I’ve been cooking dinner at home a lot lately in an effort to get healthy and save money. I’d say those are pretty good reasons for eating at home. It gives me a weird mom satisfaction knowing how much my family loves my cooking. These are people who enjoy food and are not afraid to tell you if it’s not up to par. When foodies are silent at the dinner table save for the sound of lips smacking, it feels like an accomplishment. My roasted orange and lemon chicken recipe shuts them right up and I love it.
I like to make meals that are as free from preservatives as possible. The more natural, the better. Farm to table, no additives or hormones is our jam. We’re Midwesterners so we do love our comfort foods that remind us of growing up and well, if there are leftovers for tomorrow’s lunch, even better. I want all of that but healthier. Comforting without the guilt. Know what I mean?
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Currently, my family’s favorite meal that I’ve been cooking is a simple, but delicious, roasted orange and lemon chicken with baked rosemary potatoes and steamed asparagus. I’m going on the record and humble brag that it’s scrumptious and almost obscene how easy it is to prepare. It’s practically idiot proof. I’m pretty sure I could teach my middle schoolers how to make this roasted orange and lemon chicken recipe and it turn out just as awesome as when I make it. It’s that easy. If you’ve seen my Thanksgiving how to roast a turkey recipe, you already know how easy it is.
I’m going to be honest with you, Easter is right around the corner and I’m not a huge fan of the traditional ham dinner so I’m going to make this roasted orange and lemon chicken recipe. Who says we have to do things the traditional way? Create your own traditions. Eat what you want. You’re cooking.
Easy and Delicious Roasted Orange and Lemon Chicken Recipe
Roasted Orange and Lemon Chicken Recipe
- 5-6 lb Whole Chicken
- Salt to taste
- Pepper to taste
- 1 stick Unsalted butter
- Olive Oil as needed, enough to cover chicken.
- 1 Orange
- 1 Lemon
- Garlic Powder to taste
- Preheat oven to 425 degrees F.Remove the innards from the cavity of the chicken.Put chicken in a roasting pan. Gently wedge your fingers between the skin and meat and slightly loosen.Place pats of butter inside the loosened area between skin and chicken meat.Slice the lemon and orange into slices. Place slices into the empty chicken cavity.Cover the chicken with olive oil and massage the oil into the skin. This helps to lock in the juices while cooking. Generously season the chicken with salt and pepper. After that, lightly sprinkle with garlic powder. Lastly, let sit for a couple minutes while you melt remainder of stick of butter.Massage melted butter onto the exterior of the chicken. Cover completely. Generously season with salt and pepper.Bake uncovered for 15 minutes in preheated oven, to lock in juices. Reduce oven temperature to 350 degrees F.Cover loosely with aluminum foil. Bake for about 30 minutes per lb.Remove from heat, and baste with melted margarine and drippings about every 45 minutes.Cook to a minimum internal temperature of 180 degrees F (82 degrees C).When done, cover with aluminum foil, and allow to rest 30 minutes before serving.
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I’m thinking of pairing my Easter orange and lemon chicken recipe with garlic potatoes, glazed carrots, fresh rolls, fresh cut fruit and deviled eggs. Sounds like the perfect dinner to me. What’s your favorite Sunday dinner recipe?