- 3 tablespoons extra-virgin olive oil
- One 4-pound chicken
- Kosher salt
- 1 head of garlic, separated into unpeeled cloves
- 2 oranges, halved
- 2 lemons, halved
- 1 red chile, such as Fresno, halved lengthwise (optional)
- Roasted potatoes and tomato chutney, for serving
How to make this recipe
- Preheat the oven to 350°. Drizzle 1 tablespoon of the olive oil in a large enameled cast-iron casserole.
- Rub the chicken with the remaining 2 tablespoons of olive oil and season with salt and pepper. Stuff the cavity with 6 garlic cloves and half of the oranges, lemons and chile, if using. Tie the chicken legs together with twine. Set the chicken in the casserole breast side down and scatter the remaining garlic, oranges, lemons and chile around it. Cover and roast for 30 minutes. Turn the chicken breast side up, cover and roast for another 30 minutes.
- Increase the oven temperature to 400°. Uncover the casserole and roast the chicken for about 30 minutes longer, until golden and an instant-read thermometer inserted in the thickest part of the thigh registers 165°. Transfer the fruit, garlic and chile to a platter. Transfer the chicken to a cutting board and let rest for 15 minutes. Carve the chicken and arrange on the platter.
- Skim the fat from the pan juices and transfer to a small bowl. Serve the chicken with the jus, potatoes and tomato chutney.
Pair this fantastically juicy chicken with a generously fruity white wine.