Orange and Cardamom Roast Chicken
This roast chicken is built on layers of warmth and citrus, which provide a balance of spice, bitterness and brightness that transforms a simple bird into something deeply aromatic. Butter infused with orange zest, dried peel and cardamom seeps into the skin, flavoring the meat as it roasts over a bed of onions. A halved orange and head of garlic tucked into the cavity infuse it from within, while black pepper and cloves lend depth and a touch of heat. The result is a bird that’s burnished and fragrant, with a pan sauce brightened by fresh orange juice. Add carrots and potatoes to the roasting pan (see Tip), and your meal is complete.
Yield
4
Time
1 hour 40 minutes
Ingredients
2 to 3 oranges (any variety)
4 tablespoons salted butter
2 tablespoons dried orange peel (optional)
1 tablespoon ground cardamom
2 ½ teaspoons kosher salt (such as Diamond Crystal)
1 whole (3½- to 4-pound) chicken (giblets removed), patted dry (see Tip)
1 head of garlic, cut in half crosswise
1 tablespoon coarsely ground black pepper
1 teaspoon ground cloves
1 large Spanish or white onion, halved and thickly sliced into slabs
Instructions
Step 1
Heat the oven to 425 degrees. Finely grate 2 tablespoons zest, then halve the oranges and juice enough to yield ¾ cup.
Step 2
Add butter, grated orange zest, dried orange peel (if using) and half the cardamom to a medium saucepan. Turn the heat on to low. Let the butter melt, then cook, stirring occasionally, until it’s infused with the spices, about 5 minutes. (Be careful not to let the butter bubble.)
Step 3
Salt the chicken inside and out. Place the cut head of garlic and half an orange (preferably an unsqueezed piece, if there is one remaining) inside the chicken’s cavity. Brush the infused butter generously all over the chicken. Sprinkle the chicken with the pepper, cloves and remaining cardamom. (The chicken can be seasoned and refrigerated, uncovered, up to 24 hours in advance.)
Step 4
In a Dutch oven, 10-inch cast-iron skillet or other large ovenproof pan, scatter the sliced onions in a single layer. Place the chicken on top, breast side up, and roast, uncovered, for about 1 hour, until the juices run clear when you cut between the leg and thigh.
Step 5
Transfer the chicken to a cutting board. Loosely cover with aluminum foil and let it rest while you prepare the sauce. Return the Dutch oven or pan to the stove. Add the orange juice and cook on high heat, scraping the bottom of the pan, until the juices are slightly thickened, about 2 minutes.
Step 6
Carve the chicken and spoon the pan juices over it. Serve the onions on the side.
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