Rosemary-Orange Roasted Chicken Recipe

Name: Rosemary-Orange Roasted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, softened; 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 2 teaspoons grated orange zest; 1/2 teaspoon pepper, divided; 1 broiler/fryer chicken (3 to 4 pounds); 1/3 cup orange juice; 1/2 teaspoon salt; 2 medium onions, quartered; 1 medium apple, quartered; 1 large carrot, chopped; 1 celery rib, chopped; 4 fresh thyme sprigs; 4 sprigs fresh parsley; 2 bay leaves; 1 fresh rosemary sprig; 2 cups white wine or chicken broth; Chicken broth; 3 tablespoons butter; 2 tablespoons all-purpose flour; 1/8 teaspoon ground nutmeg, optional

Servings: persons

1/4 cup butter, softened
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons grated orange zest
1/2 teaspoon pepper, divided
1 broiler/fryer chicken (3 to 4 pounds)
1/3 cup orange juice
1/2 teaspoon salt
2 medium onions, quartered
1 medium apple, quartered
1 large carrot, chopped
1 celery rib, chopped
4 fresh thyme sprigs
4 sprigs fresh parsley
2 bay leaves
1 fresh rosemary sprig
2 cups white wine or chicken broth
Chicken broth
3 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg, optional

1
Preheat oven to 350u00b0. In a small bowl, combine butter, minced rosemary, orange zest and 1/8 teaspoon pepper. With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin. Brush chicken with orange juice. Sprinkle salt and remaining pepper over chicken and inside cavity.
2
Place one onion and half of the apple inside the cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken. Pour wine into pan.
3
Roast 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170u00b0-175u00b0, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before carving.
4
For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth mixture and nutmeg if desired. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with chicken.

635

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 20 ingredients. The key ingredients include: 1/4 cup butter, softened, 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed, 2 teaspoons grated orange zest, 1/2 teaspoon pepper, divided, and more.

Yes, Rosemary-Orange 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.

Rosemary-Orange Roasted Chicken

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