This recipe creates a beautifully golden, flavorful chicken with a wonderfully crisp skin, perfumed with orange, herbs, and warm spices.
Ingredients
1 whole chicken (1.5 kg / about 3.3 lbs)
1 orange, halved
1 bunch of fresh thyme or rosemary
25 g (approx. 2 tbsp) unsalted butter, softened
½ tsp ground cinnamon
½ tsp ground nutmeg
Salt and freshly ground black pepper
Instructions
1. Prepare the Chicken and Oven
Preheat your oven to 180°C (160°C Fan / 350°F).
Pat the entire surface of the chicken completely dry with paper towels. This is the secret to crispy skin.
Tie the legs together with kitchen twine for even cooking.
2. Season and Stuff
Stuff the chicken cavity with the halved orange and the bunch of fresh herbs.
In a small bowl, mix the softened butter with the cinnamon and nutmeg until it forms a smooth paste.
3. Apply the Spiced Butter
Using your hands, rub the spiced butter mixture all over the outside of the chicken. Gently loosen the skin over the breast and rub a generous amount of butter directly underneath it for the most flavorful and moist meat.
4. Roast
Season the outside of the chicken generously with salt and pepper.
Place the chicken in a roasting tin and roast for 1 hour and 20 minutes, or until the juices run clear and the skin is deep golden brown.
5. Rest and Serve
Once out of the oven, let the chicken rest for 5-10 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring it is tender and succulent.
