Roast chicken is one of my favorite things. It can be as simple as just a sprinkle of salt, or as fancy as a stuffed one with multiple spices and inclusions. This clementine roast chicken leans more towards the simpler side. The chicken is butterflied to best absorb the flavors it lays on into the meat as it roasts. An almost five ingredient recipe.
Ingredients:
3 clementines
thyme twigs
1 whole chicken
olive oil
salt
1 cup water
1/4 cup apple vinegar
Method:
Slice the clementines thickly and place in single layer over the bottom of your roasting pan. Place the thyme sprigs over it. Lay the butterflied chicken over that. Sprinkle the chicken generously with salt and drizzle with olive oil.
From the side (and not over the chicken), pour in the water and vinegar.
Roast the chicken uncovered in a 400F oven for 1 hour and 15 minutes until cooked through and the skin in crispy.
صحة و عافية
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