Best 3 Orange Rosemary Roast Chicken Recipes
**Orange Rosemary Roast Chicken: A Delightful Fusion of Citrus and Herb Flavors with Bonus Recipes**
Prepare to embark on a culinary journey with our tantalizing Orange Rosemary Roast Chicken, where the vibrant zest of oranges and the aromatic essence of rosemary come together to create a symphony of flavors that will delight your palate. This succulent dish features a tender, juicy chicken infused with the citrusy sweetness of oranges and the earthy fragrance of rosemary. As you savor each bite, you'll experience a burst of tangy and savory notes, perfectly balanced to create an unforgettable dining experience.
Our comprehensive recipe guide not only includes detailed instructions for creating this delectable roast chicken but also offers a treasure trove of bonus recipes to elevate your meal to a feast. Discover the secrets to crafting a flavorful pan sauce that captures the essence of the roasted chicken and oranges, transforming it into a luscious accompaniment that enhances the main course.
For a side dish that complements the chicken's citrusy profile, try our refreshing Orange Rosemary Salad, a vibrant medley of oranges, grapefruit, and avocado, tossed in a zesty dressing infused with orange juice and rosemary. And to complete your meal, indulge in our Orange Rosemary Butter, a versatile spread that adds a touch of citrus and herb brightness to everything from toast to grilled vegetables.
With our Orange Rosemary Roast Chicken as the centerpiece, your culinary adventure will be filled with an explosion of flavors and textures. Prepare to tantalize your taste buds and create a memorable dining experience that will leave you and your loved ones wanting more.
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 the Right Chicken: Select a whole chicken that is between 3 and 4 pounds for optimal roasting results.
- Prepare the Chicken Thoroughly: Rinse the chicken inside and out, pat it dry, and remove any excess fat. This helps ensure even cooking and a crispy skin.
- Enhance Flavor with Seasonings: Generously season the chicken with a flavorful combination of salt, pepper, garlic powder, and paprika. You can also add herbs like rosemary and thyme for extra aroma.
- Roast at High Temperature Initially: Start by roasting the chicken at a high temperature (450°F) for 30 minutes. This helps create a crispy skin and seals in the juices.
- Reduce Temperature for Even Cooking: After the initial 30 minutes, reduce the temperature to 350°F and continue roasting for another 60-70 minutes or until the chicken reaches an internal temperature of 165°F.
- Use a Meat Thermometer: To ensure the chicken is cooked properly, use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the thigh, making sure not to touch any bones.
- Let the Chicken Rest: Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a juicy and tender chicken.
Conclusion:
The Orange Rosemary Roast Chicken recipe presented in this article offers a delightful blend of flavors and aromas that will tantalize your taste buds. By following the step-by-step instructions and incorporating the tips and tricks provided, you can create a succulent and flavorful roasted chicken that is perfect for any occasion. Whether you're hosting a special dinner or simply looking for a delicious weeknight meal, this recipe is sure to impress. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving for more.
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