Foodie Friday: Orange Roasted Chicken

Mmmmmm! Just re-writing the name makes me salivate.  This chicken turned out soooooo good!

I've started doing Meal Plan Mondays, and last week's post featured Orange Roasted Chicken. We love roasting chickens, because they turn out so moist and juicy, but we hadn't ever tried it with citrus.  It was amazing! Especially if you squeeze some of the roasted oranges over the meat before you eat it.  Yummy!

Orange Roasted Chicken

1 whole chicken
2 oranges
2 lemons
butter/margarine
salt and pepper

Start with this....

Clean out the inside of the chicken and place it in a roasting dish.  Massage room temperature butter or margarine over the skin and add salt and pepper to taste.  Place slices of orange and lemon under the skin of the bird, and place some orange and lemon quarters in the body cavity.  Cook it at 400 degrees for 50-60 minutes or until the breast meat is at 165 degrees. 

...and end with this!

We even turned into an at-home-date-night with the Best Brussels Sprouts Ever and some good wine. (The white pile on the plate is a parmesan risotto which I cannot take credit for. Go Archer Farms boxed rice sides!)