Best 3 Orange Rosemary Roast Chicken Recipes
Orange rosemary roast chicken is a classic dish that is sure to impress your family and friends. This flavorful and juicy chicken is roasted to perfection and infused with the bright citrus flavor of oranges and the fragrant aroma of rosemary. The combination of these two ingredients creates a unique and delicious taste that will tantalize your taste buds. Whether you are cooking for a special occasion or just a weeknight dinner, this orange rosemary roast chicken is sure to be a hit.
Here are our top 3 tried and tested recipes!
ROAST CHICKEN WITH ROSEMARY-ORANGE BUTTER
Steps:
- Position rack in center of oven; preheat to 400°F. Mince 1 shallot; mix with butter, rosemary and peel in small bowl. Season with salt and pepper. Set aside.
- Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs. Sprinkle chicken cavity with salt and pepper. Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape. Spread remaining butter over chicken. Sprinkle chicken with salt and pepper.
- Place rack in large roasting pan. Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots; add to pan. Place chicken, breast side up, on rack in pan. Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F., stirring vegetables in pan occasionally, about 1 hour 40 minutes. Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).
- Place same roasting pan over medium-high heat. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes. Add broth. Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes. Strain into 2-cup glass measuring cup; discard solids. Spoon fat from top of sauce. Season to taste with salt and pepper. Serve chicken with pan sauce.
ROAST CHICKEN WITH ROSEMARY-ORANGE BUTTER
Delicious roast chicken dish from Bon Appetit. The recipe doesn't call for garlic, but I add garlic to everything. I usually quarter the orange after I zest it and put it in the cavity for a little more citrus flavor. The sauce is subtle but good.
Provided by lazyme
Categories Whole Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in center of oven; preheat to 400°F Mince 1 shallot; mix with butter, rosemary and peel in small bowl. Season with salt and pepper. Set aside.
- Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs. Sprinkle chicken cavity with salt and pepper. Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape. Spread remaining butter over chicken. Sprinkle chicken with salt and pepper.
- Place a rack in large roasting pan. Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots; add to pan. Place chicken, breast side up, on rack in pan. Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F, stirring vegetables in pan occasionally, about 1 hour 40 minutes. Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).
- Place same roasting pan over medium-high heat. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes. Add broth. Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes. Strain into 2-cup glass measuring cup; discard solids. Spoon fat from top of sauce. Season to taste with salt and pepper. Serve chicken with pan sauce.
Nutrition Facts : Calories 1349.1, Fat 99.3, SaturatedFat 34.4, Cholesterol 420.1, Sodium 562.1, Carbohydrate 11.1, Fiber 1.7, Sugar 3.4, Protein 91
ORANGE ROSEMARY ROAST CHICKEN
Steps:
- prepare chicken rinse and pat dry insert fruit, garlic and 2rosemary twigs in cavity. insert remaing rosemary under skin of breast..spread orange marmalde on top and sides of chicken if you like also under skin.. Bake 350 check after and hour
Tips:
- Choose a high-quality chicken: Look for a chicken that is plump and has no bruises or blemishes. The skin should be smooth and yellow, not pale or grayish.
- Prepare the chicken properly: Rinse the chicken inside and out and pat it dry. Remove any excess fat or skin, and truss the chicken if desired.
- Use fresh herbs and spices: Fresh herbs and spices will give your chicken the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but use about half the amount.
- Don't overcrowd the pan: If you're roasting more than one chicken, make sure there's enough space in the pan so that the chicken can cook evenly.
- Roast the chicken at a high temperature: This will help to create a crispy skin and tender meat. Roast the chicken at 425 degrees Fahrenheit for about 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the chicken rest before carving: This will help the juices to redistribute throughout the chicken, making it more tender and flavorful. Let the chicken rest for at least 10 minutes before carving.
Conclusion:
Orange rosemary roast chicken is a classic dish that is perfect for any occasion. It's easy to make and always a crowd-pleaser. With its crispy skin, tender meat, and flavorful stuffing, this chicken is sure to be a hit. So next time you're looking for a delicious and easy-to-make chicken dish, give orange rosemary roast chicken a try.
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