Orange, garlic, and rosemary give a whole roast chicken festive flavor and crisp golden skin.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Substitutions
Use a lemon instead of orange for a sharper citrus flavor. Olive oil can replace butter.
Practical tip
Do not rinse raw chicken. Wash hands and sanitize surfaces and utensils after contact.
Storage and reheating
Refrigerate carved chicken within 2 hours for up to 4 days. Reheat leftovers to 165°F (74°C).
Recipe card
Orange Rosemary Roast Chicken
Ingredients
Method
- Heat the oven to 375°F (190°C). Place chicken breast-side up on a rack in a roasting pan.
- Mix butter, orange zest, garlic, rosemary, salt, and pepper. Pat chicken dry and rub the mixture over the skin. Place orange quarters in the cavity without packing tightly.
- Pour broth into the pan. Roast for 70 to 90 minutes, rotating once if needed.
- Check the innermost thigh, wing, and thickest breast; all must reach 165°F (74°C). Rest for 15 minutes before carving.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 543 kcal |
| Protein | 42.6 g |
| Fat | 37.6 g |
| Saturated fat | 12.0 g |
| Carbohydrate (including fiber) | 6.8 g |
| Fiber | 2.5 g |
| Sugar | 3.2 g |
| Sodium | 557 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Should I rinse the chicken?
No. Rinsing can spread bacteria around the sink and kitchen.
Can I add vegetables to the pan?
Yes. Add evenly cut carrots and potatoes around the chicken, ensuring they become tender.
More recipes to try: Baked Lemon Herb Chicken Thighs · Baked Pesto Chicken with Tomatoes.
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