I will start off by stating that not only does this recipe taste absolutely amazing, but it is super simple and takes less time to cook that a typical whole chicken recipe. This recipe is also gluten free for anyone in need of it.
Ingredients:
4-6 lb. Whole Chicken
1 Blood Orange, sliced thin
2 Sprigs Fresh Sage, diced
Rub:
1 1/2 T Herbs de Provence
Juice of 1 Blood Orange
1 tsp. Granulated Garlic
1 tsp. Salt
2 tsp. Minced Garlic
Pepper to taste
Under Skin Rub:
4T Butter, softened
Zest of 1 Blood Orange
1/2 tsp. Onion Powder
Salt and Pepper to taste
1/4 tsp. Dried Sage
Directions:
-Mix all rub ingredients together, set aside.
-Combine all of under skin rub together using hand mixer, set aside.
-In bottom of large cast iron skillet or other heavy bottomed, oven safe baking dish, place cut orange slices and fresh sage.
–Cut down both sides of back bone to remove, discard (I save for chicken broth and add to carcass). Flip chicken over and breast down on breast until you hear a snap.
-Place half of rub on underside of chicken. Place chicken breast side up on top of orange slices in cast iron. Under skin place half of butter mixture, place remainder of butter rub inside of chicken. Top chicken with remainder of rub.
-Bake at 450 degrees for 30 minutes, check chicken to ensure that skin isn’t burning, if so cover with foil, continue to cook until the thickest part of chicken reaches 155-160 degrees, remove from oven and tent with foil for 15-20 minutes. Cut and Enjoy!
June Cleaver 21st Century Style 