How to Make Orange Herb Roasted Chicken - A Step-by-Step Guide

Roasted chicken is a classic dish that never goes out of style. The crispy skin, juicy meat, and comforting aroma of roasted chicken can make any meal feel special. This Orange Herb Roasted Chicken recipe takes that beloved dish to the next level with a zesty, herby flavor that will tantalize your taste buds and impress your dinner guests.

This recipe combines the bright, citrusy flavor of oranges with a blend of savory herbs to create a memorable roast chicken experience. The oranges...

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Ingredients

  • 1 cup chicken broth
  • 1 (4 pound) whole chicken, rinsed and patted dry
  • ½ cup butter, cut into 1 tablespoon sized pieces
  • 2 navel oranges, halved
  • salt and pepper to taste
  • 2 cloves garlic, minced
  • ½ cup butter, melted
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 sprigs fresh sage

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 10 mins
  • Total Time: 2 hrs
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
  • Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
  • Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
  • Nutrition

    705 cal.

    • Total Fat: 54g
    • Saturated Fat: 26g
    • Cholesterol: 263mg
    • Sodium: 380mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 3g
    • Protein: 47g
    • Vitamin C: 39mg
    • Calcium: 76mg
    • Iron: 3mg
    • Potassium: 481mg