Dec 13, 2021

Roasted Chicken with Orange Juice (Poulet Rôti au Jus D'Orange)

Succulent, slow-roasted chicken is a highlight of a Sephardic luncheon chez Danielle. She surrounds her moist, tender bird with either a ring of glistening candied carrots or baked figs.



Preheat the oven to 325°F (160°C). In a small bowl, combine the orange juice with the bouillon cubes and whisk to dissolve the cubes.

Place the chicken in a roasting pan and season the cavity with salt and pepper. Spoon half of the juice mixture over the bird and into the cavity. Roast, basting occasionally with the remaining juice mixture, until the legs move easily, 2 to 2-1/4 hours.

Let the chicken rest for 10 minutes before carving. Serve the chicken hot with the pan juices on the side.

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