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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mercy Machio
[email protected]Need to improve.
Vannessa Voner
[email protected]This roast chicken is easy to make and always turns out delicious. I love that I can use ingredients that I usually have on hand.
King Adrian
[email protected]Ok
Dinesh Mahara
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The chicken was dry and the orange-rosemary butter didn't add much flavor.
Mirela Dascălu
[email protected]Bland.
Tina Sparks
[email protected]This recipe is a keeper! I've tried many roast chicken recipes, but this one is by far the best. The chicken is always juicy and flavorful, and the orange-rosemary butter is einfach köstlich!
Milady Torres
[email protected]Not bad!
baby puppy
[email protected]I've made this roast chicken several times now, and it's always a crowd-pleaser. The orange-rosemary butter is the perfect finishing touch.
Suresh Bindu
[email protected]Meh.
sahil ali
[email protected]The step-by-step instructions were easy to follow, even for a beginner like me. The chicken turned out perfectly golden brown and moist. Highly recommend trying this recipe!
Otman Jnich
[email protected]Awesome dish! Will make again when friends come over.
Rob Montgomery
[email protected]This roast chicken was a hit with my family! The chicken was juicy and flavorful, and the orange-rosemary butter added a delicious, citrusy flavor. I will definitely be making this again.