Mimosa Roasted Chicken

We're empty nesters again and I'm not exactly sure how I feel about that. 🙃 What I do know, is that it's been an adjustment to motivate myself to cook for just two people again.  I'm struggling with dedicating over an hour of my time, during an already busy day, to preparing a meal for two people.  I'm not sure why it's so much easier to justify cooking for three than it is for two - but for some reason, empty nesting has me wanting to eat more sandwiches for dinner than ever before.  🥪😅

Downsizing meals takes practice.  Brunch for 50 or a dessert buffet for 150 - no problem, but cooking dinner for 2 has thrown me all out of whack.  🤣  I've found myself going back to some of my old standbys - like roasted chicken.  Roasting a whole chicken has always been one of my go-to meals.  With relatively little prep time, I can pop a chicken into the oven (or on the grill) and come back to a fully cooked bird in just a couple of hours. 

There's no question that I love a good mimosa.  They're bright and citrusy and bursting with freshness.  That is exactly how I would describe this Mimosa Roasted Chicken.  It's super flavorful, juicy and delicious.  And one whole chicken can feed a family of 4 or 5 OR it can feed 2 for dinner and supple enough leftovers for all the chicken salad, chicken sandwiches and chicken soup that we can eat in a week.  😅

Mimosa Roasted Chicken
2 navel oranges
6-7 pound roasting chicken
3/4 teaspoon pepper
1/4 cup butter, softened
4 garlic cloves, minced
1 Tablespoon dried basil
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried marjoram
2 cups champagne
2 onions, cut into wedges
1/2 cup chicken broth
1/2 cup orange juice

Gravy
chicken broth
1 Tablespoon butter
2 Tablespoons flour

Cut 1 orange into slices and the other into wedges.  

Slide orange slices under the skin of chicken. Place orange wedges in cavity.  

Sprinkle chicken with 1/4 t. pepper. Place chicken, breast side up in roasting pan.  ​

Combine butter, basil, salt, onion powder, marjoram and 1/2 t. pepper.  

​Rub over chicken.

Bake 30 minutes at 350.  Or put on the grill for 30 minutes.  

Combine champagne, onions, broth and orange juice.  

Pour into bottom of pan and bake until chicken is 160.  (1.5-2 hours longer)  

Cover and let stand 15-20 minutes.  

Pour drippings into measuring cup.  Skim fat and reserve 1 Tablespoon.  

Add broth to make 1 cup.  

Melt butter and reserved fat in small saucepan.  

Stir in flour and gradually whisk in broth.  

Bring to a boil.  Cook and stir 2 minutes until thickened.  

Serve gravy with chicken.

Maybe the reason that I have so much trouble cooking for two people is that it isn't consistent.  Most days I cook for 2, but some days it's 4 or 5 and at least once a week  it's even more.  On mimosa chicken day, I was cooking for 9 - so I made 2 chickens.  😂  Hope you enjoy!

​Ciao!

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