There aren't many things on earth that are as relaxing as the aroma of a plum chicken roasting in the oven while you settle down on a cold night, in the mood to relax and enjoy a tasty mini roast dinner. There are many ways to cook roasting chicken.
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- A whole chicken (grain-fed, if it is available)
- One large orange
- Four medium-sized onions
- A cup of stock from a chicken
- Two cups of white dry wine
- Three tablespoons olive oil
- 2 tablespoons rosemary
- One tablespoon of paprika
- One teaspoon of Thyme
- 1 teaspoon marjoram
- Salt and pepper according to your preference
In a large baking dish, put an entire chicken on top, and stuff it with peeled orange. Cut the peeled onions in half, then lay them on top with the cut pieces facing upwards on the opposite side of the chicken.
Sprinkle the spice mixture over the top of the chicken, massage it into the meat using freshly cleansed hands. Be sure that all surfaces are well coated. It's okay if some part of your mixture runs off out and is spread a little in the pan's bottom.
Set your oven to at least 450 F and then put the chicken in with no preparation. Cook for about 15 minutes at this temperature. This is done in order to pull the meat out.
Continue cooking for another 20 minutes, then turn your oven off. If you're unsure whether your roast is cooked to your liking then you can put it with a fork or knife in the space between the leg and the carcass and if you see the juices bubbling, you'll know that it's cooked.
It is recommended to allow your roast to sit for around an hour or so prior to cutting and serving. It is best served with steaming green beans and mashed potatoes.