this house, so the other night I snagged about 4 sweet, ripe “cuties” to use with my bird.  I made my roasting rack with carrots & celery (this is my “go-to” method for flavorful chicken) then placed my chicken on top.  After seasoning, I added my clementines, garlic, onion and some white wine.  Then, after an hour or so, my house smelled amazing and I had a delicious dinner that looked like I’d taken hours to prepare.  Now you know why I roast chicken once a week…
A Southern Soul | Roasted Chicken with Clementines
A Southern Soul | Roasted Chicken
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Roasted Chicken with Clementines, Garlic and Onions
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 

This fool proof oven method delivers a juicy bird with crispy skin every time.

Course: Main Course
Cuisine: American
Servings: 4
Author: Donya | asouthernsoul.com
Ingredients
  • 1 3-4 lb chicken
  • olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon fresh cracked pepper
  • 1/2 teaspoon paprika
  • 4 clementines - quartered
  • 6 cloves garlic - peeled
  • 2 large onion - roughly chopped
  • 1 cup white wine - chicken stock or water may be substituted
  • 3-4 celery stalks
  • 3-4 carrots
Instructions
  1. Preheat oven to 500 degrees.
  2. In a large roasting pan, place carrots and celery lengthwise.
  3. Place chicken on top of carrots and celery, breast side up.
  4. Drizzle with olive oil, and sprinkle on salt, pepper and paprika.
  5. Place 1/4 onion and 1/4 clementine in cavity of chicken.
  6. Evenly spread remaining clementines, onion and garlic cloves around chicken.
  7. Pour wine around side of roasting pan and place in oven.
  8. Roast on high heat for 25 minutes or until golden brown.
  9. Reduce heat to 350 degrees and continue to cook for 35-45 minutes. Check internal temperature by placing a meat thermometer into thickest part of thigh, not touching bone. Chicken is done with a read of 165 degree temperature.

  10. Take chicken out of oven, tent with foil and let rest for 20 minutes.
  11. Squeeze roasted clementines over chicken and carve.
  12. Serve pan juices with chicken.
A Southern Soul | Roasted Chicken

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