Roast Chicken With Rosemary-Orange Butter

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 is 4 servings

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.

0 Reviews

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