By Troy Johnson
An easy, no fuss recipe that gives tasty results. The key to this tender, well-cooked chicken is cooking the bird covered at a lower temperature until you turn up the heat and brown at the end.
- 1 (4-5 pound) whole chicken, giblets removed from cavity.
- 2 whole limes
- 1/3 cup Fresh Harvest Blood Orange Olive Oil
- 2-3 Tbsps. Poultry Seasoning
Preheat your oven to 325 degrees.
Wash and dry the chicken. Place the chicken in a cooking pot. I prefer a large cast iron Staub pot that has a lid. Cast iron is best for this application, although a glass, metal or ceramic pot will also work, covering tightly with foil or lid while cooking.
Wash and dry the limes. Cut into quarter wedges. Squeeze the limes over the chicken, turning the chicken to cover top and bottom. After squeezing the lime juice on the bird, stuff all the lime wedges inside the cavity of the bird. (note: chicken usually has more bacteria than any other meat and the lime juice kills this bacteria in addition to providing great flavor.)
Next flip the bird thigh side up and cover the bottom of the chicken with half of the Blood Orange Olive Oil. Then add half your Poultry seasoning to the bottom of the bird. Flip the bird and repeat this process on the top or breast side of the chicken.
Cover and cook for 1 ½ to 2 hours. Be sure to BASTE the chicken with the juices in the bottom of the pot every 20 to 30 minutes.
For browning the chicken, crank the oven up to 425 degrees. Take the lid off the chicken pot and as the bird browns, baste occasionally. Cook uncovered for another 15-20 minutes.
Allow the chicken to rest in the pot, uncovered, for 10 minutes or more before slicing and serving.