Menu | Coriander-and-Orange-Roasted Chicken
Posted on May 21, 2013
Juicy and delicious.
Yield: 4 servings
1 (3-pound) chicken
grated zest and juice of one orange
4 tablespoons olive oil
1 tablespoon honey
2 tablespoons coriander seeds, toasted
1 garlic clove, minced, plus 3 whole cloves
1 jalapeño, minced
1 orange, thinly sliced and seeded
2 bay leaves, preferably fresh
1 small red onion, peeled
1 small bunch fresh thyme
Pat chicken dry. Whisk together the orange zest and juice, 2 tablespoons of the olive oil, the honey, coriander seeds, the minced garlic, and the jalapeño. Put the chicken in a large nonreactive bowl or gallon-sized zip-top bag, pour the marinade over the chicken, and rub it all over the inside and outside of the bird. Refrigerate for at least 3 hours or overnight, occasionally turning the chicken in the marinade.
Remove the chicken from the fridge half an hour before roasting so that it comes to room temperature. Preheat the oven to 425°F.
Put the chicken in a large roasting pan breast-side-up. Loosen the skin of the chicken breast and wedge 1 or 2 orange slices and a bay leaf under the skin of each breast half. Put the onion, the whole garlic cloves, the thyme, and the remaining orange slices in the cavity of the chicken and, in the case of the orange slices and thyme, around the chicken in the roasting pan as well. Rub the entire chicken liberally with the remaining 2 tablespoons olive oil.
Roast for 45 minutes to 1 hour, until the chicken reaches an internal temperature of 160°F (check one of the thighs) and the juices run clear.
Remove from the oven and let rest for 10 to 20 minutes. Discard the aromatics from the pan and cavity. Cut the chicken into 8 pieces and serve immediately.
(Ref. "Coriander-and-Orange Roasted Chicken" recipe, Michael Symon's Carnivore cookbook, p. 148.)