Orange Rosemary Roasted Chicken
Delight your taste buds with this elegant and flavorful Orange Rosemary Roasted Chicken, a perfect centerpiece for any gathering or weeknight dinner. This recipe combines the zesty brightness of fresh oranges with the earthy aroma of rosemary to create a dish that's both fragrant and satisfying. The chicken is marinated with a rich blend of orange zest, olive oil, butter, and warm spices like paprika before being roasted to golden perfection. Stuffed with garlic, rosemary sprigs, and juicy orange halves, the chicken is basted in a flavorful mixture of orange juice and chicken broth, ensuring tender, juicy meat with a crispy, flavorful skin. Serve it alongside the roasted orange halves and spoonfuls of the savory pan juices for a meal that's as beautiful as it is delicious. Perfect for those seeking easy gourmet recipes or unique roasted chicken dishes, this citrus-herb masterpiece is sure to impress!
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 6 pieces Fresh rosemary sprigs
- 2 whole Oranges
- 6 pieces Garlic cloves
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Unsalted butter
- 1 cup Chicken broth
Instructions
Preheat the oven to 425°F (220°C).
Rinse the chicken under cold water and pat dry with paper towels. Ensure the cavity is empty of giblets or organs.
Zest one of the oranges, then cut both oranges in half. Set the zest aside and juice one orange into a small bowl.
Insert 3 rosemary sprigs, 4 garlic cloves, and two orange halves into the cavity of the chicken.
In a small bowl, mix the orange zest, olive oil, melted butter, salt, pepper, and paprika to form a marinade.
Using your hands or a brush, rub the marinade generously all over the chicken, ensuring even coating.
Tuck the wings under the chicken and tie the legs together with kitchen twine to ensure even roasting.
Place the chicken breast-side-up in a roasting pan. Surround it with the remaining orange halves, garlic cloves, and rosemary sprigs for extra flavor.
Pour the orange juice and chicken broth into the bottom of the roasting pan.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, basting it every 20 minutes with the pan juices.
Check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 165°F (74°C).
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the chicken with the roasted orange halves and pan juices drizzled over the top for extra flavor.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 5437 mg | 236% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 23.1 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1209 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
