Recipe by Nellie Fiorenzi
"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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1 (4 pound)
whole chicken, rinsed and patted dry
butter, cut into 1 tablespoon sized pieces
navel oranges, halved
salt and pepper to taste
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!!!
Lots of effort for an OK result. The chicken was moist but rather bland. If I make again, will add spices and salt.
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.
Even better if you cook the chicken upside down until 20 mins before then end of cooking time (approx).
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.
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!
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.
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!!! :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Herb Roasted Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 705
** Calories from Fat: 481
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