| 1 chicken |
wash and dry thoroughly, discard giblets |
Work an opening in the skin under the breasts, starting with the cavity end. Rub the marinade directly onto the breast meat, taking care not to leave uneven clumps of marinade. Work down from the breast towards the thighs, if possible, and from the thighs rub marinade into the meat of the drumsticks. If any part of the chicken is inaccessible though naturally separable openings, use a knife to create one. You should only have to make one or two artifical openings: if you make too many, the chicken will dry out when roasted. Usually you will only need to make openings for the drumsticks. Use the remaing marinade to cover the chocken on top of the skin. Marinade for as long as you can, preferably 2 hours, but it will come out fine even if you don't |
Put a few orange slices into the cavity. Roast in moderately hot oven until golden brown, about 10 minutes per pound. |