| Prep: 20 mins | Cook: 1 hr 30 mins – 2 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 447 | 22g | 5g | 12g |
| sugars | fibre | protein | salt |
| 5g | 3g | 45g | 0.6g |
From my Italian-American kitchen to yours, there’s one simple, fruit-based dish that never fails to bring flavors that transport me back to my childhood — the California Bay Laurel Roasted Chicken. The mingling of earthy herbs, sweet citrus, and hearty chicken creates a gathering of tastes that I have learned to appreciate and love. Not only is this dish a personal favorite, but also a flavor-filled treasure I enjoy sharing with others. With a hearty, wholesome ingredients list, this recipe encourages a healthy way of enjoying good food with its lean proteins, beneficial fats, and nutrient-rich vegetables.
A Celebration of Flavors
The California Bay Laurel Roasted Chicken is a delightful blend of traditional flavors and contemporary culinary creativity. It’s somehow reminiscent of my grandmother’s roasted chicken. However, the punch from fresh California bay laurel leaves and citrus fruits gives it a unique, west-coast twist. This dish has my Italian roots smiling with a touch of the Mediterranean via olive oil and zesty lemon juice. Like a complete meal in itself, it can be paired wonderfully with a simple green salad or perhaps a light, chilled white wine.
Health Benefits
This simple, yet decadent dish not only promises a flavor fest but offers a plethora of benefits for your health. The succulent chicken serves as an excellent source of lean protein, vital for muscle growth and bone health. The addition of olive oil adds a dose of healthy fats, and a medley of rosemary, thyme, and bay leaves introduce a burst of antioxidants to the dish. The zest and juice of a whole lemon contribute to Vitamin C, the oranges add a healthy dose of fiber, and the variety of vegetables provide an array of essential vitamins and minerals. The delicious whole foods nurtures your system, while the delightful flavors captivate your palate, making it a perfect, nutritious feast.
As a grandfather who loves not just to feed but nourish his family, this recipe is close to my heart. Food, after all, has always been about togetherness for me. Much like when I enjoy a day out hiking, every element of this dish – the preparation, the aromas filling my kitchen, and the final satisfaction of sinking my teeth into the perfectly roasted chicken – it’s a journey. A journey that reminds me of my Italian heritage, my love for food, and my joy in sharing these two things with you all. One bite into this California Bay Laurel Roasted Chicken and I’m sure you’ll feel the flavors of my kitchen in yours—wholesome, love-filled, and imminently satisfying.
What You’ll Need
- 1 (5-pound) whole chicken
- 6 California bay laurel leaves
- 1 tablespoon of fresh rosemary leaves
- 1 tablespoon of fresh thyme leaves
- 2 tablespoons of olive oil
- 1 tablespoon of sea salt
- 2 teaspoons of freshly ground black pepper
- 2 cloves of garlic, minced
- 1 large lemon, zested and juiced
- 2 large oranges, cut into quarters
- 1 large onion, cut into quarters
- 2 carrots, cut into 1-inch pieces
- 4 celery stalks, cut into 1-inch pieces
Method
Step One
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). In the meantime, rinse the whole chicken inside and out with cold water. Then, pat it dry with paper towels.
Step Two
In a small bowl, combine the California bay laurel leaves, fresh rosemary leaves, fresh thyme leaves, olive oil, sea salt, freshly ground black pepper, minced garlic, and lemon zest. Mix these ingredients until they are well combined.
Step Three
Rub the herb and oil mixture all over the chicken, making sure to reach under the skin and inside the cavity. Once well coated, stuff the chicken with the quartered oranges, onions, and the juiced lemon halves.
Step Four
Arrange the cut carrots and celery in a roasting pan, and then place the chicken on top. This will allow the vegetables to absorb the chicken’s juices as it cooks.
Step Five
Put the roasting pan in the preheated oven and roast the chicken for about 20 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). Keep in mind that a 5-pound chicken will require approximately 1 hour and 40 minutes to roast.
Step Six
Once the chicken is fully cooked, remove the pan from the oven and let the chicken rest for about 10 minutes before carving. This allows the juices to redistribute throughout the chicken for a moist and juicy roast.
Step Seven
Carve your California Bay Laurel Roasted Chicken and enjoy it with the roasted oranges, onions, carrots, and celery on the side.
