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Orange Spice-Rubbed Roasted Chicken with Sweet Potatoes and Carrots Recipe

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This recipe for Orange Spice-Rubbed Roasted Chicken with Sweet Potatoes and Carrots is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp paprika
1 tsp ground ginger
1/2 tsp ground coriander
1/2 tsp ground cumin
1 whole chicken (3 1/2 to 6 lbs)
Coarse salt
Ground Pepper
2 medium sweet potatoes, peeled, halved crosswise, and cut into 1/2 inch wedges
4 medium carrots, cut into 2 inch pieces (can use packaged 'baby carrots')
1 orange, unpeeled, washed and cut into 8 wedges
Directions:
Directions:
Preheat oven to 425º. Combine spices in a small bowl. Season chicken with salt and pepper, ten rub all over with spice mixture. Put a couple of orange wedges inside the chicken. Place in a 8 quart casserole or roasting pan with a tight fitting lid (Cast iron dutch oven works well if you have one). Arrange vegetables and remaining oranges around chicken. Add 1 cup water. Cover and roast 35 minutes.

Remove lid and roast for an additional 30 to 35 minutes (40 to 45 minutes for larger chickens), until skin is golden brown and juices run clear when chicken is pierced between breast and leg (instant-read thermometer inserted in thickest part of thigh, avoiding bone, should read 165º Let rest 10 minutes before carving. Serve with vegetables and orange wedges.
Personal Notes:
Personal Notes:
The orange wedges give this a wonderful flavor! The ones on top got a bit crisped/browned on the edge which was lovely and delicious.

 

 

 

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