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My review
Orange Herb Roasted Chicken
33
Nellie Fiorenzi
"This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!"
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Ingredients
2 h servings 705Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
- 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. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 128166 Ratings
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Most helpful positive review
6/6/2008
I've made this before and found the results were much better when the softened butter was combined with the herbs and then rubbed under the skin. This way the herb/butter flavour permeated the m...
Most helpful critical review
9/16/2009
Lots of effort for an OK result. The chicken was moist but rather bland. If I make again, will add spices and salt.
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6/6/2008
I've made this before and found the results were much better when the softened butter was combined with the herbs and then rubbed under the skin. This way the herb/butter flavour permeated the m...
11/10/2008
I don't know how someone rated this recipe as expensive. That's just...silly. If you don't like cooking whole chickens, don't do it. I used a large chicken that was marked down. I couldn't fit b...
6/6/2008
Even better if you cook the chicken upside down until 20 mins before then end of cooking time (approx).
4/11/2010
I love to make a roast chicken. That being said, I made some adjustments that made this even better. I zested about a teaspoon of the orange peel then combined it with the herbs and softened but...
12/4/2008
I made this recipe using a Capon which is a Rooster. It tasted faboulous, I used Coarse sea salt and I used dry spices, that I had on hand used 1/2 of the butter and I poked holes into the Chick...
1/30/2009
Well I made some changes such as: 1.I just used parsley 2.olive oil in spite of butter 3.add potato with skin in the pan It was marvelous and my friends loved it!
1/4/2009
I just used this recipe and substituted lemons with the oranges, because I didn't have any oranges... My children devoured it. It was great!!! I also added chopped potatoes around the sides afte...
1/25/2011
This did not have the orange flavor that I was looking for, but it was very tender and eveyone seemed to enjoy the chicken.
10/22/2008
Very nice roast chicken! I reduced the butter to 1/2 cup melted and skipped the 'under-skin' step (I know a lot of people swear by this, but I've done it both ways and don't buy it,) and used ru...