Orange Roast Chicken

Orange Roast Chicken

The sweetness of the orange combines well with the heat from the red pepper flakes for great flavor.  This is just so simple to prepare and you could do this with any citrus not just oranges.


1 Whole chicken

1 Orange

2 Pinches of red pepper flakes

Salt and pepper


Loosen the skin from the breast of the chicken.  Cut two slices from the middle of the orange and slide one under the skin of each breast.  Squeeze the juice from the orange over the chicken.  Put the squeezed orange inside the cavity of the chicken.  Season the inside and outside of the chicken with salt and pepper.  Sprinkle 1 pinch of red pepper flakes over the breast of the chicken and the other pinch goes into the cavity of the chicken.  Roast in a 350 oven for 60-70 minutes or until your oven thermometer shows you have reached the correct temperature.  Let the chicken rest before carving.

Vegetables Galore w/Roast Chicken

Today was the time to clean out the refrigerator and look what I made.  You can leave out the chicken to make this vegetarian.


Left over Roast chicken

1 tbsp. Olive oil

1          Yellow onion, chopped

½         Red pepper, chopped

1          Sprig of rosemary

1 tsp.   Cumin

1 tsp.   Garlic powder

Salt and pepper to taste

2          Zucchini, chopped in large pieces

1          Yellow squash, chopped in large pieces

Bunch of Swiss chard

3          Green onions chopped


In a large stock pot over medium heat add olive oil.. Add onion and red pepper.  Season with salt, pepper, cumin, garlic powder and rosemary sprig.  Cook till onions are translucent.  Add zucchini and yellow squash.  Add Swiss chard; sprinkle a pinch of sea salt over the Swiss chard.  Stir until Swiss chard wilts.  Remove the rosemary sprig.  Add green onions on top.  Serve with Rosemary Sea Salt Fougasse from Frugal Feeding.