This orange stuffed, roasted chicken was citrusy sweet and flowing with juices. Stuffed with sweet Cara Cara oranges, onions, peppers and garlic, every bit of chicken was a mouth watering treat. The skin was seasoned with the brine left from the orange mixture and just enough oil to deliver a perfect, crispy skin. The only thing I would change in this recipe is maybe adding lots of cracked black pepper (because I absolutely adore black pepper).
1 whole chicken
1 Cara Cara orange cut into 8 wedges leaving peel on. (any orange will work I think)
1 small onion cut into 8 wedges
1/2 green bell pepper cut into strips
1 T. minced garlic
1 T. lemon juice
1 T. cracked black pepper
2 t. salt
2 t. dill weed
1 T. parsley flakes
1/4 c. Olive oil
In medium sized bowl, combine ingredients 2 – 10, mixing to distribute ingredient completely.
Cover and refrigerate at least 2 hours. You can do this over night if you like.
Once you are ready to stuff your chicken, be sure to pack it full and tight, but reserve about 1/8 – 1/4 c. brine left from the orange mixture. Some may come out of the cavity a bit, but that’s fine.
Once your chicken is stuffed, add olive oil and a bit more salt to the brine which contains all the flavors inside the chicken.
Rub your chicken with the olive oil brine. You may also lift the skin of the chicken to get some of the flavors below the skin.
Roast your chicken uncovered at a temperature of 375 degrees F for about 1 1/2 hours or until chicken is thoroughly done.
Let stand after cooking for 10-15 minutes.
Remove the stuffing and carve!