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    You are in: Home / Recipes / Roast Chicken With Rosemary-Orange Butter Recipe
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    Roast Chicken With Rosemary-Orange Butter

    Roast Chicken With Rosemary-Orange Butter. Photo by TeresaS

    1/3 Photos of Roast Chicken With Rosemary-Orange Butter

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    20 mins

    1 hr 50 mins

    lazyme's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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).
    4. 4
      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.

    Ratings & Reviews:

    • on August 07, 2010

      55

      Excellent roast chicken. I cut the recipe in half due to just 2 of us and we really got 4 servings. I made as posted but just cut the cooking time down to 1 hour and it seemed to work. You can just taste a hint of the orange. The chicken was moist and tender with a crispy crust. We loved the sauce. I followed suit with another reviewer and cut the butter in half. Worked great plus lowered the amount of fat. The dogs loved the discarded veggies in their evening meal. Thanks Vickie for posting. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2008

      55

      I pretty much followed the recipe, though I did use a rounded tablespoon of the zest & included the orange inside the chicken! Great taste all the way around ~ Served with some brown rice, lemon dijon cauliflower & some green beans! Thanks much for sharing your recipe! [Made & reviewed while touring Greece during Zaar's World Tour 4]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2008

      55

      Excellent! Wonderful combination of ingredients - all our favorites making it a winner at our house. Made as posted - and threw in a little garlic too - family loved it and it's special enough to serve your guests. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Roast Chicken With Rosemary-Orange Butter

    Serving Size: 1 (753 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1349.1
     
    Calories from Fat 893
    66%
    Total Fat 99.2 g
    152%
    Saturated Fat 34.3 g
    171%
    Cholesterol 420.1 mg
    140%
    Sodium 562.1 mg
    23%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 1.7 g
    6%
    Sugars 3.3 g
    13%
    Protein 90.9 g
    181%

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