Orange Herb Roasted Chicken

Name: Orange Herb Roasted Chicken
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters butter, melted; 2 kilograms whole chicken, rinsed and patted dry; 237 milliliters chicken broth; 2 sprigs fresh rosemary; 2 sprigs fresh sage; 2 sprigs fresh thyme; 2 cloves garlic, minced; 2 navel oranges, halved; 6 servings salt and pepper to taste

Need a gluten free and primal main course? Orange Herb Roasted Chicken could be a great recipe to try. This recipe makes 6 servings with 814 calories, 57g of protein, and 61g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours. If you have garlic, chicken, sage, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Pour the chicken broth into a small roasting pan, and set aside.

Ingredients you will need

Chicken Broth

Equipment you will use

Roasting Pan

Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine.

Ingredients you will need

Whole Chicken

Butter

Orange

Equipment you will use

Kitchen Twine

Roasting Pan

Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic.

Ingredients you will need

Salt And Pepper

Minced Garlic

Whole Chicken

Dry Seasoning Rub

Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.

Ingredients you will need

Whole Chicken

Butter

Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer