Description
This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
Ingredients
- 1 cup chicken broth
- 1 (4 pound) whole chicken, rinsed and patted dry
- ½ cup butter, cut into 1 tablespoon sized pieces
- 2 navel oranges, halved
- salt and pepper to taste
- 2 cloves garlic, minced
- ½ cup butter, melted
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan
- and set aside.
- Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken
- and place into the roasting pan. Squeeze the orange halves over the chicken
- and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste
- then rub in the minced garlic. Drizzle the melted butter all over the chicken
- then lay the herb sprigs onto the breast and around the legs.
- Cover the dish with aluminum foil
- and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink
- or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C)
- 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked
- allow the chicken to rest out of the oven for 10 minutes before slicing.
Prep Time: 30 mins
Cook Time: 1 hr 20 mins
Total Time: 2 hrs
Servings: 6