Print Recipe

Roasted Chicken with Clementines, Garlic and Onions

This fool proof oven method delivers a juicy bird with crispy skin every time.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
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.