- 2 tablespoons salt, divided
- 1 tablespoon Sumac
- 1 teaspoon hot paprika*, or more if desired
- 1 teaspoon oregano
- ¾ cup juice from fresh clementines, approximately 5-6 clementines (reserving 6 juiced halves for stuffing the chicken)
- 1/3 cup Extra Virgin Olive oil, divided
- 1 whole chicken (about 4–5 pounds)
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds of vegetables (we used parsnips, sweet potatoes, and Japanese sweet potatoes), cut into 1/3-inch rounds
In a small bowl, combine 1 tablespoon + 2 teaspoons salt, Sumac, hot paprika, and oregano and stir until combined. In another small bowl, stir together the clementine juice and 2 tablespoons of olive oil. Set aside.
Place the chicken, breast side up on a baking sheet and coat evenly inside and out with 1 tablespoon olive oil, or a bit more if needed. Sprinkle the spice blend on both sides of the chicken and rub it all in well so that the chicken is coated with spices and oil inside and out. Cover the chicken and refrigerate for at least 2 hours or up to overnight.
When ready to cook the chicken, preheat oven to 350°F. Line a baking sheet with parchment paper and place the chicken on it.
In a medium bowl, combine the vegetables with 1 tablespoon of olive oil, 1 teaspoon salt, ½ teaspoon pepper, tossing to coat. If you want to do more vegetables, use a second tray. Distribute the vegetables evenly around the chicken on the baking sheet. Using the reserved juiced clementine halves, fold and stuff into the chicken.
Cook the chicken for 45 minutes. Remove from oven and baste and with the olive oil and citrus juice mixture. Then continue cooking, basting every 20 minutes. Cooking time is about 20 minutes a pound, so a 5 pound chicken should take about 1 hour and 40 minutes. If chicken starts to get too brown, cover loosely with aluminum foil.
If you want your vegetables crispier, cut them into 1/4 inch pieces.
If you can’t find hot paprika, use cayenne. This is NOT a time to used smoked paprika.
Something important to know is that whenever you are roasting a chicken, place the breast side up (spine side down), no need to flip it in in the middle of cooking, unless a recipe you are using says other wise.
This recipe works great with different kinds of citrus. You can try tangerines, Ruby Red Grapefruit, or Satsuma or your favorite citrus fruit. Just use the same amount of juice that the recipe calls for and save half of the juiced fruit to stuff in the chicken.