Spatulatta: Cooking 4 Kids Online

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Roasted Chicken with Oranges Print E-mail

Spatulatta was invited to Le Titi de Paris Restaurant in Arlington Heights, IL to document their kids' cooking classes. The piece was meant for our Remote Reporter section but we had 5 great recipes and we decided to rework it and put it right up front where it would get the most attention. 

Le Titi De Paris is renown for its excellence in French cuisine and expert service. The Maddox family, who runs the restaurant, has two chefs: Chef Susan Maddox and her husband Chef Michael Maddox. Emily and her brother, Bryce, work in the kitchen and in the dining room.

And the Maddox family has a lot to be proud of. Chef Michael was recently nominated for a James Beard nomination. Congratulations Chef Micheal!

{Makes 8 servings}

You'll need:

  • 2 whole chickens
  • 1/2 cup of basil leaves
  • 4 garlic cloves
  • 1 teaspoon of Dijon mustard
  • 2 teaspoon red wine vinegar
  • 1 teaspoon red onion, minced
  • 1 cup of chicken stock
  • 2 oranges
  • 3 potatoes, quartered
  • 2 large carrots, cut in chunks
  • Adult help


  • Measuring cups and spoons
  • A citrus zester
  • small bowls
  • Kitchen twine
  • A blender
  • A metal roasting pan
  • Oven mitts
  • A ladle or basting bulb
  1. Preheat oven to 400 degrees F.
  2. Zest the oranges then cut them into quarters and set aside.
  3. Remove the packet from inside the chickens. Rinse, inside and out, under running water.
  4. Stuff the chickens with orange quarters, basil leaves and season with salt and pepper.
  5. Put the garlic, mustard, vinegar and red onion into the blender and process until smooth.
  6. Rub chicken with this sauce and place in the roasting pan.
  7. Add stock to roasting pan, bring to a boil on the stovetop then place in oven. You'll need adult help here because the pan will be really hot.
  8. Bake the chicken for 30 – 40 minutes or until done, ladling liquid from the pan over the chicken periodically. After 20 minutes of cooking, add the raw potatoes and carrots.