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.
This fool proof oven method delivers a juicy bird with crispy skin every time.
- 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
Preheat oven to 500 degrees.
In a large roasting pan, place carrots and celery lengthwise.
Place chicken on top of carrots and celery, breast side up.
Drizzle with olive oil, and sprinkle on salt, pepper and paprika.
Place 1/4 onion and 1/4 clementine in cavity of chicken.
Evenly spread remaining clementines, onion and garlic cloves around chicken.
Pour wine around side of roasting pan and place in oven.
Roast on high heat for 25 minutes or until golden brown.
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.
Take chicken out of oven, tent with foil and let rest for 20 minutes.
Squeeze roasted clementines over chicken and carve.
Serve pan juices with chicken.