I pulled this recipe out of one of the cook books I own. Seeing how immersed I am with cooking, my friend gave me Chef’s Confidential cookbook as a wedding present. Its a collage of gourmet recipes by various renown chefs from all over the world. This roasted orange maple chicken recipe is one of my favorites because its tasty, super moist, and you can reheat it without ever having to worry about the chicken drying out. It serves really nicely with Roasted Garlic Mash Potatoes or with my Acorn Zucchini Squash Puree.
Its important that the chicken is at room temperature in order to ensure evenness in cooking. The same technique applies to cooking red meat.
You will need:
- 1 whole chicken
- 1/3 cup of freshly squeezed orange juice ( about 3 large oranges)
- 1/3 cup of maple syrup (not pancake syrup)
- 1 tbsp of orange zest
- 1 tbsp of fresh thyme
- 1 tbsp of fresh sage chopped
- Salt and pepper to taste
Preheat your oven to 400 degrees F. Place chicken breast side up in a heatproof baking dish and generously season with salt and pepper. In a saucepan, combine orange juice,zest,maple syrup,thyme, and sage. Stir over medium heat for 5 minutes or until the sauce is thick. Stuff a quartered orange (used from making orange juice) inside the cavity of the chicken. Pour glaze over chicken and bake for an hour, basting occasionally. Add water to the pan if juices start to burn. Once cooked, remove chicken from oven and allow it to sit for 10-15 minutes before cutting. Serve hot.
Yields 4 servings