Orange Herb Roasted Chicken
Ingredients
- 1 cup chicken broth
- 1 (4 pound) whole chicken, rinsed and patted dry
- ½ cup unsalted butter, cut into 1 tablespoon-sized pieces
- 2 navel oranges, halved
- salt and ground black pepper to taste
- 2 cloves garlic, minced
- ½ cup unsalted butter, melted
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Add chicken broth to a small roasting pan; set aside.
- Loosen skin from chicken breasts and thighs; evenly stuff 1 tablespoon-sized butter pieces underneath loosened skin. Transfer to the roasting pan.
- Squeeze orange halves over chicken; stuff orange halves into chicken cavity. Tie chicken legs together with kitchen twine. Season chicken with salt and pepper, then rub in minced garlic. Drizzle 1/2 cup melted butter all over chicken; lay herb sprigs onto breasts and around legs. Cover roasting pan with aluminum foil.
- Bake in the preheated oven for 20 minutes. Uncover; baste chicken with pan juices. Continue cooking until chicken no longer pink and an instant-read thermometer inserted into the thickest part of the thigh, near but not touching bone, reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste chicken every 10 to 15 minutes after uncovered. Rest 10 minutes before slicing.
Source
Original recipe: View Original