Orange Herb Roasted Chicken

Orange Herb Roasted Chicken

Made  times
Nellie Fiorenzi 28

"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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2 h servings 705 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 705 kcal
  • 35%
  • Fat:
  • 53.5 g
  • 82%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 46.7 g
  • 93%
  • Cholesterol:
  • 263 mg
  • 88%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 133 Ratings

Most helpful positive review

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 m...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 m...

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 b...

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 but...

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 Chick...

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 afte...

This did not have the orange flavor that I was looking for, but it was very tender and eveyone seemed to enjoy the chicken.

Very nice roast chicken! I reduced the butter to 1/2 cup melted and skipped the 'under-skin' step (I know a lot of people swear by this, but I've done it both ways and don't buy it,) and used ru...

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