I have decided to share my super simple How-to Cut & Make Roasted Chicken + Recipe for my Roasted Chicken with Citrus and Rosemary with you all today so you can make delicious roasted chicken every time, in about half of the time you would typically spend cooking a whole chicken by following these easy to follow steps I have listed below.
How to cut the chicken for roasting:
- Remove the chicken’s neck bone and any of those gross giblets in your whole chicken before getting started.– yeah, I know I hate this part too.
- Make sure you have a sharp paring knife and a pair of kitchen scissors on hand before we get started- the sharper, the better, of course.
- Place the roasting chicken on a cutting board breast side down. Working from the chicken’s cavity opening up to the neck, cut down each side of the backbone of chicken with a pair of kitchen shears. – Place the chicken’s spine in a garbage can or reserve it if you feel the need to use it for another recipe idea- Be sure if you have animals to make these bones inaccessible to your favorite pooch.
- Grab the chicken with one breast in each hand and open it from the center, exposing the cavity of the chicken. The breast bones will crack a bit – that slightly unpleasant sound is perfectly normal to hear -don’t dial 911 screaming man down… uhh, I mean CHICKEN down! They are only going to think you’re a little crazy at your local Police Department.
- Now we are almost done; there is no need to remove the soft breastbone for what we are planning, after all, we aren’t making a “Spatchcocked Chicken” (butterflied chicken) – maybe another blog post on another day.
- Now the final step utilizing sharp kitchen shears cut from the bottom cavity down the center to the neck of the chicken. That’s it; your chicken should be in half, and the body looks like the picture above – except uncooked without all the sliced blood oranges and rosemary herbs, of course.
I rejoice the winter months here in Central Florida surrounded by the exact Orange Groves that provide the delicious oranges for Florida’s Natural Orange Juice company – that’s right this Florida Girl of 16 years watches those orange trees blossom, bloom and produce fruit every year. I’m also the girl who stalks the citrus farmers for the harvest of blood oranges each season — which is a short one of November through the middle of March.
Have I driven you crazy with the stunning Blood Oranges yet?— If not, give me a little time to do so. I know some of you are saying, “I might prefer this dish more so in summer instead of now” — which brings me to another subject between you and me. I only support my local citrus growers, and this is our season for blood oranges and citrus fruits, I believe that the economy starts with supporting your local businesses – your neighbors and friends.
I’m about 1778.01 miles away from Mexico and a hop skip and jump away from the Citrus Farms here in Haines City. (I can see them from the backyard) Those farmers are a giant ratio of our economy here in Central Florida. Below you will find one of my favorite ways to incorporate blood oranges into my recipes and also support my local farmer and neighbors and friends. I hope you will enjoy this super simple How-to Cut & Make Roasted Chicken
Roasted Chicken with Citrus and Rosemary Recipe
- One – 6-pound whole chicken, cleaned and rinsed
- Two blood oranges sliced thinly
- Three long sprigs of fresh Rosemary
- Two tablespoons of virgin olive oil
- Zest of 1 blood orange
- Kosher Salt, to taste
- Fresh cracked Pepper, to taste
Roasted Chicken with Citrus and Rosemary
- 1-6- pound whole chicken cleaned and rinsed
- 2 large blood oranges sliced thinly
- 3 sprigs fresh Rosemary
- 2 tablespoons virgin olive oil
- Zest of 1 blood orange
- Kosher Salt to taste
- Freshly cracked Pepper to taste
- Preheat oven to 400 degrees Fahrenheit
- Either using a fresh blood orange or –zest one of your 2 blood oranges before thin-slicing set-aside.
- Remove the leaves off of one of the rosemary sprigs, reserve to the side. In a bowl, combine olive oil, lemon zest, reserved rosemary.
- Pat dry your chicken and use the above-mentioned method to prepare your chicken for roasting
- Cut off your long Rosemary springs in 2 pieces each, reserved
- Use clean hands or a baster brush if you are more comfortable doing so to liberally apply olive oil to the roasting chicken
- Season the roasting chicken on both sides with blood orange zest, kosher salt, and freshly ground pepper
- Slice the 2 blood oranges arrange the blood orange slices on each half of the chicken to your personal liking.
- Place the Rosemary sprigs on top of your chicken. Place on roasting rack or bakers racks in a large enough roaster or baking pan to hold 6 pounds of chicken you have purchased.
- Place the chicken in the 400-degree oven. Roast for 80 minutes, or until done. The skin should be a light golden brown.
- Let roasted chicken set for 15 minutes before placing on serving dish or cutting.
- Remove the old Rosemary and serve garnished with fresh Rosemary and freshly sliced blood oranges if desired.
- If you can not use blood oranges due to the time of year or area substitute with another type of oranges that you enjoy
- Roast chicken 15-20 minutes per pound, cooking time may need adjusted.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.