Another recipe from Martha Stewart. This recipe yields a moist, flavorful bird. However, I ended up having to continue cooking it for an extra half hour to get to the right temperature. But it's possible the inside of my chicken was still partially frozen. So just make sure you check the temperature of the thigh every ten minutes past the recipe time until you get there. Also, the veggies were not done so I tossed them on a baking sheet for another 15 minutes after the bird came out.
INGREDIENTS
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry, legs tied
- Coarse salt and ground pepper
- 2 medium sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch wedges
- 2 medium carrots, cut into 2-inch pieces
- 1 orange, unpeeled, cut into 8 wedges
DIRECTIONS
Preheat oven to 450 degrees. In a small bowl, combine spices. Season chicken with salt and pepper, then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup water. Cover and roast 30 minutes. Remove lid and roast until skin is golden brown and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), 30 minutes. Let rest 10 minutes before carving. Serve with vegetables and orange wedges.
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