Roast Chicken with Rosemary and Orange Recipe

Name: Roast Chicken with Rosemary and Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole 2-pound chickens; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons olive oil; 2 tablespoons fresh rosemary leaves; 6 tablespoons Grand Marnier; 3 tablespoons fresh orange juice; 2 tablespoons brandy; 2 tablespoons butter; 4 tablespoons Chicken Stock

Servings: persons

2 whole 2-pound chickens
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons fresh rosemary leaves
6 tablespoons Grand Marnier
3 tablespoons fresh orange juice
2 tablespoons brandy
2 tablespoons butter
4 tablespoons Chicken Stock

1
Split the chickens into halves.
2
Cut out the backbones and remove the breastbones and ribs with your fingers and a paring knife.
3
Blend the salt and pepper, and season the chickens inside and out.
4
Preheat the oven to 500 F.
5
Place the chickens skin-side down in a hot, dry 14 ovenproof skillet and brown 5 minutes.
6
Turn the chickens and brown 5 minutes longer, then add the olive oil.
7
Transfer the skillet to the preheated oven and roast the chickens 30 minutes, turning them occasionally.
8
Remove from the oven, drain off all fat, and add the remaining ingredients to the pan.
9
Place over high flame and cook 2 minutes, frequently basting and occasionally turning the chickens.
10
Transfer the birds to serving plates and spoon the pan sauce over them.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 2 whole 2-pound chickens, 1/4 teaspoon salt, 1/4 teaspoon pepper, 3 tablespoons olive oil, and more.

Yes, Roast Chicken with Rosemary and Orange 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.

Roast Chicken with Rosemary and Orange

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