Perfect for a family dinner, the Citrus Chicken is one of my family’s favorite meals. I usually serve this with a side of mashed potatoes and whatever vegetables are in season.

For the Chicken

4 T Butter, softened
1 lg. Naval Orange
1 T fresh Rosemary, minced
Salt & Pepper
1 stalk Celery, rough chop
1 lg. Carrot, rough chop
4 sprigs Thyme
1 sprig Rosemary
2 Bay Leaf
1 sm. Bunch Flat Leaf Parsley
One 3-4 lb. Chicken, giblets removed washed & patted dry
1-2 Apples, quartered
2-3 med. Yellow Onions, quartered & divided
1 c. White Wine

Preheat oven to 375°.

Zest ½ the orange into a bowl.
Add the butter, rosemary & pinch of pepper.
Mix well & set aside.
Tie together thyme & rosemary sprigs.
Into a roasting pan put celery, carrot, 1 onion, thyme/rosemary, bay, parsley and chicken giblets.
Season chicken inside & out with salt & pepper.
Stuff cavity with onion & apples wedges.
Place in prepared pan.
Loosen skin from breast & legs of chicken.
Slather the butter evenly under the loosened skin.
Truss the bird**

Squeeze the juice of the orange over the bird & season with more salt & pepper.
Add the wine to the pan.
Bake 1 ½ hours or until the internal temperature reaches 165°.
Removed from oven, place on a platter & cover tightly with foil.
Let rest 15 minutes.

For the Gravy

3 T Butter
2 T Flour
Fresh Nutmeg
Drippings from Pan
Juices from Platter

Strain the pan drippings into a glass bowl or see through container.
Allow fat to rise to top & strain off.
Melt butter & whisk in flour.
Cook & stir until roux smells nutty.
Whisk in drippings a little at a time.
Add until desired thickness is achieved.
Grate in a little nutmeg to taste.
Add the juices from the platter.

To Serve
Remove the breasts whole & slice crosswise.
Place on a serving platter.
Pull off leg, thighs & wings & place on platter.
Drizzle with just a little gravy.
Serve with extra gravy on the side.

**NOTE: As you can see by the picture, if you don’t have a “truss kit,” safety pins work just fine .