Print Options

Back to Mimosa Roasted Chicken >

Include these items:

Select reviews >

Taste of Home Logo

Mimosa Roasted Chicken

 Mimosa Roasted Chicken
This aromatic seasoned chicken with a rich and buttery Champagne gravy will impress all who taste it. —Taste of Home Test Kitchen
6 ServingsPrep: 15 min. Bake: 2-1/4 hours + standing


  • 2 medium navel oranges
  • 1 roasting chicken (6 to 7 pounds)
  • 3/4 teaspoon pepper, divided
  • 1/4 cup butter, softened
  • 4 garlic cloves, minced
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried marjoram
  • 2 cups brut Champagne
  • 2 medium onions, cut into wedges
  • 1/2 cup chicken broth
  • 1/2 cup orange juice
  • GRAVY:
  • Chicken broth or water
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour


  • Cut one orange into slices; cut remaining orange into wedges. With
  • fingers, carefully loosen the skin from both sides of chicken
  • breast. Place orange slices under the skin. Place orange wedges
  • inside cavity and sprinkle with 1/4 teaspoon pepper.
  • Tuck wings under chicken. Place breast side up on a rack in a shallow
  • roasting pan. Combine the butter, garlic, basil, salt, onion powder,

2 of 2

Mimosa Roasted Chicken (continued)

Directions (continued)

  • marjoram and remaining pepper; rub over chicken.
  • Bake, uncovered, at 350° for 30 minutes. Meanwhile, in a large
  • bowl, combine the champagne, onions, broth and orange juice; pour
  • into pan. Bake 1-1/2 to 2 hours longer or until a meat thermometer
  • reads 180°, basting occasionally with pan juices. Cover loosely
  • with foil if chicken browns too quickly. Cover and let stand for 15
  • minutes before slicing.
  • For gravy, pour drippings and loosened browned bits into a measuring
  • cup. Skim fat, reserving 1 tablespoon. Add enough broth to the
  • drippings to measure 1 cup. In a small saucepan, melt butter and
  • reserved fat. Stir in flour until smooth, gradually add broth
  • mixture. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with chicken. Yield: 6 servings.
Nutritional Facts: 6 ounces cooked chicken with about 2 tablespoons gravy equals 731 calories, 41 g fat (15 g saturated fat), 204 mg cholesterol, 798 mg sodium, 17 g carbohydrate, 2 g fiber, 58 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.