Orange-Rosemary Chicken – a delicious recipe with orange, butter, fresh rosemary, kosher salt, freshly ground black pepper, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Grate rind from half of orange to measure 2 teaspoons. Cut orange half into quarters. Combine orange rind, butter, and next 4 ingredients (through garlic) in a small bowl. (Reserve remaining orange half for another use.)
2
Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub half of butter mixture under loosened skin. Rub remaining butter mixture over surface of chicken. Lift wing tips up and over back; tuck under chicken. Place orange pieces in cavity.
3
Place chicken, breast side up, on a small rack coated with cooking spray. Place rack inside a 5-quart electric slow cooker.
4
Cover and cook on LOW for 4 hours or until a thermometer inserted into meaty part of thigh registers
5
Remove chicken from slow cooker. Let stand 15 minutes. Discard skin.
181
kcal
Calories
7
g
Fat
20
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large orange, 2 tablespoons butter, softened, 2 teaspoons chopped fresh rosemary, 1/2 teaspoon kosher salt, and more.
Yes, Orange-Rosemary Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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