Citrus Chicken Roast

This one-pot chicken dinner is perfect for those days when you don't have the energy. Featuring a whole bird roasted in a beautiful concoction of wine and blood oranges, the juicy flavor you get with every bite is the ultimate reward. Serve with chunks of roasted sweet potato for the perfect complement sweet and savory weekday meal.

Citrus Chicken Roast
This recipe serves 2-3 people

Ingredients
4-lb whole chicken
1/2 tbsp coriander seed
1/2 tbsp fennel seed 
1/2 tbsp cumin seed
5 sprigs of rosemary
3 small blood oranges, zested and quartered
1 lemon, zested
¼ cup extra-virgin olive oil
1 tbsp. smoked paprika
¾ cup chicken broth
½ cup dry white wine
2 tbsp tomato paste
6 garlic cloves, crushed
Salt & pepper

STEP 1 Preheat oven to 375° F. In a small pan, toast the coriander fennel and cumin seeds until they become fragrant. Transfer to a spice grinder and blend into a fine powder. Set aside.

STEP 2  In a small bowl, whisk broth, wine, and tomato paste until well incorporated. Transfer this liquid to your dutch oven or braiser.

STEP 3 In another small bowl, mix the seasoning powder, zest from the oranges and lemon, paprika, 1 tsp of salt, and oil into a paste. Generously season the chicken with sal, then using your hands, rub the spiced oil all over the inside and outside of the chicken. Make sure to add some of the rub under the chicken's skin as well.

STEP 4 Add the spiced rubbed chicken to the liquid-filled dutch oven and scatter garlic cloves, rosemary sprigs, and orange wedges around the chicken. Additionally, add a few garlic cloves, orange wedges, and rosemary inside the chicken.

STEP 5 Cover with a lid and roast the chicken for about 1 hour and 30. Make sure to turn the pan halfway through. Add ¼ cup of wine if the pan starts to look dry. 

STEP 6 Remove the lid during the final 20 minutes and cook to brown (internal temp should be 170° F). Then, remove the pot from the oven and allow the chicken to rest for 15 minutes before carving it. 

STEP 7 Strain liquid left in the pan and discard the solid contents. Taste the sauce and season with salt and pepper if needed. 

FIN. Serve chicken with a starch of your choice (you can never go wrong with potatoes) and pour leftover sauce on top.