Orange leek whole roasted chicken
I love whole chicken because the white meat is SO juicy and doesn't dry out. You can play around with the ingredients of what you love or have in your home - just be generous with the spices and keep the cooking technique the same for the juiciest whole roasted chicken you have ever had.
Course: Main Dish
Cuisine: Poultry
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 375°F.
  2. Prepare a baking dish with parchment paper. Add the oranges, leeks, chili pepper and rosemary to the bottom of the pan as a bed for the chicken.
  3. Place chicken in pan and sprinkle and rub with the rest of the ingredients so it is evenly coated.
  4. Cover and place in oven for 1 hour.
  5. Turn oven up to 425°F and uncover the chicken. Roast for 20 more minutes.
Notes & Tips:

There are so many advantages to make a chicken whole! It tastes better, it's cheaper, it reheats better! Don't be worried about carving it, watch a video online and you will be set. You can even just let it fall apart! Save the carcass and use it for chicken stock!