Three French hens: Orange-mustard roast chicken
Author: 
Recipe type: Dinner
 
Ingredients
  • 2 oranges
  • ½ c. olive oil
  • 1 lemon, juiced
  • 2 T. whole-grain mustard
  • 3 T. brown sugar
  • 3 cloves garlic, crushed
  • 1 T. cardamom pods
  • 1 T. salt
  • 2 t. pepper
  • 1 whole chicken, 3-4 lbs.
Instructions
  1. Zest and juice one orange, and cut the other into thin slices.
  2. Combine the orange zest, juice, and slices, oil, lemon juice, mustard, brown sugar, garlic, cardamom, salt, and pepper in a large ziploc bag. Add the chicken, seal the bag, and coat the entire chicken in the mixture. Let marinate in the fridge for at least 30 minutes or up to 12 hours.
  3. Preheat the oven to 450 degrees F. Place the chicken, breast side down, on a rack in a roasting pan, and pour the marinating mixture over the top. If your pan is large, add orange juice, chicken stock, or water so that the liquid is at least ½ inch deep.
  4. Roast the chicken for 20 minutes, spoon marinating liquid over it, then turn it breast side up. Continue to roast for another 25-35 minutes, basting every 10 minutes, until a thermometer in the thigh reads 160 degrees F. Remove the chicken from the oven and let rest for 5 minutes before carving.
  5. If the pan juices seem thin, boil in a small pot to reduce as the chicken rests. Season to taste with salt and pepper after reducing.
  6. Carve the chicken and serve with the pan juices and orange slices.
Recipe by f-chem 101 at http://www.fchem101.myerspdx.net/2014/12/orange-mustard-roast-chicken/