1 whole chicken
2 melted butter
2 tbs plain whole milk yogurt
½ tsp of salt
½ tsp of pepper
1 large garlic clove, crushed
optional: dried oregano, cilantro, dill any other herbs you’d like
1 medium onion, cut up into quarters
1 orange, cut up into quarters, not peeled
A few branches of fresh Rosemary
Preparing the rub:
Combine the melted butter and the yogurt in a medium bowl. Add salt, pepper, crushed garlic and any other dry spices/herbs. Mix well.
Rinse the chicken, remove the giblets, place the chicken on a tray and pat try (I just use paper towels and then toss them right away). Rub the chicken with the butter/yogurt mixture all over. Make sure you get it under the wings, even under the skin a little.
Place the cut up onion and orange into the cavity. Sprinkle some Rosemary leaves over the chicken. Just a FYI, Rosemary tends to have a strong flavor and becomes even more evident while cooking, so if you don’t like that, skip the Rosemary. It does add heavenly flavor to this dish though.
That’s pretty much all the prep.
Ready to go
Roasting the Chicken:
Preheat the oven to 400F; place the chicken into an over proof pan, I use a glass one, and place into the oven for about 1-1.5 hours, until the juices run clear. The only way I am able to tell, is I use a meat/poultry thermometer that has a guide as to when the chicken is ready. The internal breast temperature should usually be around 165-170. Again, this depends on your preference of readiness and what kind of oven you have.
Out of the oven
Stuffed with oranges, onions
I served the chicken with some orzo in tomato sauce and carrots sauteed with honey and olive oil. I also served the onions that were inside the chicken. It was delicious!
Dinner is served