Roast Chicken with Clementines

Roast chicken is always great choice when you get some friends or family around. I cook this at least twice per month and I always try something different on the ingredients. Here’s if you want to take a look on my other recipe of roast chicken. Today’s I want to share you my roast chicken recipe with a little bit of twist of clementines.


1.4 kg whole-free range chicken
5 clementines
1 stick of celery
2 red onions
10 bunchs of baby carrots (3 big carrots), peel
1 bulb of garlic
3 sprigs of rosemary
3 sprigs of thym
1 sprig of sage
3 bay leaves
100 gr salted butter (you can use also unsalted butter if you prefer to)
Olive oil
Salt and pepper


Quick Tips: If you want to serve this at lunch, make sure you you get the chicken out from the fridge 2 hours before prepping. It takes at least 20 minutes of prepping and 1 1/2 hour to cook in the oven.

Before we start everything, make sure you preheat the oven to 220ºC/425ºF/gas 7.

First. Put the butter in a bowl, if you use unsalted butter, you can add 1 table spoon of salt and black pepper. Pick 1 sprig of thym and add it to the bowl. Mix it well with your hand, then rub and massage it all over the chicken (on the inside and the outside).

Quick tips on how rubbing butter on the inside of the chicken: carefully grab the skin at the tip of the chicken breasts, making sure that it doesn’t rip, use a spatule to open gently the skin, then you can rub the chicken with the butter.

Second. Halve one of the onion and a clementine and place half of the onion and clementine in the main cavity with couples of crushed garlic (with skin on), thym, 1 sprig rosemary and a bay leaf.  Tuck the little winglets under, and tie up as firmly as possible.

Third. It’s time for prepping the vegetables. Cut roughly 1 1/2 onions, celery and carrots (if you use baby carrots, no need to chop them). Halve the clementines. Pick and rougly chop fresh sage, thym and rosemary. Then put them into roasting tray with the rest of bay leaves. Sprinkle with some olive oil. Season with salt and pepper.

Fourth. Put the chicken into the tray, breast-side down and leaning to one side, then place in the oven. Roast for 5 minutes, then lean it to the other side, still breast-side down. Cook for another 5 minutes, then place the chicken on its bottom and cook for 1 further hour, or until golden and cooked through – the skin should be really crispy and the herbs will flavour the meat.

Serve it with the gravy and sautéed potatoes or any kind of side-dishes you like.

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