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Orange Roasted Chicken w/ Leeks

Like majority of my dishes, I thought this one up based on what I had in the fridge.  I do my best cooking that way, lol!  This turned out so delicious and tender due to the acid from the orange as a natural tenderizer. 

 **Leeks are are wonderful vegetable that tastes like a cross between a cabbage and an onion**

Try this sunday with a side of wild grain rice mixed with English peas- don’t forget the delicious leeks stuffed inside!!

What you’ll need:

– 1 whole chicken

– 1 large leek (washed and drained of all sand and grit)

– the juice of 1 orange

– 2 tsp orange zest

– butter flavored cooking spray

– canola oil

– 1 tbsp minced garlic

– kosher or sea salt/pepper

– *AbstractSpice or any other all-natural house seasoning on hand

Here’s what I did:

– Preheat oven to 400

– Coarsely chop cleaned leeks and thoroughly mix in a bowl with: 3 tbsp canola oil, 1 tbsp minced garlic, orange zest, 2 tsp salt and pepper.   

– Clean chicken thoroughly making sure all gizzards and livers are removed completely from the cavity of the bird.

– Spray entire outside of chicken with cooking spray

– Season entire outside chicken with *AbstractSpice/handy house seasoning

– Stuff chicken with leek mixture

– Cover with foil and place bird in pre-heated oven for 30 minutes.  Remove foil and squeeze the juice of previously zested orange on chicken and return  to oven uncovered, reducing heat to 350 for an additional 15- 20 minutes until chicken is medium-browned.

*If concerned about doneness of a chicken, make a small cut between the leg and thigh or wing and breast of the chicken and the juices should run clear.  If not, return to oven until juices run clear.*

Make it a Great Roasted Chicken tasting Day!

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