My Slice of Life: Red onion & Orange Roasted Chicken

I need to admit that I have NEVER roasted a chicken, so I was pretty stressed about doing this for the first time. I searched around for a recipe that appealed to my taste buds. I came across this one on the Martha Stewart website. Not only is it simple but for a first timer like me that is just what I needed.

I love the idea of caramelized red onion and orange so this defiantly appealed to me.

So here is the recipe, hope you enjoy it and give it a try.

Ingredients:
2garlic clove, minced

Coarse salt

4 tablespoons unsalted butter, softened

2 navel oranges (preferably organic), 1 zested, both cut into 2-inch wedges

2 teaspoons finely chopped fresh thyme, plus a few sprigs

1 whole chicken (4 to 4 1/2 pounds)

2 red onions, peeled and cut into 1 1/2-inch wedges

Ingredients:

1. Preheat oven to 240C. Mash garlic and 1 teaspoon salt into a paste.

2. Combine garlic paste, butter, zest, and chopped thyme. Gently separate skin from breast of chicken, and rub half of the butter mixture under the skin on each side. Season well with salt.

3. Fill cavity with 2 orange wedges, 1 onion wedge, and thyme sprigs. Place chicken, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs together with kitchen twine. Scatter remaining oranges and onions around chicken. Dot oranges and onions with 1 tablespoon butter mixture.

4. Roast for 30 minutes. Brush chicken with remaining butter mixture. Flip oranges and onions. Rotate sheet, and roast for 15 minutes more. Remove oranges and onions if caramelized. Roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, 10 to 15 minutes more. Let rest for 10 minutes before serving.

While this beauty is roasting I pre boiled some potatoes just fro about 6min,chopped them into quaters and roasted then in the oven for 35min or untill cooked through and golden brown.