Roast Chicken With Rosemary-Orange Butter

4
Servings
20m
Prep Time
2h
Cook Time
2h 20m
Ready In


"This is a delicious roast chicken dish. The recipe doesn't call for garlic, but I add garlic to everything. I usually quarter the orange after I zest it and put it in the cavity for a little more citrus flavor. The sauce is subtle but good."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (1066.9 g)
  • Calories 990.4
  • Total Fat - 34.1 g
  • Saturated Fat - 15.2 g
  • Cholesterol - 1950.9 mg
  • Sodium - 1116.2 mg
  • Total Carbohydrate - 18.6 g
  • Dietary Fiber - 4.4 g
  • Sugars - 9 g
  • Protein - 143.2 g
  • Calcium - 155.6 mg
  • Iron - 21.1 mg
  • Vitamin C - 41.6 mg
  • Thiamin - 0.3 mg

Step 1

Position rack in center of oven; preheat to 400°F. Mince 1 shallot; mix with butter, rosemary and orange peel in small bowl. Season with salt and pepper. Set aside.

Step 2

Pat chicken dry.

Step 3

Using fingers, loosen skin from chicken breasts, legs and thighs.

Step 4

Sprinkle chicken cavity with salt and pepper.

Step 5

Spread half of rosemary-orange butter under chicken skin.

Step 6

Tie chicken legs together to hold shape.

Step 7

Spread remaining butter over chicken.

Step 8

Sprinkle chicken with salt and pepper.

Step 9

Place rack in large roasting pan.

Step 10

Add reserved chicken neck and heart to pan, then onion, carrots and celery.

Step 11

Chop 2 shallots; add to pan.

Step 12

Place chicken, breast side up, on rack in pan.

Step 13

Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F., stirring vegetables in pan occasionally, about 1 hour 40 minutes.

Step 14

Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).

Step 15

Place same roasting pan over medium-high heat. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes.

Step 16

Add broth.

Step 17

Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes.

Step 18

Strain into 2-cup glass measuring cup; discard solids.

Step 19

Spoon fat from top of sauce.

Step 20

Season to taste with salt and pepper.

Step 21

Serve chicken with pan sauce.

Tips & Variations


No special items needed.

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