ROAST CHICKEN WITH ROSEMARY-ORANGE BUTTER

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Roast Chicken With Rosemary-Orange Butter image

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

3 shallots
6 tablespoons butter (3/4 stick)
4 teaspoons fresh rosemary, minced
1 tablespoon orange peel, grated
7 lbs roasting chickens, neck and heart reserved
1 medium onion, chopped
2 medium carrots, peeled, chopped
1 stalk celery, chopped
3/4 cup dry white wine
1 1/2 cups reduced-sodium chicken broth

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

Malangan Malang
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This recipe looks delicious! I can't wait to try it.


Kristopher Water fairy
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I'm not sure what I did wrong, but my chicken turned out dry and flavorless. I'll try this recipe again with some adjustments.


Arsalan Anwari
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This recipe was a bit too complicated for me, but the chicken turned out great. I'll try it again with a simpler recipe next time.


Shaheen Shaheen
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I'm not a big fan of chicken, but this recipe changed my mind. The rosemary and orange butter really made the chicken flavorful and moist.


Md.Nayeem Islam
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This recipe is a keeper! The chicken was moist and flavorful, and the orange and rosemary butter added a delicious touch.


Siraj Aslam
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The chicken was delicious and the rosemary and orange butter was a perfect complement. I would definitely recommend this recipe.


Angela Rodriguez
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This recipe is amazing! The chicken was so tender and juicy, and the flavors were incredible. I will definitely be making this again and again.


SHANKAR DEV
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This was my first time roasting a chicken, and it turned out great! The recipe was easy to follow, and the chicken was cooked perfectly. The rosemary and orange butter added a wonderful flavor.


Sunil Gupta
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I've tried many roast chicken recipes, but this one is by far the best. The chicken is so moist and flavorful, and the skin is crispy and delicious. I highly recommend this recipe!


Annabelle Smith
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This roast chicken recipe is a winner! The rosemary and orange butter add a delicious flavor to the chicken, and the chicken itself is cooked to perfection. I will definitely be making this again.