Roast Chicken With Rosemary-Orange Butter
Recipe: #35678
September 14, 2020
Categories: Chicken, Orange, Oven Roast Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Whole Chicken, Chicken Dinner, more
"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."
Ingredients
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 by Step Method
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
No special items needed.