Name: Rosemary-Orange Roasted Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 4
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 -; GRAVY: -; Chicken broth -; 3 tablespoons butter -; 2 tablespoons all-purpose flour -; 1/8 teaspoon ground nutmeg, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Rosemary-Orange Roasted Chicken

1. 1/4 cup butter, softened -

2. 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed -

3. 2 teaspoons grated orange zest -

4. 1/2 teaspoon pepper, divided -

5. 1 broiler/fryer chicken (3 to 4 pounds) -

6. 1/3 cup orange juice -

7. 1/2 teaspoon salt -

8. 2 medium onions, quartered -

9. 1 medium apple, quartered -

10. 1 large carrot, chopped -

11. 1 celery rib, chopped -

12. 4 fresh thyme sprigs -

13. 4 sprigs fresh parsley -

14. 2 bay leaves -

15. 1 fresh rosemary sprig -

16. 2 cups white wine or chicken broth -

17. GRAVY: -

18. Chicken broth -

19. 3 tablespoons butter -

20. 2 tablespoons all-purpose flour -

21. 1/8 teaspoon ground nutmeg, optional -

How to cook deliciously - Rosemary-Orange Roasted Chicken

1. Stage

Preheat oven to 350°. 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. Stage

Place 1 onion and half 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. Stage

Roast 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before carving.

4. Stage

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.