Last updated on March 7, 2021 by Liza Hawkins
Sometimes even a weeknight calls for a roast chicken. It’s true. That’s why this roast chicken with clementines, onions, and garlic, is easy enough to make on a Tuesday night.
I know, I know. It feels like a Sunday meal … one that you’ve worked at for hours.
But really, roast chicken with clementines falls under the “set it and forget it” category. And I love that about a weeknight meal. Whip up some mashed potatoes with easy homemade gravy and your favorite side veggie, and family will be singing your praises.
(Not to mention the yummy leftovers you can devour over the next couple days.)
Scared to roast a chicken? Don’t be. It’s simple.
At first you’ll be all, “Omigosh…! How can I tell if it’s done?? What’s the temp??!!” And then, after a few roasts under your belt, you’ll quickly become an old pro at it!
Yield: 4
Weeknight Roast Chicken Stuffed With Clementines, Garlic and Onions
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Roast chicken scented with clementines, onions and garlic that's easy enough to make for a weeknight!
Ingredients
- 1 whole roasting chicken, 3.5 pounds – rinse and pat dry
- 1 medium onion, quartered
- 2 Clementines, quartered (skins on)
- 1 garlic bulb, cut in half
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 1 teaspoon dried parsley
- salt
- pepper
Instructions
- Preheat oven to 425°F. Pour enough water to fill the bottom of a roasting pan about 1/4″ – the water will keep the drippings from burning while the chicken cooks in the super-hot oven. Place the roasting rack in the pan.
- Lay the chicken, breast up, on the roasting rack. Tuck the wings under the body; they should fold under and stay fairly easily. Sprinkle the inside cavity of the chicken liberally with salt and pepper, then stuff it full with onion, garlic and clementines.
- Gently slide your hand under the skin on each side of the breast to create two pockets. Place the butter (in pieces) under the skin. Rub the outside of the skin with olive oil, salt, pepper and parsley.
- Roast the chicken for 60 minutes (just under 20 minutes per pound), or until the juices run clear. (If you’re using a thermometer, you’ll want to pull the chicken out when it reads 170°F in the meaty part of the thigh. The temperature will rise about 10 degrees while it’s resting.) Let the chicken rest for 15 minutes before carving.
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