Roasted Chicken With Nutmeg and Orange

Gluten Free
Health score
8%
Roasted Chicken With Nutmeg and Orange
110 min.
4
474kcal

Suggestions


Indulge in the delightful flavors of our Roasted Chicken with Nutmeg and Orange, a dish that perfectly marries the warmth of nutmeg with the bright, zesty notes of fresh orange. This gluten-free recipe is not only a feast for the senses but also a wholesome choice for any meal, whether it’s a cozy lunch or an elegant dinner. With a preparation time of just 110 minutes, you can easily impress your family and friends with a succulent roast that’s bursting with flavor.

The secret to this dish lies in the aromatic butter mixture that seeps under the chicken's skin, infusing it with a rich, savory taste. As the chicken roasts, the citrus juices create a tantalizing glaze that enhances the natural flavors, making each bite a juicy, tender experience. The combination of nutmeg and orange adds a unique twist that elevates this classic dish to new heights.

Perfect for gatherings or a special family dinner, this Roasted Chicken with Nutmeg and Orange is sure to become a favorite in your culinary repertoire. Serve it alongside your favorite sides, and watch as your guests savor every bite. Get ready to enjoy a meal that’s not only delicious but also a celebration of simple, fresh ingredients!

Ingredients

  • tablespoon olive oil extra virgin 
  • teaspoon nutmeg divided
  • servings pepper black
  • tablespoons juice of lemon fresh
  • tablespoons orange juice freshly squeezed
  • teaspoon orange zest finely minced
  • 0.5 teaspoon salt divided
  • tablespoon butter unsalted softened
  •  chicken whole (roaster)

Equipment

  • oven
  • roasting pan
  • cutting board

Directions

  1. Preheat oven to 375º F.2
  2. Remove excess fat from cavity of chicken.3
  3. Combine orange zest, half of the nutmeg, butter, olive oil and half of the salt.4
  4. Combine citrus juices and set aside.5 With fingers, gently loosen skin from breast and thigh/leg area. Put butter mixture under loosened skin, patting skin back into place to spread butter. Season with half of remaining nutmeg and salt.6
  5. Place an oiled roasting rack in roasting pan.
  6. Place chicken (trussed if desired) breast side down. Roast 40 minutes. Carefully turn chicken breast side up and baste with cooking juices.7
  7. Pour citrus juice over top of chicken and season with remaining salt and nutmeg, and pepper.8 Roast without basting another 40 minutes, or until internal temperature in leg/thigh area reaches 180ºF.9
  8. Remove to cutting board and let rest 10 minutes before carving.

Nutrition Facts

Calories474kcal
Protein30.49%
Fat67.94%
Carbs1.57%

Properties

Glycemic Index
38.5
Glycemic Load
0.56
Inflammation Score
-4
Nutrition Score
13.778695484866%

Flavonoids

Eriodictyol
0.38mg
Hesperetin
2.1mg
Naringenin
0.29mg
Myricetin
0.01mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:474.32kcal
23.72%
Fat:35.24g
54.22%
Saturated Fat:10.63g
66.41%
Carbohydrates:1.84g
0.61%
Net Carbohydrates:1.62g
0.59%
Sugar:1.05g
1.16%
Cholesterol:150.35mg
50.12%
Sodium:424.72mg
18.47%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:35.58g
71.17%
Vitamin B3:13.01mg
65.03%
Selenium:27.49µg
39.28%
Vitamin B6:0.68mg
33.77%
Phosphorus:284.16mg
28.42%
Vitamin B5:1.77mg
17.67%
Zinc:2.52mg
16.8%
Vitamin B2:0.23mg
13.78%
Vitamin C:10.89mg
13.21%
Potassium:389.73mg
11.14%
Magnesium:40.75mg
10.19%
Vitamin B12:0.6µg
9.94%
Iron:1.79mg
9.94%
Vitamin B1:0.13mg
8.42%
Vitamin E:1.17mg
7.82%
Vitamin A:374.69IU
7.49%
Copper:0.1mg
5.2%
Vitamin K:5.38µg
5.12%
Folate:16.13µg
4.03%
Manganese:0.07mg
3.32%
Vitamin D:0.43µg
2.89%
Calcium:25.56mg
2.56%
Source:food.com