Orange Herb Roasted Chicken
This Orange Herb Roasted Chicken is terrifically flavorful and tender, with a delicious gravy left behind.
Equipment
- roasting pan
- aluminum foil
- kitchen twine
- instant-read thermometer
Ingredients
Broth and Seasoning
- 1 cup chicken broth
- to taste salt
- to taste ground black pepper
- 2 cloves garlic minced
Chicken and Butter
- 1 whole chicken 4 pounds, rinsed and patted dry
- ½ cup unsalted butter cut into 1 tablespoon-sized pieces
- ½ cup unsalted butter melted
Herbs
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
Instructions
Cooking Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Add chicken broth to a small roasting pan; set aside.
- Loosen skin from chicken breasts and thighs; evenly stuff 1 tablespoon-sized butter pieces underneath loosened skin. Transfer to the roasting pan.
- Squeeze orange halves over chicken; stuff orange halves into chicken cavity. Tie chicken legs together with kitchen twine. Season chicken with salt and pepper, then rub in minced garlic. Drizzle ½ cup melted butter all over chicken; lay herb sprigs onto breasts and around legs. Cover roasting pan with aluminum foil.
- Bake in the preheated oven for 20 minutes. Uncover; baste chicken with pan juices. Continue cooking until chicken no longer pink and an instant-read thermometer inserted into the thickest part of the thigh, near but not touching bone, reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste chicken every 10 to 15 minutes after uncovered. Rest 10 minutes before slicing.
Notes
The broth left in the bottom is a perfect gravy in itself.
Nutrition
Serving: 1chicken servingCalories: 705kcalCarbohydrates: 9gProtein: 47gFat: 54gSaturated Fat: 26gCholesterol: 263mgSodium: 380mgPotassium: 481mgFiber: 3gVitamin C: 39mgCalcium: 76mgIron: 3mg
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