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Roast Chicken With Rosemary-Orange Butter

Here's how you make Roast Chicken With Rosemary-Orange Butter
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  • Servings: 4
  • Prep: 20m
  • Cook: 2h
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 3 shallots
  • 6 tablespoons butter (room temperature, 3/4 stick)
  • 4 teaspoons minced fresh rosemary
  • 1 tablespoon grated orange peel
  • 1 (7 pound) whole chicken (roasting chicken, neck and heart reserved)
  • 1 onion, chopped (medium onion)
  • 2 carrots, chopped (medium carrots, peeled)
  • 1 stalk celery, chopped
  • 3/4 cup dry white wine
  • 1 1/2 cups low-sodium chicken broth (canned)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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