Buttery Herb Roasted Chicken
Roasting chicken is always such a comforting thing, especially when you can pick the herbs right from your garden and pair them with some fresh citrus to smear across the bird! My family can't get enough of this herb-roasted chicken recipe. —Jenn Tidwell, Fair Oaks, California
Total TimePrep: 15 min. Bake: 1-1/2 hours + standing
- 1 roasting chicken (5 to 6 pounds)
- 1/2 cup unsalted butter, softened, divided
- 1 cup chicken broth
- 3/4 cup orange juice
- 1/2 cup white wine or additional chicken broth
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 2 fresh sage sprigs
- Preheat oven to 350°. With fingers, carefully loosen skin from chicken; rub 1/4 cup butter under skin. Secure skin to underside of breast with toothpicks. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Pour broth around chicken.
- Melt remaining 1/4 cup butter; brush over chicken. Drizzle with orange juice and wine. Combine garlic, salt, and pepper; rub over skin. Place rosemary, thyme and sage in roasting pan.
- Roast until thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; remove toothpicks. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.