Orange And Lime Roasted Chicken

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 (3 -4 lb) whole chickens
• 2 oranges
• 1 lime
• 1/2 red onion, quartered
• 1 sprig fresh rosemary (or 2 t. dried)
• 1 teaspoon worcestershire sauce
• 1 teaspoon soy sauce
• 2 tablespoons honey

Recipe

• 1 prepare the chicken--take out the bag of organs and neckbone that is tucked inside, then wash the cavity well with warm water.
• 2 to make the bird more attractive, cut off the triangular tail piece and the wing tips; remove any large clumps of fat under the skin that sometimes appear near the tail; pat the chicken dry with a paper towel.
• 3 preheat oven to 425°.
• 4 halve one of the oranges and squeeze out, and reserve the juice; quarter the rinds.
• 5 do the same for the lime.
• 6 put the orange quarters, lime quarters, and rosemary in the chicken's cavity; add as many orange and lime quarters as the cavity will hold.
• 7 thinly slice the remaining orange into rounds.
• 8 loosen the skin from the chicken; slip the rounds under the skin; leftover orange rounds can be used to garnish the dinner plates.
• 9 whisk together the worcestershire sauce, soy sauce, and honey; pour in the reserved orange and lime juices.
• 10 place the chicken on a rack in a roasting pan; put it in the oven and cook for 20 minutes.
• 11 decrease oven temperature to 350°; brush the chicken with the sauce; baste every 10 minutes until the chicken is done, about 40 minutes.
• 12 remove the bird from the oven and let it rest for 15 minutes before carving.
• 13 remove the skin and orange peels before serving.
• 14 put the sauce in a small pot; bring to a boil and cook for 3 minutes; serve with the chicken.