Roast Chicken with Rosemary Orange Butter
Elevate your dinner table with this flavor-packed Roast Chicken with Rosemary Orange Butter. This recipe combines the zesty brightness of orange zest, the earthy aroma of fresh rosemary, and the richness of buttery goodness to create a perfectly golden, juicy bird. With tender meat infused from beneath the skin and citrusy garlic tucked into the cavity, every bite bursts with succulent flavor. The roasting process, complete with basted pan drippings, ensures crisp, golden skin and perfectly cooked meat. Ideal for holidays or a cozy family dinner, this show-stopping dish pairs beautifully with roasted vegetables, mashed potatoes, or a simple green salad. Treat your loved ones to a savory, citrus-infused masterpiece they’ll savor bite after bite!
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Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 1 tablespoon Orange zest
- 2 tablespoons Fresh rosemary
- 3 Garlic cloves
- 1 Orange
- 1 tablespoon Olive oil
- 1 cup Chicken broth
Instructions
Preheat the oven to 425°F (220°C).
Remove the chicken from its packaging, pat it dry with paper towels, and rest it on a clean work surface. Check the cavity for any giblets and remove them if present.
In a small mixing bowl, combine 4 tablespoons of softened butter, 1 tablespoon of orange zest, and 2 tablespoons of finely chopped fresh rosemary. Mix until smooth and well-incorporated.
Carefully loosen the skin of the chicken by sliding your fingers underneath it, starting from the cavity side, being cautious not to tear it. Spread half of the rosemary orange butter mixture evenly underneath the skin.
Rub the remaining rosemary orange butter all over the outside of the chicken. Season the entire bird generously with 2 teaspoons of salt and 1 teaspoon of black pepper.
Cut the orange into quarters. Stuff the chicken cavity with the orange wedges and 3 slightly crushed garlic cloves.
Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning.
Place the chicken breast-side up in a roasting pan or a large oven-safe skillet. Drizzle 1 tablespoon of olive oil over the top of the chicken.
Roast the chicken in the preheated oven for 20 minutes.
After 20 minutes, lower the oven temperature to 375°F (190°C). Add 1 cup of chicken broth to the bottom of the roasting pan. Continue roasting for another 60-70 minutes, basting the chicken with pan juices every 20 minutes.
The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh. Alternatively, pierce the thigh and check that the juices run clear.
Remove the chicken from the oven and tent it loosely with foil. Let it rest for 15 minutes before carving to allow the juices to redistribute.
Serve the roast chicken with pan drippings spooned over the top, or use the drippings to create a simple gravy.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 5440 mg | 237% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 14.8 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 995 mg | 21% | |
*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.
