Print

Orange Herb Roasted Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 13 reviews

This Orange Herb Roasted Chicken recipe features a whole chicken infused with bright citrus flavors and aromatic fresh herbs. Butter is gently tucked under the chicken skin, creating a tender, juicy bird with a crispy golden exterior. The chicken is slow roasted in the oven with orange halves, garlic, and a medley of rosemary, thyme, and sage, making it a perfect centerpiece for a comforting meal.

Ingredients

Chicken and Broth

  • 1 cup chicken broth
  • 1 (4 pound) whole chicken, rinsed and pat dry

Butter and Flavors

  • ½ cup unsalted butter, cut into 1 tablespoon-sized pieces
  • ½ cup unsalted butter, melted
  • 2 cloves garlic, minced

Citrus and Herbs

  • 2 navel oranges, halved
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 sprigs fresh sage

Seasoning

  • Salt and ground black pepper to taste

Instructions

  1. Preheat Oven and Prepare Roasting Pan: Preheat your oven to 350°F (175°C). Pour the chicken broth into a small roasting pan and set it aside to provide moisture during roasting.
  2. Prepare the Chicken: Gently loosen the skin from the chicken breasts and thighs. Evenly stuff the tablespoon-sized pieces of unsalted butter beneath the loosened skin to ensure flavorful and juicy meat.
  3. Arrange Chicken in Pan: Transfer the prepared chicken to the roasting pan with broth. Squeeze the juice from the orange halves over the chicken and then place the squeezed orange halves inside the chicken cavity to infuse flavor from within.
  4. Season and Add Herbs: Tie the chicken legs together with kitchen twine to keep the shape while roasting. Season the entire chicken with salt and ground black pepper and rub the minced garlic all over the surface.
  5. Add Final Toppings: Drizzle the melted butter evenly over the chicken. Lay the fresh sprigs of rosemary, thyme, and sage on top of the breasts and around the legs for an herbal aroma.
  6. Cover and Begin Roasting: Cover the roasting pan with aluminum foil to keep moisture in and roast in the oven for 20 minutes.
  7. Uncover and Baste: Remove the foil and baste the chicken with pan juices. Continue cooking uncovered until the chicken is no longer pink inside and an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C), approximately 1 to 2 hours.
  8. Baste Regularly: Baste the chicken every 10 to 15 minutes after uncovering to keep it moist and enhance browning.
  9. Rest and Serve: Once cooked, let the chicken rest for 10 minutes before slicing to allow juices to redistribute.

Notes

  • Use an instant-read thermometer to ensure perfect doneness without overcooking.
  • Loosening the skin and placing butter underneath helps keep the meat juicy and adds flavor.
  • Tying the legs helps the chicken cook evenly and maintain its shape.
  • Basting frequently promotes even browning and moist meat.
  • Resting the chicken is essential for the best texture and retaining juices.
  • If fresh herbs are not available, dried herbs can be substituted but use sparingly as they are more potent.
  • Make sure to remove the orange halves before serving if preferred, since they can be bitter after roasting.

Find it online: https://recipesbyliza.com/orange-herb-roasted-chicken-recipe/