Orange You Glad You Made This Roasted Chicken?

Name: Orange You Glad You Made This Roasted Chicken?
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2-4 lb) roasting chickens; 1 white onion, quartered; 1 bunch fresh basil; 1 bunch fresh rosemary (dried rosemary may be subbed if necessary, I used fresh); 1/8 cup butter, sliced (plus extra to rub on skin); 1 orange, quartered; 3 garlic cloves, sliced lengthwise into long ovals; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh ground pepper; 1 cup orange juice, freshly squeezed preferred; 4 tablespoons Grand Marnier (see description) or 4 tablespoons Cointreau liqueur (see description); 8 dried apricots, finely chopped, processed; 1 tablespoon brown sugar (optional); 1 tablespoon flour (optional)

Servings: persons

1 (3 1/2-4 lb) roasting chickens
1 white onion, quartered
1 bunch fresh basil
1 bunch fresh rosemary (dried rosemary may be subbed if necessary, I used fresh)
1/8 cup butter, sliced (plus extra to rub on skin)
1 orange, quartered
3 garlic cloves, sliced lengthwise into long ovals
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 cup orange juice, freshly squeezed preferred
4 tablespoons Grand Marnier (see description) or 4 tablespoons Cointreau liqueur (see description)
8 dried apricots, finely chopped, processed
1 tablespoon brown sugar (optional)
1 tablespoon flour (optional)

1
Clean chicken and pat dry. Sprinkle Salt and Pepper into the chicken cavity.
2
Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
3
Stuff (in small batches to make even throughout cavity) onion, fresh herbs, butter, orange quarters, and remaining garlic. Rub chicken skin with a little butter. Sprinkle with salt and pepper.
4
To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
5
Roast chicken at 400 degrees for 15 minutes to get skin crisp and then lower heat to 350 and continue to roast for 65 minutes, or when internal thermometer reaches 180 degrees, or when juices run clear. Occasionally baste chicken with pan juices.
6
Remove chicken from pan and place on a platter.
7
Pour pan juices into a sauce pan and add 3/4 cups of the orange juice, Grand Marnier, chopped apricots and brown sugar (if using, remember this will make it a bit sweeter.) Whisk on high until it comes to a boil, lower temp and whisk occasionally until sauce thickens (about 7 minutes) add flour if necessary. You can add the remaining 1/4 cup of OJ if you need to reheat the sauce.
8
Pour sauce over the chicken slices when served.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (3 1/2-4 lb) roasting chickens, 1 white onion, quartered, 1 bunch fresh basil, 1 bunch fresh rosemary (dried rosemary may be subbed if necessary, I used fresh), and more.

Yes, Orange You Glad You Made This Roasted 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.

That's it — enjoy your meal!