Ingredients
Scale
- 5 3/4 lb. whole chicken
- 3 tbs. butter
- 3 tbs. honey
For the bed for the Chicken:
- 2 oranges - sliced with skin
- 3- 4 fresh Rosemary sprigs
- 8 - 10 fresh sage leaves
- 6 - 7 fresh garlic cloves
- 2 celery ribs - halved
- 1/2 cup white wine
For the Rub:
- 1 tsp. salt
- 2 tsp. sugar
- 1 tsp. Cardamom
- 2 tsp. Jamaican Curry
- 1 tsp. dried oregano
Instructions
- Combine the rub ingredients in a small bowl.
- Clean and pat dry the chicken.
- Using a sharp knife, cut along the breast bone of the chicken.
- Once the chicken is cut along the breastbone and is open, turn the chicken over and press down on the chickens back.
- Make a bed for the chicken to rest on in a large cast iron pan.
- Place the celery, orange slices, garlic, sage and rosemary sprigs for the chicken to rest on.
- Sprinkle salt and fresh ground black pepper on the underside of the chicken.
- Rub the chicken’s skin with the rub mixture.
- Place the pats of butter gently under the chicken’s skin along the breast and thighs.
- Drizzle the honey over the chicken and grind fresh ground black pepper over the chicken.
- About 30 minutes before the chicken is done cooking add the wine to the bottom of the pan.
- Cook the chicken for 30 minutes at 375 degrees F. then lower the oven temperature to 325 degrees F. until a thermometer registers 165 degrees F. in both the thigh and the breast and the juices run clear. This should take about 20 minutes per pound.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
