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Rosemary-Orange Roasted Chicken

 Rosemary-Orange Roasted Chicken
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
4 ServingsPrep: 30 min. Bake: 1-1/4 hours + standing


  • 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

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Rosemary-Orange Roasted Chicken (continued)


  • 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.
  • Roast 1-1/4 to 1-1/2 hours or until a thermometer inserted in
  • thickest part of thigh reads 170°-175°, basting occasionally
  • with drippings. Cover loosely with foil if chicken browns too
  • quickly. Cover and let stand 15 minutes before carving.
  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.