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Sage Orange Christmas Chicken

Savor the Season with Sage Orange Christmas Chicken

This Sage Orange Christmas Chicken combines the festive flavors of citrus and sage for an extraordinary holiday feast.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Chicken
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 kg Whole Chicken The star of the dish; a juicy base for all the delicious flavors.
  • 1 tsp Salt Essential for enhancing flavors; feel free to adjust according to your taste.
  • 0.5 tsp Pepper Provides a gentle spice; white pepper can be a subtler alternative.
For the Butter Mixture
  • 0.5 cup Softened Butter Adds moisture and richness; substitute with olive oil for a lighter option.
  • 1 orange Orange Zest Infuses citrusy brightness; lemon zest can work if citrus is limited.
  • 1 lemon Lemon Zest Provides a refreshing kick; can omit if you prefer a stronger orange flavor.
  • 2 cloves Garlic Cloves Packs a punch of flavor; garlic powder (1 tsp) can be a quick substitute.
  • 1 tbsp Sage Leaves Contributes an earthy aroma; rosemary or thyme can stand in if needed.
  • 2 tsp Thyme Leaves Adds floral notes; dried thyme (1 tsp) can be a great alternative.
For Roasting
  • 2 tbsp Olive Oil For drizzling and helping achieve a crispy skin; can switch with melted coconut oil.
  • 2 oranges Oranges Halved; roasted along with the chicken for an added citrus burst.
  • 1 onion Onion Quartered; delivers sweetness and depth; shallots can be a nice swap.
  • 2 bulbs Garlic Bulbs Halved; roasted for flavor infusion; if not available, more minced garlic works.
  • 10 sprigs Fresh Thyme Elevates the aroma; use dried thyme (3 tsp) if fresh isn’t available.
  • 6 leaves Sage Leaves For added aromatic flair; can be skipped if you're in a pinch.
  • 1 cup White Wine Complements the dish with depth; can substitute with chicken broth or a non-alcoholic wine alternative.

Equipment

  • roasting pan

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine softened butter with the zests of one orange and one lemon, minced garlic, chopped sage, and thyme. Season the mixture with salt and pepper to taste for flavor.
  2. Remove the whole chicken from the refrigerator and let it sit at room temperature for about 30 minutes for even cooking. Preheat your oven to 180°C (350°F) and prepare your roasting pan.
  3. Gently loosen the skin of the chicken breast and drumsticks with your fingers, ensuring you don’t tear it.
  4. Spoon the butter mixture under the loosened skin of the chicken, spreading it evenly.
  5. In a large roasting dish, place the halved oranges, quartered onion, and halved garlic bulbs. Sprinkle fresh thyme sprigs and sage leaves around.
  6. Carefully position the seasoned chicken atop the orange and onion bed, breast-side up. Drizzle olive oil over the skin and season with additional salt and pepper.
  7. Pour the white wine around the chicken in the roasting pan. Place in the preheated oven and roast for approximately 45-60 minutes.
  8. Once cooked, remove the chicken from the oven and let it rest for at least 10 minutes before carving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 10gProtein: 50gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Ensure chicken is at room temperature before roasting for even cooking. Check internal temperature for perfect doneness.

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