I know I have made many vegetarian dishes so far for ‘What’s for Supper Wednesdays.’ I am not even sure why, really. We do still eat meat. Although now that I try to buy organic/hormone-free meat, I do buy it less often each week…which is probably also good for us in the long run, actually.
In any event, this is a meal for the chicken-lovers out there.
Plus, it is super easy. Even I managed to make it this week. And I didn’t manage to do much this week. Like, I apparently didn’t even have time to wash my hair this week.
Today, an 8-year-old I work with through SEEDS stopped, mid-lesson, and got up from her chair. She looked at my head and said quietly, “You shower?”
“Do I shower?” I said with a laugh. “Of course I shower.”
“But did you shower today?”
I laughed again. “Yes, I showered to-………ohhhhh, is my hair greasy?”
She nodded her (ungreasy) head ‘yes’ with a look of concern on her face.
“I didn’t have time to wash my hair. I did shower though. Don’t worry.”
Only. As I am sitting here relaying this incident I now realize – I totally did not shower today.
Seriously. When did this become my life?
What you should take away from this:
If I can cook dinner on a weeknight, you can too! Promise. I am sure you have your life way more together than mine already anyway. Like, you probably take showers daily…and do luxurious things like wash your hair. You think you fancy, huh?
What I am asking that you please not take away from this:
Annie is a dirty, greasy-haired mess that I should no longer be friends with/read/talk to/procreate with. (That last one is in case my husband reads this. Because I totally want to have a little girl at some point and I have heard rumors that many guys are into girls that have shiny, pretty hair…not shiny, slippery hair.)
Speaking of slippery, this dish is super fun to make. All you have to do is mix together butter, orange zest and garlic.
You rub this *slippery* mixture all over a chicken. Definitely also put it under the skin. That way you still get moist, flavorful bites even if you don’t eat any of the skin.
What you should definitely not do is follow my lead on how to put a chicken on a roasting pan. You wouldn’t think this is that difficult, but I did manage to do it incorrectly. My chicken is upside down. Who does that?
At least she still looks beautiful. Maybe she even looks more beautiful upside down. Who knows. I mean, I actually think I photograph better while upside down. This bird could be like me that way.
Serve this chicken with the easy microwaveable rice and some greens and you will look like a master and feel like a cheat. Super doable.
Sidenote: One way to spend the free time you have while this chicken cooks might be to wash your hair. I know I will be taking my own advice where that is concerned next time.
Orange Roasted Chicken
Ingredients:
Navel oranges ~ 2
Whole chicken
Garlic ~ 1 or 2 cloves
Butter ~ 4 Tbsp./1/2 stick
Bay leaf ~ 1
Sherry Vinegar ~ 1 tbsp
To make:
Pre-heat the oven to 400 degrees. Zest the oranges and then juice them. Keep the juice separate from the zest. Chop up the garlic.
Mix the butter (softened or room temp), zest and garlic together Season the chicken with salt and pepper.. Spread the butter mixture all over the chicken and underneath the skin. Even put some in the cavity if you have enough. Also put the bay leaf in the cavity. Place the chicken – breast side UP! – on a greased roasting pan.
Roast the chicken for 35 minutes and then take it out and baste it with half of the orange juice. Put it back in at 350 degrees for about another 25-35 minutes, or until juices run clear and the chicken’s temperature is 180 degrees.
Meanwhile make your sides. I did 10-minute brown rice and some arugula.
Once the chicken is done, deglaze the bottom of the roasting pan with the sherry vinegar and the rest of the orange juice. Add some water and seasonings (I used the Adobo All Purpose Seasoning ‘con pimiento.’ Cook it down for about 2-3 minutes. If it isn’t turning into a glaze at all, you can even add regular orange juice.
Pour the sauce over your chicken and serve with the sides.
Wait for vivacious clapping and gratuitous kisses and hugs from your dining partners.
Enjoy.
What does it mean to zest an orange? I am not that far in my cooking experience yet but it sounds important.
Ahhhh, I love my college audience. (Which, I believe is actually solely made up of YOU.) So innocent. Adorably naive. Fresh. Unencumbered.
To zest something (usually a piece of citrus), you simply remove the skin…with a zester. 😉 If you don’t have a zester (which it sounds like you don’t) you can peel the skin off with a knife and chop it up as finely as you can. Just make sure you don’t peel off the pith (white foamy stuff) with the skin! It is bitter, not yummy. Food should be yummy. Rule #1.
Have fun!