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Orange Rosemary Roast Chicken - AI-generated editorial food image for Dishvera

Orange Rosemary Roast Chicken

Orange, garlic, and rosemary give a whole roast chicken festive flavor and crisp golden skin.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Resting 15 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 543
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken 4 to 5 lb (1.8 to 2.3 kg)
  • 2 tbsp 28 g softened butter
  • 1 orange zested and quartered
  • 4 garlic cloves minced
  • 1 tbsp 3 g chopped fresh rosemary
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1 cup 240 ml low-sodium chicken broth

Method
 

  1. Heat the oven to 375°F (190°C). Place chicken breast-side up on a rack in a roasting pan.
  2. 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.
  3. Pour broth into the pan. Roast for 70 to 90 minutes, rotating once if needed.
  4. Check the innermost thigh, wing, and thickest breast; all must reach 165°F (74°C). Rest for 15 minutes before carving.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.