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Step 1
Preheat oven to 500°F. Pat skin and cavity of chicken dry with paper towels. Sprinkle 2 tablespoons Japanese 7 spice all over outside and inside cavity of chicken. Place on a small rack in a roasting pan, breast side down. Insert 2 orange wedges into cavity. Roast for 20 minutes.
Step 2
Turn chicken breast side up. Arrange carrots and bok choy around rack in roasting pan. Drizzle vegetables with olive oil and season with salt.
Step 3
Reduce oven to 350°F. Roast for 1 hour more or until an instant-read thermometer inserted in the thickest part of the thigh registers at least 170°F. Brush with 1 tablespoon butter during the last 5 minutes of roasting. Remove oranges from cavity and squeeze juices into roasting pan. Remove chicken and vegetables to a platter. Sprinkle vegetables with additional Japanese 7 Spice. Cover and let stand 15 minutes.
Step 4
Meanwhile, add chicken broth to hot roasting pan. Cook and stir over medium-high heat, scraping up browned bits in bottom of pan. Bring to boiling. Boil, uncovered, for about 8 minutes or until liquid is reduced to 1/2 cup. Remove from heat; whisk in sesame oil.
Step 5
Carve chicken and serve with vegetables and sauce. Sprinkle with fresh herbs. Serve with remaining orange wedges.