Best 2 Orange Herb Roasted Chicken Recipes

Get ready to savor the tantalizing flavors of orange herb roasted chicken, a delectable dish that will delight your taste buds. This flavorful recipe combines the zesty tang of oranges with a symphony of aromatic herbs, creating a mouthwatering experience that will make your kitchen a haven of culinary wonders. Prepare to embark on a culinary journey that will leave you craving more with every bite.

Here are our top 2 tried and tested recipes!

ORANGE HERB ROASTED CHICKEN

Orange Herb Roasted Chicken image

This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!

Provided by Nellie Fiorenzi

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 2h

Yield 6

Number Of Ingredients 10

Ingredients

1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
½ cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
½ cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage

Steps:

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.

Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg

FRESH HERB ROASTED CHICKEN WITH BURNT ORANGE-BLACK PEPPER SAUCE AND GREEN ONION PUREE

Fresh Herb Roasted Chicken with Burnt Orange-Black Pepper Sauce and Green Onion Puree image

Provided by Bobby Flay

Categories main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 20

Ingredients

12 fresh sage leaves
1 bunch fresh oregano
1 bunch fresh thyme
1 bunch fresh basil
2 (2 1/2) pound chickens
Olive oil
Salt and freshly ground pepper
6 cups orange juice
8 cups chicken stock
1 tablespoon cold butter
1 tablespoon coarsely ground black pepper
Salt
6 scallions, blanched, cooled and chopped
1/4 cup spinach leaves
1/4 grated Parmesan cheese
1 tablespoon pine nuts
4 cloves garlic, coarsely chopped
1/2 cup olive oil
Salt and freshly ground pepper
6 large potatoes, peeled, boiled and mashed

Steps:

Place herbs under the skin of the breast of the chicken. Rub the chickens with olive oil and marinate covered in the refrigerator for at least 1 hour. Preheat oven to 450 degrees F. Truss the chickens and season with salt and pepper to taste. Place the chickens on a rack and roast for 15 minutes. Reduce heat to 350 and continue roasting for 35 to 40 minutes. Remove from oven and let rest.
Place orange juice in a medium saucepan and cook over high heat until reduced to a thick caramelized syrup. Place chicken stock in a medium saucepan and cook until reduced by 3/4. Add the stock to the orange juice and cook for 5 minutes. Whisk in butter and pepper. Season with salt to taste.
Place all ingredients in a food processor and process until smooth. Fold the puree into the mashed potatoes and season with salt and pepper to taste.

Tips:

Use a whole chicken: This will give you the most flavorful and juicy results.
Dry the chicken thoroughly before roasting: This will help the skin crisp up.
Season the chicken generously with salt and pepper: This will help enhance the flavor of the chicken.
Roast the chicken on a rack: This will allow the air to circulate around the chicken and help it cook evenly.
Baste the chicken with the pan juices every 20 minutes or so: This will help keep the chicken moist and flavorful.
Let the chicken rest before carving: This will allow the juices to redistribute throughout the chicken.

Conclusion:

Orange herb roasted chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, juicy meat, and flavorful herb and orange sauce, this dish is sure to be a hit with everyone at the table. So next time you're looking for a simple but impressive dish to serve, give orange herb roasted chicken a try.