Mimosa Roasted Chicken
This golden, crisp-skinned roast chicken is infused with fresh orange slices and basted in a mimosa-style sauce of champagne and citrus. A perfect dish for gatherings or an elevated dinner at home.
Ingredients
Scale
- 1 whole chicken (5–7 lb)
- 2 navel oranges (1 sliced for under skin, 1 in wedges for cavity/pan)
- 1/2 cup chicken broth
- 1/2 cup orange juice
- 2 cups sparkling wine or champagne
- 1/4 cup softened butter
- 4 garlic cloves, minced
- 1 tbsp dried basil
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp dried marjoram
- 3/4 tsp black pepper
- 2 onions, cut into wedges
- Optional: carrots or potatoes, cut into long wedges
Instructions
- Preheat oven to 375°F (190°C). Dry chicken thoroughly.
- Slide orange slices under the skin; place orange wedges in the cavity.
- Mix butter, garlic, basil, marjoram, salt, pepper, onion powder. Rub all over skin.
- Arrange chicken in roasting pan with onions and citrus juices around (not over) chicken.
- Roast uncovered 45–60 minutes, basting every 15–20 minutes. Cover loosely if browning too fast.
- Let rest 15 minutes before carving. Prepare optional gravy from pan juices and serve warm.
Notes
- Use thermometer to ensure internal temp hits 165°F (74°C).
- Can substitute champagne with white wine or cider.
- Use cornstarch for gluten-free gravy.
Find it online: https://dishmio.com/mimosa-roasted-chicken/