Roast Chicken

In a medium size baking pan put your chicken in the middle and stuff it with the peeled orange. Cut your peeled onions in half and lay them down with the cut halves facing upwards on each side of your chicken. Pour the spice mixture on top of the chicken while massaging it into the meat with our freshly washed hands. Make sure all areas are properly coated. It is fine if some of the mixture drips and spreads a bit on the bottom of the pan.

Pre-heat your oven to 450 F and put the chicken in as is. Cook for approximately 15 minutes at this high heat. We do this in order to seize the meat. Don’t worry, you will not burn it. After the first quarter of an hour, add a cup of the chicken stock and one cup of dry white wine to the baking pan, making sure not to pour any over the chicken. Reduce your heat to 350 F and cook for half an hour more at which point check if the bird needs basting. You can add equal amounts of the wine or stock as is required. You always want to have enough liquid covering the whole base of your roasting dish but you don’t want your chicken bathing in it. Cook for another 25 minutes at which point the top of your chicken should be turning a golden brown color if it is put a “roof” on it – this means a piece of foil moulded to the shape of the chicken covering it and preventing it from drying out.

Cook for another 20 minutes and then turn the oven off. If you are not sure whether your bird is cooked enough, you can always stick a knife or fork in the area just between the leg and the body and if the juices come bubbling out, you know it is ready. It is always good to let your roast rest for a quarter of an hour or so before carving and serving it up. This dish is best served with some steamed green beans and mashed potatoes. If you feel so inclined a nice glass of red wine is always a great addition. Happy cooking!