Rosemary-Orange Roasted Chicken
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours + standing
YIELD: 4 servings.
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
Ingredients
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1/4 cup butter, softened
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1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
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2 teaspoons grated orange zest
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1/2 teaspoon pepper, divided
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1 broiler/fryer chicken (3 to 4 pounds)
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1/3 cup orange juice
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1/2 teaspoon salt
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2 medium onions, quartered
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1 medium apple, quartered
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1 large carrot, chopped
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1 celery rib, chopped
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4 fresh thyme sprigs
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4 sprigs fresh parsley
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2 bay leaves
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1 fresh rosemary sprig
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2 cups white wine or chicken broth
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GRAVY:
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Chicken broth
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3 tablespoons butter
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2 tablespoons all-purpose flour
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1/8 teaspoon ground nutmeg, optional
Directions
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1.
Preheat oven to 350°. In a small bowl, combine butter, minced rosemary, orange zest 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.
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2.
Place 1 onion and half 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.
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3.
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.
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4.
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.
Nutrition Facts
7 ounces cooked chicken with 1/4 cup gravy: 635 calories, 41g fat (19g saturated fat), 185mg cholesterol, 695mg sodium, 20g carbohydrate (11g sugars, 3g fiber), 44g protein.
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