- 1 roasting chicken
- 2 oranges (navel or blood oranges)
- 2 Tbsp honey
- 1 Tbsp apple cider vinegar
- 1 Tbsp coconut nectar (or 2 Tbsp coconut aminos)
- 1 Tbsp almond butter
- 2 sprigs rosemary
- 1/4 yellow onion (sliced)
- 1 Tbsp onion powder
- 1 Tbsp course ground Dijon mustard
- 1–2 clove garlic (minced)
- ½ tsp salt
- zest of ¼ orange
- 1 Tbsp oil of choice (sesame, olive, etc)
- Combine juice of one orange, honey, vinegar, nectar, almond butter, onion powder, Dijon mustard, garlic, salt, rosemary and orange zest.
- Poor above mixture into zip-lock bag with chicken, and let marinate for at least 15 minutes.
- Pre-heat oven to 400F.
- Spread the rosemary sprigs and onion slices along the bottom of a roasting pan or casserole dish, place chicken on top, and pour marinade juices over the chicken.
- Stuff the squeezed orange pieces inside the chest cavity.
- Cut the second orange in half, and then slice one half into smaller pieces. Put these pieces in the pan as well.
- Roast for about 1-1 1/2 hours. Use a meat thermometer to ensure doneness. Thickest part of the breast should measure 165F, and juices should run clear.
- Pour juices/drippings into a saucepan with rosemary, onions, and cooked orange pieces. Cook down over medium to medium high heat, stirring regularly, until thick like a gravy. Pan drippings: this is where all the magic is, know what I’m saying?
- Allow chicken to rest at least 10 minutes before carving.
- Slice remaining orange half and use as garnish with chicken.
- Prep Time: 15 min (marinate)
- Cook Time: 1-1.5 hours