Orange and Cardamom Roast Chicken

Preparation

1. Step 1

   Heat the oven to 425 degrees. Finely grate 2 tablespoons zest, then halve the oranges and juice enough to yield ¾ cup.

2. Step 2

   Add butter, grated orange zest, dried orange peel (if using) and half the cardamom to a medium saucepan. Turn the heat on to low. Let the butter melt, then cook, stirring occasionally, until it’s infused with the spices, about 5 minutes. (Be careful not to let the butter bubble.) 

3. 1. Step 3

      Salt the chicken inside and out. Place the cut head of garlic and half an orange (preferably an unsqueezed piece, if there is one remaining) inside the chicken’s cavity. Brush the infused butter generously all over the chicken. Sprinkle the chicken with the pepper, cloves and remaining cardamom. (The chicken can be seasoned and refrigerated, uncovered, up to 24 hours in advance.)

   2. Step 4

      In a Dutch oven, 10-inch cast-iron skillet or other large ovenproof pan, scatter the sliced onions in a single layer. Place the chicken on top, breast side up, and roast, uncovered, for about 1 hour, until the juices run clear when you cut between the leg and thigh. 

   3. Step 5

      Transfer the chicken to a cutting board. Loosely cover with aluminum foil and let it rest while you prepare the sauce. Return the Dutch oven or pan to the stove. Add the orange juice and cook on high heat, scraping the bottom of the pan, until the juices are slightly thickened, about 2 minutes.

   4. Step 6

      Carve the chicken and spoon the pan juices over it. Serve the onions on the side.