Roast Chicken w/ Orange Glaze

I roast a chicken Ina's way, at least once a week.
But every once in a while I like to mix it up.

This was probably the easiest roast chicken I have ever made, and the best one so far.

This was created out of desperation.
I had no chicken stock to add to the pan, and the bird was burning, so I added orange juice to the pan instead!

It made a beautiful glaze and imparted a really nice flavor.
This will be my weekly roast bird.
For now.



Roast Chicken w/ Orange Glaze:

4 lb. organic whole chicken
2 tbsp kosher salt
1 tbsp olive oil
a few sprigs of fresh rosemary (or thyme)
half of a lemon
black pepper
1/3 cup of orange juice

Clean & rinse your bird, remove the bag of giblets and pat dry.

In a roasting pan, stuff the cavity with a half of a lemon and fresh herbs.
Rub the olive oil all over the skin with your hands and sprinkle with kosher salt and black pepper.

Pour just enough orange juice to coat the bottom of the pan (save the rest for later).

Roast chicken at 425F and set your timer for exactly 75 minutes (one hour and 15 minutes, in case you weren't sure).



Check the chicken after 45 minutes and make sure there are still juices at the bottom of the pan. If there is not enough liquid, then add the rest of the orange juice.
Keep basting during the last half hour of cooking.

Let the bird rest on a cutting board for 10 minutes, before slicing.
Pour the yummy juices over the sliced meat and arrange on a platter with roasted potatoes and vegetables.



Makes great leftovers for the next day!