Rosemary-Orange Roasted Chicken Recipe

Rosemary-Orange Roasted Chicken Recipe photo by Taste of Home

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Guests will fall in love at first sight of this impressive citrus and savory herb roasted chicken—a big hit when my best friend’s mom came for a visit. —Sarah Vasques, Milford, New Hampshire

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Rosemary-Orange Roasted Chicken Recipe

Prep: 30 min. Bake: 2-1/2 hours + standing

Yield: 4 Servings

30 150 180

Ingredients

1/4 cup butter, softened
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons grated orange peel
1/2 teaspoon pepper, divided
1 broiler/fryer chicken (3 to 4 pounds)
1/3 cup orange juice
1/2 teaspoon salt
2 medium onions, quartered
1 medium apple, quartered
1 large carrot, chopped
1 celery rib, chopped
4 fresh thyme sprigs
4 sprigs fresh parsley
2 bay leaves
1 fresh rosemary sprig
2 cups white wine or chicken broth
GRAVY:
Chicken broth
3 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg, optional

Directions

Preheat oven to 350°. In a small bowl, combine butter, minced rosemary, orange peel and 1/8 teaspoon pepper. With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin. Brush chicken with orange juice. Sprinkle salt and remaining pepper over chicken and inside cavity.
Place one onion and half of the apple inside the cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken. Pour wine into pan.
Bake, uncovered, 2-1/2 to 3 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before slicing.
For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth mixture and nutmeg if desired. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.

Nutritional Facts 7 ounces cooked chicken with 1/4 cup gravy equals 635 calories, 41 g fat (19 g saturated fat), 185 mg cholesterol, 695 mg sodium, 20 g carbohydrate, 3 g fiber, 44 g protein.

Originally published as Rosemary-Orange Roasted Chicken in Simple & Delicious December/January 2012, p41