This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
Preparation Time
30 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 50 mins
Calories
705 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Add chicken broth to a small roasting pan; set aside.
Step 2
Loosen skin from chicken breasts and thighs; evenly stuff 1 tablespoon-sized butter pieces underneath loosened skin. Transfer to the roasting pan.
Step 3
Squeeze orange halves over chicken; stuff orange halves into chicken cavity. Tie chicken legs together with kitchen twine. Season chicken with salt and pepper, then rub in minced garlic. Drizzle 1/2 cup melted butter all over chicken; lay herb sprigs onto breasts and around legs. Cover roasting pan with aluminum foil.
Step 4
Bake in the preheated oven for 20 minutes. Uncover; baste chicken with pan juices. Continue cooking until chicken no longer pink and an instant-read thermometer inserted into the thickest part of the thigh, near but not touching bone, reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste chicken every 10 to 15 minutes after uncovered. Rest 10 minutes before slicing.
Ingredients
salt and pepper to taste
2 cloves garlic, minced
1 cup chicken broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
1 (4 pound) whole chicken, rinsed and patted dry
2 navel oranges, halved
0.5 cup butter, melted
0.5 cup butter, cut into 1 tablespoon sized pieces
