If you’re like a lot of people, you still need to plan your holiday meals. That’s why Chef Scott Conant stopped by to share a delicious recipe!
Spicy Whole Roasted Chicken with Orange & Rosemary
Makes 2 to 3 servings
- One whole 3 1/2 to 4-pound chicken
- 1 1/2 to 2 teaspoons Asian chili paste
- 1 small onion, quartered
- 1 orange, sliced
- 3 sprigs of rosemary
- Remove the chicken’s giblets, rinse the bird inside and out, and pat it dry.
- Heat the oven to 350° F. Rub about half of the chili paste over the inside of the bird and half over the outside.
- Stuff the cavity of the bird with the onion, orange, and rosemary. Season the whole of the chicken with salt and pepper.
- In a large sauté pan or in a small roasting pan (with or without a rack), roast the bird, periodically basting it with the fragrant juices that accumulate, 1 to 1 1/2 hours depending on the size of the bird. (Check by seeing if the juices that result from pricking the thigh run clear.)
- Let the bird sit for 10 minutes before carving and serving it. Degrease the pan juices—a gravy separator does this quickly—and pass the juices on the side.
A Nero d’Avola-Cabernet blend is a good match for the sweetness of the oranges and the heat of the chili paste.