Spiced Orange and Clove Roast Chicken

• 1 whole chicken (3-4 lbs)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cloves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 oranges, 1 sliced and 1 juiced
• 4 garlic cloves, minced
• Fresh rosemary sprigs for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat the chicken dry and season inside and out with salt and pepper.
3. 3 In a small bowl, mix olive oil, cumin, paprika, cloves, thyme, orange juice, and garlic.
4. 4 Rub this mixture all over the chicken and stuff the cavity with orange slices.
5. 5 Place the chicken on a roasting rack in a roasting pan.
6. 6 Roast for 15 minutes, then reduce the oven temperature to 375°F and continue roasting for 60-70 minutes, or until the internal temperature reaches 165°F.
7. 7 Let the chicken rest for 10 minutes before carving.
8. 8 Garnish with rosemary sprigs and remaining orange slices.

Equipment

• Roasting pan with rack
• Meat thermometer

Variations

• Add a splash of honey to the spice rub for a touch of sweetness.
• Incorporate lemon slices alongside oranges for a zesty twist.

Substitutions

• If oranges are out of season, use tangerines or a mix of citrus fruits.
• Substitute fresh herbs like sage or thyme if rosemary is not available.

Pairings

• Roasted root vegetables
• Wild rice pilaf
• Steamed green beans

Nutrition

Tips

• For extra flavor, let the chicken marinate in the spice mixture for at least 2 hours or overnight in the fridge.
• Reserve the pan juices to make a simple gravy.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with roasted vegetables or a fresh green salad.
• Pairs beautifully with a glass of crisp white wine.

FAQ