Orange Herb Roasted Chicken Recipe - Allrecipes.com
Orange Herb Roasted Chicken Recipe
  • READY IN 2 hr

Orange Herb Roasted Chicken

Recipe by  

"This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 20 mins
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 06, 2008

I've made this before and found the results were much better when the softened butter was combined with the herbs and then rubbed under the skin. This way the herb/butter flavour permeated the meat and it was fabulous!!!

 
Most Helpful Critical Review
Sep 16, 2009

Lots of effort for an OK result. The chicken was moist but rather bland. If I make again, will add spices and salt.

 
Nov 11, 2008

I don't know how someone rated this recipe as expensive. That's just...silly. If you don't like cooking whole chickens, don't do it. I used a large chicken that was marked down. I couldn't fit both oranges inside my chicken with the garlic cloves and butter, so I just used the one. I made the spice mixture and kind of mushed the rosemary and thyme in my hands to not only break up the spices but to bring out the flavor. I took the suggestions of other cooks and roasted it breast down in the beginning and just flipped it near the end with the foil off, to make it pretty and brown. This made for extremely moist and tender breast pieces. I asked my husband to pick out a roast chicken and I admit that I was skeptical at first. It turned out great. I plan on keeping the carcass and juice and making chicken broth. For your money, oranges are always cheap as is garlic and spices. Using the carcass to make chicken broth, you really stretch your money. You could even half the butter and use homemade broth like I did and still come out ahead. This recipe is great! I'd make this again, no question. Great job, Nellie.

 
Jun 06, 2008

Even better if you cook the chicken upside down until 20 mins before then end of cooking time (approx).

 
Apr 12, 2010

I love to make a roast chicken. That being said, I made some adjustments that made this even better. I zested about a teaspoon of the orange peel then combined it with the herbs and softened butter and smooshed it under the skin. I added the orange halves to the clean cavity. I skipped the broth altogether and dry roasted on a rack while covered with foil at 400 degrees. You will have to calculate time based on the size of your bird. I uncovered the bird the last 30 minutes to brown. Even without the broth, there were alot of juices in the pan, so I put them in a small pan and reduced them to create a nice glaze for serving. Yummy! I have done a similar recipe using lemons for years and truthfully they are both great.

 
Feb 02, 2009

Well I made some changes such as: 1.I just used parsley 2.olive oil in spite of butter 3.add potato with skin in the pan It was marvelous and my friends loved it!

 
Dec 04, 2008

I made this recipe using a Capon which is a Rooster. It tasted faboulous, I used Coarse sea salt and I used dry spices, that I had on hand used 1/2 of the butter and I poked holes into the Chicken skin with a fork then I rubbed the salt and spices into the skin, then I drizzled with orange juice and drizzled with butter put in a turkey oven bag and cooked it. If you put your meat in a oven bag then you don't have to baste. Thank you for the wonderful recipe.

 
Jan 04, 2009

I just used this recipe and substituted lemons with the oranges, because I didn't have any oranges... My children devoured it. It was great!!! I also added chopped potatoes around the sides after boiling them from about 10 minutes. mmm-mmm-good!!! :-)

 

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Nutrition

  • Calories
  • 705 kcal
  • 35%
  • Carbohydrates
  • 8.8 g
  • 3%
  • Cholesterol
  • 263 mg
  • 88%
  • Fat
  • 53.5 g
  • 82%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 46.7 g
  • 93%
  • Sodium
  • 418 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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