Name: Buttery Herb Roasted Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 roasting chicken (5 to 6 pounds) -; 1/2 cup unsalted butter, softened, divided -; 1 cup chicken broth -; 3/4 cup orange juice -; 1/2 cup white wine or additional chicken broth -; 2 garlic cloves, minced -; 1 teaspoon salt -; 1/2 teaspoon pepper -; 2 fresh rosemary sprigs -; 2 fresh thyme sprigs -; 2 fresh sage sprigs -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Buttery Herb Roasted Chicken

1. 1 roasting chicken (5 to 6 pounds) -

2. 1/2 cup unsalted butter, softened, divided -

3. 1 cup chicken broth -

4. 3/4 cup orange juice -

5. 1/2 cup white wine or additional chicken broth -

6. 2 garlic cloves, minced -

7. 1 teaspoon salt -

8. 1/2 teaspoon pepper -

9. 2 fresh rosemary sprigs -

10. 2 fresh thyme sprigs -

11. 2 fresh sage sprigs -

How to cook deliciously - Buttery Herb Roasted Chicken

1. Stage

Preheat oven to 350°. With fingers, carefully loosen skin from chicken; rub 1/4 cup butter under skin. Secure skin to underside of breast with toothpicks. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Pour broth around chicken.

2. Stage

Melt remaining 1/4 cup butter; brush over chicken. Drizzle with orange juice and wine. Combine garlic, salt and pepper; rub over skin. Place rosemary, thyme and sage in roasting pan.

3. Stage

Roast until a thermometer inserted into thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; remove toothpicks. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.