Roast Chicken with Oranges, Chicory & Spelt Recipe

Roast Chicken with Oranges, Chicory & Spelt Recipe

How To Make Roast Chicken with Oranges, Chicory & Spelt

Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.

Preparation: 15 minutes
Cooking: 1 hour 20 minutes
Total: 1 hour 35 minutes



  • 1 whole chicken (about 4 lbs)
  • 2 oranges
  • 2 heads of chicory
  • 1 cup spelt
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp dried thyme
  • Salt and pepper to taste


  1. Preheat the oven to 375°F (190°C).

  2. Rinse the chicken and pat it dry with paper towels. Season it with salt and pepper, both inside and out.

  3. Peel one orange and cut it into slices. Stuff the chicken cavity with the orange slices and a few sprigs of thyme.

  4. Truss the chicken with kitchen twine and place it in a roasting pan. Drizzle it with 2 tablespoons of olive oil.

  5. Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C).

  6. While the chicken is roasting, prepare the chicory and spelt. Cut the chicory heads into quarters and toss them with 1 tablespoon of olive oil, salt, and pepper.

  7. Heat a grill pan over medium heat and grill the chicory for about 4-5 minutes on each side, or until charred and slightly wilted. Set aside.

  8. Cook the spelt according to package instructions, usually simmering it in water or broth for about 25-30 minutes, until tender.

  9. In a small bowl, juice the second orange and mix it with honey and dried thyme.

  10. Once the chicken is done, brush it with the orange and honey glaze and let it rest for 10 minutes before carving.

  11. Serve the roast chicken with the grilled chicory and spelt on the side.


  • Calories : 460kcal
  • Total Fat : 15g
  • Saturated Fat : 3g
  • Cholesterol : 96mg
  • Sodium : 162mg
  • Total Carbohydrates : 50g
  • Dietary Fiber : 9g
  • Sugar : 10g
  • Protein : 34g
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