GARLIC HERB ROAST CHICKEN with ROASTED ORANGES and RED ONIONS

GARLIC HERB ROAST CHICKEN with ROASTED ORANGES and RED ONIONS
1 chicken, 4-5 pounds
2 navel oranges, sliced in thick slices or wedges
2 red onions, sliced or wedged (zest one orange)
2 cloves garlic, minced
4 tablespoons butter, softened + 2 tablespoons butter, cubed or thinly sliced
2 teaspoons coarse salt
2 + 1 teaspoons fresh thyme
pepper to taste

  • Preheat oven to 450 degrees.
  • Mash garlic and 1 teaspoon salt into a paste.
  • Combine garlic paste, 2 teaspoons thyme, butter and zest until well blended.
  • Gently separate the skin from the chicken and rub one half of the butter mixture all over.
  • Season the outside with the remaining salt and some pepper.
  • Fill the cavity with a few of the orange slices, onion wedges and remaining thyme.
  • Place chicken, breast side up on a rimmed baking sheet with the wings folded in and legs banded together.
  • Scatter the remaining orange and onion pieces around the chicken.
  • Dot onions and oranges with the 2 tablespoons of butter pieces.
  • Roast for 30 minutes. At this point I added some potatoes also.
  • Brush chicken with remaining garlic butter mixture.
  • Flip oranges and onions.
  • Rotate the baking sheet and roast 15 minutes more.
  • Remove the onions and oranges if caramelized.
  • Roast chicken 15 minutes more or until juices run clear.
  • Let rest 10 minutes before serving.

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