Baked Chicken with Orange Juice and Spices

This delightful recipe features a whole chicken marinated in a vibrant orange juice concoction, blended with a variety of spices for an enticing flavor profile. The tender and juicy chicken becomes infused with a zesty and slightly sweet marinade, making it an ideal dish for family gatherings or special occasions. Joyfully easy to prepare, this recipe involves letting the chicken marinate overnight, allowing the flavors to meld beautifully. While the chicken bakes, its aroma will fill your kitchen, inviting everyone to the table. Perfectly accompanied by simple side dishes, this meal guarantees satisfaction. You’ll appreciate the balance of sweetness and tanginess the orange juice brings, complemented by the depth of flavor from the mustard and Worcestershire sauce. The dish's simplicity ensures even novice cooks can achieve delicious results. Enjoy the unique combination of these ingredients as they transform an ordinary chicken into an extraordinary culinary experience.

Ingredients

Main Ingredients

• 1 whole chicken
• 1 liter orange juice

Spices and Sauces

• 4 tablespoons French mustard
• 3 tablespoons Worcestershire sauce
• 2 tablespoons salt
• 1 tablespoon sugar
• 20 whole allspice berries
• 6 cloves garlic
• Ground pepper, to taste

Preparation Time

Total time: 14 hours, including overnight marination

Preparation: 30 minutes
Cooking: Approximately 1.5 hours

Step-by-Step Instruction

1. Prepare the Marinade: In a deep dish, combine the orange juice with French mustard, Worcestershire sauce, salt, sugar, allspice berries, minced garlic, and a few grinds of pepper. Ensure everything is well mixed.

2. Marinate the Chicken: Place the whole chicken into the marinade. It's vital to use a dish that snugly fits the chicken, allowing it to be entirely covered by the marinade. If not, place a small weight on top of the chicken to keep it submerged.

3. Refrigeration: Cover and refrigerate the chicken overnight, letting the flavors develop thoroughly.

4. Preheat the Oven: The next day, preheat your oven to 180°C (356°F).

5. Ready the Chicken for Baking: Remove the chicken from the marinade, setting aside some of the marinade for basting. Place the chicken into a roasting pan.

6. First Cooking Phase: Put the chicken in the oven and let it cook for 30 minutes.

7. Flip and Baste: After 30 minutes, turn the chicken over and baste it with a bit of the reserved marinade. This step is crucial for even cooking and a juicy texture.

8. Continue Baking: Allow the chicken to bake for another 30 minutes.

9. Final Flip and Baste: Flip the chicken once more, bast it with the marinade, and continue baking for another 30 minutes.

10. Final Touches: Throughout the baking process, occasionally spoon some marinade over the chicken to maintain moisture.

11. Check for Doneness: The chicken should be golden brown and cooked through. An internal temperature of 75°C (165°F) indicates it's ready.

12. Resting: Once done, let the chicken rest for a few minutes before carving. This helps retain the moisture.

13. Serve and Enjoy: Carve the chicken and serve it warm, complemented by the marinade.

Tips

• Substitutions: If French mustard is unavailable, yellow or Dijon mustard can be used.
• Marinating: It's crucial the chicken has adequate time to soak up the flavors for optimum taste.
• Crispier Skin: For a crispier skin, broil the chicken for the last 5 minutes of cooking.

Nutritions

• Calories: Approximately 420 per serving
• Protein: 30g
• Fats: 18g
• Carbohydrates: 12g

Variations

• Use turkey instead of chicken for a holiday-themed dish.
• Replace orange juice with lemon juice for a more tangy flavor profile.
• Add honey for a sweeter glaze.

Serving Suggestions

• Pair with roasted vegetables or a fresh garden salad for a balanced meal.
• Garnish with freshthyme or rosemary for added aroma and flavor.
• Serve with a side of buttery mashed potatoes or steamed rice.

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