This entire roasted chicken ends up remarkably delicious and tender, and the broth left in the bottom is an ideal gravy in itself!

Dish Summary

1 hr 20 minutes

10 minutes

2 hrs

30 minutes


6 portions

Nutrition Information

Active Ingredients

1/2 cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, cut in half
salt and pepper to taste
2 cloves garlic, minced
1/2 cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage


Action 1

Preheat oven to 350 degrees F (175 degrees C). Put the chicken broth into a little roasting pan, and reserved.

Action 2

Loosen up the skin from the breasts and thighs of the chicken. Things the butter pieces equally below the skin of the chicken, and location into the roasting pan. Squeeze the orange halves over the chicken, and things the orange halves into the chicken cavity. Connect the legs together with cooking area twine. Spray the chicken with salt and pepper to taste, then rub in the minced garlic. Sprinkle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.

Action 3

Cover the meal with aluminum foil, and bake in the preheated oven for 20 minutes. Baste the chicken and discover with the pan juices. Continue cooking till the chicken is no longer pink, or till a meat thermometer placed into the thickest part of the thigh checks out 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you discover it. As soon as prepared, enable the chicken to rest out of the oven for 10 minutes prior to slicing.


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