Last week I was inspired to impulse buy a whole chicken.
When I got home from the grocery store with my 5lb, free range, whole chicken, I realized that I wasn’t sure if I could handle it. I’m a former vegetarian who, thus far, has only cooked meat without bones and definitely without skin.
I decided to make this chicken as simple and non-invasive as possible. Coach Jaffney over at Crossfit H2O suggested stuffing the chicken with citrus fruit, which sounded easy and delicious. I decided to take her advice and add some fresh herbs and that’s how my citrus herb chicken was born.
Citrus Herb Chicken
1 Whole chicken, 5lbs
2 small oranges
1 small red onion, quartered
1/4 cup fresh sage
1/4 cup fresh basil
1/4 cup fresh oregano
a few sprigs of rosemary
2 cloves of garlic, minced
1 Tbsp olive oil
sea salt and pepper
After placing the bird in the pan, I loosened the skin with my fingers and stuffed some the citrus herb mixture between the skin and the meat making sure to cover as much of the chicken as possible. I poured the rest of the mixture over the chicken. Before putting it in the oven, I stuffed the remaining herbs, onion and the second orange inside the chicken. Then, I placed the chicken in the oven at 400 F for about 1 1/2 hrs–until a meat thermometer inserted into the thickest part of the thigh(without hitting the bone) read 175 F. The whole apartment was filled with the smell of garlic and herbs. Yum.
We served the chicken with a side of baked sweet potato fries and steamed broccoli–some simple sides to go with the most complex main dish I’ve ever prepared. And by “complex” I mean, “it was a WHOLE CHICKEN”
Over all the chicken was really good! I would definitely do this again. For me, the scariest part of preparing this chicken was loosening the skin with my fingers. It was weird, but I got over it.
Now that I have one bird under my belt, I feel there are many more to come! Although I think I’ll stick with chicken and smaller birds for now…and leave the bigger birds to the pros.