Garlic-Butter Rubbed Chicken with Roasted Oranges and Red Onions


  • 1 garlic clove, minced
  • Coarse salt
  • 4 tablespoons unsalted butter, softened
  • 2 navel oranges (preferably organic), 1 zested, both cut into 2-inch wedges
  • 2 teaspoons finely chopped fresh thyme, plus a few sprigs
  • 1 whole chicken (4 to 4 ½ pounds)
  • 2 red onions, peeled and cut into 1 ½-inch wedges

1. Preheat oven to 450 degrees. Mash garlic and 1 teaspoon salt into a paste. 2. Combine garlic paste, butter, zest, and chopped thyme. Gently separate skin from breast of chicken, and rub half of the butter mixture under the skin on each side. Season with salt. 3. Fill cavity with 2 orange wed...

View full recipe at SpringPad


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