sexy beast: blood orange & rosemary roast chicken with roast vegetables


I love making a whole roast chicken. Lemon and rosemary is always a favorite flavour combo, as is a really garlicy pesto and roasting a chicken stuffed with homemade preserved lemons is to die for. But you want to know the secret to a juicy, moist and flavourful chicken? Buy free-run organic. That’s it. Ever since I saw the documentary, The Corporation, I decided that I could make some small life choices and buying organic free-run chicken would be one such ethical choice. I’ve been happy ever since! It may cost a few dollars more, but it’s worth every penny.

So now that you’ve got your plump and juicy free-range chicken, you need to boost that goodness with some flavour. My local grocer had blood oranges dirt cheap, so I bought a whole bag full and decided to use some of that flavour to enhance my chicken. The results were stunning and the gravy I made from the pan juices were incredible.

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17 comments to “sexy beast: blood orange & rosemary roast chicken with roast vegetables”

  1. 1
    Joanne   January 29, 2007 at 6:54 pm

    Ben Kingsley would be proud :)

    Sounds yummmmm!

    My oven is on the fritz. I wonder if I can use my slow cooker for this dish, without getting the ‘boiled chicken’ effect?

    When I was employed full-time I used to buy mostly organic meats but now that I’m self-employed, I can’t afford it :(

    p.s. Why am I always the first to respond?
    I hope you don’t mind kickpleat.

  2. 2
    hag   January 29, 2007 at 7:41 pm

    ooops…that should read I NOW only buy…

  3. 3
    rachel   January 29, 2007 at 8:23 pm

    Yum. I love the blood orange idea!

  4. 4
    hag   January 29, 2007 at 7:40 pm

    I know only buy the free-range organic chicken….it does taste better! lemon rosemary is also one of may fav’s for roast chicken…I love the idea of using blood oranges…can’t wait to try it!

  5. 5
    Meena   January 30, 2007 at 8:20 am

    Ohhh my God! I have tried and tried (just twice, mind you!) and have drastically failed at making the perfect golden roast chicken. Yours looks to die for!

  6. 6
    clairehelene7   January 30, 2007 at 8:38 am

    Yummmmmm…. is it wrong to be salivating over roasted chicken at 10 in the morning? Thanks for this recipe, I’m definitely giving it a whirl.

  7. 7
    kickpleat   January 30, 2007 at 11:53 am

    Joanne, I wouldn’t trust a slow cooker for roast chicken! And I certainly don’t mind you posting! If you didn’t, I’d wonder what’s going on!

    Thanks Hag & Rachel, the blood oranges worked beautifully!

    Meena, I can’t belive you’ve had trouble with roasting chicken! Seriously, you have to buy free range birds…they can withstand crazy oven temperatures and are really juicy and delicious! Plus, you’ll feel better about your purchase. If you try it, let me know!

    Claire, it’s definitely okay to salivate over chicken in the early morning. I’ve had some pretty crazy cravings at strange times brought on by photographs!

  8. 8
    tania   January 30, 2007 at 2:55 pm

    mmmm- this is great- i have been really thinking I want to try this- never have! and this looks scrumptious!!
    :)

  9. 9
    Amy   January 31, 2007 at 8:14 am

    I am definitely making this this weekend. I had forgotten that blood oranges are in season–yay! And I just saw a recipe on Epicurious for couscous with zucchini that will be perfect with it. And you’re right–the quality of the chicken makes all the difference in the roasting.

  10. 10
    Amanda   January 31, 2007 at 2:58 pm

    i just made roast chicken today! amazing how good things can taste just by shoving a lemon, some garlic and an onion up its arse. :)

    i once made it with lime, chili and ginger and that was dead tasty. i totally agree with you about buying organic birds, it makes all the difference.

  11. 11
    kickpleat   February 1, 2007 at 1:39 am

    tania, say it ain’t so…you’ve never roasted a chicken? well good luck & enjoy!

    mmm, amy, couscous & zucchini would be a great side dish to this meal. yum!

    so true, amanda! i’ll definitely try the ginger, lime and chili seasonings next time.

  12. 12
    heather   May 19, 2009 at 2:28 pm

    we made this for dinner just this saturday and holy crap, was it fantastic. we couldn’t find blood oranges, but whatever those p-named ones we found at whole food were they were fantastic. it was such a delight to have a little hit of orange with every bite of super-juicy chicken.

    thank you so much! yum.

  13. 13
    Danielle   July 13, 2011 at 8:08 am

    I have never roasted a chicken but totally want to make this for someone. What exactly am I to do with the orange?

  14. 14
    kickpleat   July 13, 2011 at 9:44 am

    Danielle, the recipe says to rub the chicken all over with the orange quarters and then once the bird has been spiced, stuff the cavity with the orange husks. Easy!

  15. 15
    stephy   January 10, 2013 at 5:17 pm

    I’m wondering how this would do with fresh rosemary since I have a plant.

  16. 16
    kickpleat   January 11, 2013 at 10:38 am

    Stephy, it would be totally great with fresh rosemary – just add a bit more!

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