Roasted Chicken with Kumquats & Rosemary
Servings 4 people
Ingredients
- 1 4-5 lb organic chicken
- 1 medium yellow onion, peeled, trimmed & quartered
- 3-4 fresh rosemary sprigs
- 20 fresh kumquats, halved
- 2-4 tablespoons extra virgin olive oil
Instructions
- Pre-heat your oven to 450°.
- Rub the outside of your chicken with some olive oil and sprinkle liberally with salt.
- Place the chicken into the middle of a roasting pan, and place in the oven for 15 minutes. Then, turn the heat down to 350°. The cooking time on the vertical roaster is 15 minutes per pound total. *
- While the chicken is roasting, cut your kumquats in half and toss them with the quartered onion and the rosemary sprigs and about 2 tablespoons of olive oil. Sprinkle the mixture with salt.
- Add the kumquats mixture to the bottom of the roasting pan when the chicken is about 20 - 25 minutes away from being done. **
- Remove the chicken from the oven, place on a cutting board and let sit for a few minutes before removing from the vertical roaster. Cut and serve.
Notes
* A 3 1/2 - 4 pound chicken will take between 45 minutes and an hour. This includes the initial searing time at 450° and then another 30 - 45 minutes at 350°. I always err on the lower end of the time spectrum. It's easy to throw the chicken back in, but you can not uncook an over roasted bird. However, keep in mind that every oven is different so this is just a guideline.
** The fruit should be really browned in places. If not, just put the pan back in the over for a few minutes after you remove the chicken.