Basil Roasted Chicken | Dapur Sinolin

The perfect main course for small holiday gatherings, this Orange Basil Roast Chicken is sweet, savory, and absolutely delicious.

This year, the holiday season might be looking slightly different than it has in years past. Many will be looking to gather this holiday season in smaller-than-normal groups, which means you don’t need quite as much food as you usually do. But that doesn’t mean you can’t still celebrate around the table with something super delicious, and we think this Basil Orange Roasted Chicken should be a part of it!

INGREDIENT

• 3/4 cup fresh orange juice (from about 3 oranges)
• 2 tablespoons of honey
• 2 cloves of garlic, grated
• 1 fresh ginger, grated
• 1 chicken
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 oranges, quartered
• Sprigs of Basil
• 1 cup cranberries (fresh or frozen), divided
• 1/4 cup chicken stock, more as needed
• 2 teaspoons tapioca flour
• 1 tablespoon water

INSTRUCTION:

1. Preheat the oven to 400º F and place a rack on the bottom of the oven.
2. Mix orange juice, honey, grated ginger and garlic together in a bowl.
3. To prepare the chicken: remove the giblets and remove any fat or feathers. Salt and pepper both the outside and the inside of the chicken. Add the oranges, basil, and 1/2 cranberries to the cavity. Tie the chicken legs with string and tuck the wing tips under the chicken body. Place the chicken in the center of the roasting pan and add the cups of chicken stock to the bottom of the pan along with the remaining cranberries and oranges. Pour the honey-orange mixture over the bird.
4. Place in the preheated oven and bake for 20 minutes. Spoon pan juice over chicken, turn pan, and return to oven to continue baking for another 20 minutes. Repeat the process of greasing the bird until the chicken reaches 165ºF at the thickest part of the breast or until the juices are clear, about 1 hour. Cover the chicken if the top browns too quickly
5. Remove the chicken from the pan and let it rest, covered with foil for 15 minutes.
6. Strain the liquid from the roasting pan into a small saucepan. If you have less than 1 cup dripping, add more chicken stock. Cook until boiling. Taste and adjust the seasoning of the gravy, reducing if it’s not flavorful enough, or adding more stock if it’s too salty. Whisk together tapioca and water, and add to the gravy.