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

Roasted Chicken with Clementines, Garlic and Onions

This fool proof oven method delivers a juicy bird with crispy skin every time.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Author: Donya |


  • 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.
A Southern Soul | Roasted Chicken

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