December 16, 2016
Citrus Glazed Chicken & Pomegranate Salad
Citrus Glazed Chicken & Pomegranate Salad with Honey Glazed Carrots
Prep & Cook Time: 2 hrs
1 whole chicken, rinsed and patted dry
4 tbsp butter, melted
1-2 tbsp olive oil
2 naval oranges, cut into 1’’ slices
2 sprigs fresh sage
3 cloves garlic, minced
1 and 1/2 tsp salt
cracked pepper to taste
Honey Glazed Carrots
2 lbs small carrots, peeled
1/2 tsp salt
pinch of cracked pepper
2 tbsp honey
1 lb spring mix
1 pomegranate, seeded
1 cup crumbled feta cheese
Preheat oven to 375 degrees F.
Generously salt and pepper the outside of the chicken. Stuff a few orange slices and a spring of sage inside the cavity of the chicken. Brush the whole chicken with butter and olive oil.
Tie the chicken legs with a kitchen twine. Place the chicken and remaining slices of oranges in a baking dish. Bake chicken for about 1 1/2 – 2 hours, or until juices run clear and it reaches an internal temperature of 160 degrees F. Make sure to baste chicken with it’s natural juices every half an hour.
Allow chicken to rest for 15 minutes before carving.
Place carrots in a small baking dish and season with the remaining ingredients. Bake carrots in the oven next to the chicken for about 45 minutes, this can be done towards the end of chicken’s baking time.
The pomegranate salad can be assembled a few minutes before serving the meal. Serve with honey glazed carrots and citrus glazed chicken.