Orange Herb Roasted Chicken

Orange Herb Roasted Chicken
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs 20 mins
  • TOTAL TIME
    2 hrs
  • SERVING
    6 People
  • VIEWS
    503

Experience a symphony of flavors with this Orange Herb Roasted Chicken. The citrusy zest of oranges, coupled with aromatic herbs, infuses the chicken with an unparalleled tenderness and depth. The resulting pan juices create a luscious, natural gravy that elevates the entire dish.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    9 g
  • Cholesterol
    263 mg
  • Fiber
    3 g
  • Protein
    47 g
  • Saturated Fat
    26 g
  • Sodium
    380 mg
  • Fat
    54 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C). Pour chicken broth into the bottom of a roasting pan. (5 minutes)

Image Step 02
02 Step

Recipe View Gently loosen the skin from the chicken breasts and thighs. Evenly distribute the tablespoon-sized pieces of butter underneath the loosened skin. Transfer the chicken to the prepared roasting pan. (15 minutes)

Image Step 03
03 Step

Recipe View Squeeze the juice from the orange halves over the chicken, ensuring it's well coated. Place the orange halves inside the chicken cavity. Tie the chicken legs together with kitchen twine. (10 minutes)

Image Step 04
04 Step

Recipe View Season the chicken generously with salt and pepper, then rub the minced garlic all over the surface. Drizzle the melted butter evenly over the chicken. Arrange the rosemary, thyme, and sage sprigs over the breasts and around the legs. Cover the roasting pan tightly with aluminum foil. (5 minutes)

Image Step 05
05 Step

Recipe View Bake in the preheated oven for 20 minutes. Remove the aluminum foil; baste the chicken with the accumulated pan juices. Continue cooking until the chicken is no longer pink and a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), approximately 1 to 2 hours. Baste the chicken every 10 to 15 minutes after removing the foil. (120 minutes)

Image Step 06
06 Step

Recipe View Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (10 minutes)

For an even more intense flavor, consider brining the chicken for several hours or overnight before roasting.
If the chicken starts to brown too quickly, loosely tent it with aluminum foil.
Serve with the pan juices spooned over the sliced chicken. These natural juices make a delicious light gravy.

Dee Lynch

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 167 Ratings)
Total Reviews: (8)
  • Mathilde Konopelski

    I was nervous about stuffing oranges in the chicken, but it turned out amazing!

  • Amir Nader

    Even my picky eaters loved this chicken. A definite win!

  • Samantha Howe

    My go-to roasted chicken recipe now. So flavorful and moist!

  • Jeramie Mccullough

    The orange flavor is subtle but adds a wonderful brightness to the dish.

  • Johann Romaguera

    I made this for Thanksgiving and everyone raved about it.

  • Adrian Mitchell

    Easy to follow and the result was impressive. Thank you!

  • Garland Runolfsson

    The aroma while this roasts is intoxicating! My family devoured it.

  • Reina Kuhlman

    The skin was perfectly crispy and the meat was so juicy.

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