Name: Roast Chicken with Oranges, Chicory & Spelt Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 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

How To Make Roast Chicken with Oranges, Chicory & Spelt

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Preparation: 15 minutes

Cooking: 1 hour 20 minutes

Total: 1 hour 35 minutes

Serves:

Ingredients

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

Instructions

Preheat the oven to 375°F (190°C).
Rinse the chicken and pat it dry with paper towels. Season it with salt and pepper, both inside and out.
Peel one orange and cut it into slices. Stuff the chicken cavity with the orange slices and a few sprigs of thyme.
Truss the chicken with kitchen twine and place it in a roasting pan. Drizzle it with 2 tablespoons of olive oil.
Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C).
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.
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.
Cook the spelt according to package instructions, usually simmering it in water or broth for about 25-30 minutes, until tender.
In a small bowl, juice the second orange and mix it with honey and dried thyme.
Once the chicken is done, brush it with the orange and honey glaze and let it rest for 10 minutes before carving.
Serve the roast chicken with the grilled chicory and spelt on the side.