It has been a little over a year when I brought to you how to roast a whole chicken. This is a little different version with an orange twist. Not only did I add the aromatic fragrance of orange, I also added compound butter under and on top of the skin. The compound butter adds so much more flavor and helps the skin to crisp up to a delectable goodness. Also, I used my cast iron skillet to roast the chickens. I have not done this before. I usually use a large roasting pan.
I am actually roasting two chickens instead of one. Why not? It takes the same amount of time and it gives me more chicken to use in future meals. Let’s see: Chicken pasta dish to take to the in-laws for dinner. Maybe some chicken salad for lunch. Cannot forget to make homemade chicken broth out of the bones. Chicken soup sounds pretty good too. All of these wonderful meals out of two chickens. Let’s see how many meals we can think of.
- 2 chickens, about 4 pounds each
- 1 log of compound butter (see website)
- olive oil to drizzle
- 1 orange, halved
- all-purpose seasoning (see website)
Preheat oven to 400 degrees.
Drizzle olive oil into bottom of skillet.
Pat dry chickens. Insert orange half into the cavity of each chicken. Also add about 2 tbsp of the compound butter into each of the cavities.
Separate skin from the chicken and spread some compound butter in between the meat and skin of the chicken. This step adds so much more flavor than not adding any of the compound butter. Do this to each of the chickens.
Place chickens into a large cast iron skillet. Massage some compound butter on the skin of the chickens. Drizzle some olive oil on the skin. Generously sprinkle all-purpose seasoning on the outside of the chicken.
Roast chickens for 30 minutes at 400 degrees. After 30 minutes, reduce heat to 350 degrees.
Continue to roast chicken for about another hour, or until a thermometer reads about 150-160 degrees. About midway through the roasting time baste the chicken with the juices in the skillet. Remove from oven and cover with foil to rest. The chicken will continue to cook while it is resting.
Resting the chicken is important so that you have a juicy, succulent bird. Serve. Eat. Enjoy.