Ingredients
Scale
- 6 tbsp smooth orange juice
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 2 tsp ground nutmeg
- 0.5 tsp ground allspice
- A pinch of ground cloves
- Salt, to taste
- Whole cloves to stud (optional)
- 2 kg whole roasting chicken
Instructions
- Preheat your oven to fan-assisted 190°C / 210°C / 425°F / gas 7.
- In a small bowl, mix together the orange juice, olive oil, minced garlic, nutmeg, allspice, ground cloves, and a pinch of salt to create a flavorful marinade.
- Place the whole chicken in a roasting tray. With your hands, smear the marinade both on the outside and inside of the chicken, ensuring it is well-coated.
- Roast the chicken in the hot oven for 20 minutes.
- After 20 minutes, reduce the oven temperature to fan-assisted 160°C / 180°C / 350°F / gas 4.
- Baste the chicken with its juices, then continue to roast for an additional 35-40 minutes until the internal temperature reaches 74°C (165°F) and the juices run clear.
- Once done, switch off the oven and leave the door ajar. Let the chicken rest for 15-20 minutes before carving.
Notes
For extra flavor, serve with sides like rice, roasted vegetables, or a crisp salad. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 49g
- Cholesterol: 100mg
Keywords: chicken, nutmeg, orange, roast chicken, easy recipes