Roast Chicken With Orange & Rosemary – a delicious recipe with chicken, orange, rosemary, olive oil, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place the whole chicken in a roasting tray that has been drizzled in 1 tablespoon of the olive oil.
2
Cut the orange in half.
3
Stuff the inside of the chicken with one half of the orange.
4
Slice the other half and place on top of the chicken, covering the breasts and legs.
5
Sprinkle the rosemary on top of the orange slices, along with the salt and pepper and then drizzle the remaining olive oil over the chicken before covering with tin foil and baking in a pre-heated oven at 180 degrees for approx 1.5 hours, depending on the size of your chicken.
6
Once it is cooked, when all juices run clear from the meat, let it stand beneath the tinfoil for several minutes.
7
Serve with salad, potatoes or vegetables.
124
kcal
Calories
9
g
Fat
4
g
Carbs
8
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 6 ingredients. The key ingredients include: 1 whole chicken, 1 orange, 1 tablespoon dried rosemary, 2 tablespoons olive oil, and more.
Yes, Roast Chicken With Orange & Rosemary 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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