Orange Herb Roasted Chicken
This Orange Herb Roasted Chicken is flavorful, tender, and the broth left makes a perfect gravy.
Equipment
- roasting pan
- Kitchen twine
- Aluminum foil
- meat thermometer
Ingredients
- 1 cup chicken broth
- 1 whole chicken (4 pounds) rinsed and patted dry
- ½ cup unsalted butter cut into 1 tablespoon-sized pieces
- 2 whole navel oranges halved
- salt to taste
- ground black pepper to taste
- 2 cloves garlic minced
- ½ cup unsalted butter melted
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
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 gravy left in the bottom of the roasting pan is perfect for serving.
Nutrition
Serving: 1servingCalories: 705kcalCarbohydrates: 9gProtein: 47gFat: 54gSaturated Fat: 26gCholesterol: 263mgSodium: 380mgPotassium: 481mgFiber: 3gVitamin C: 39mgCalcium: 76mgIron: 3mg
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