This recipe is a great place to start! After reading a lot of reviews, I mixed the herbs, garlic, and orange zest into softened butter and rubbed all over the birds, inside the skin and all around in the cavity (I didn't bother with anything except brushing with butter on the outside of the skin). I shoved tons of orange into my bird, including inside the skin up between the wings and thighs. I roasted breast-side down until the last 20 min (took about two hours for two 4 lb chickens). When they first came out of the oven, the orange smell was really strong, and I worried. But the orange flavour was very subtle in the meat. The chickens turned out falling-off-the-bone tender and juicy! The white meat was more moist than some dark meat I've had. VERY pleased with my first attempt at roasting. This is a "keeper."
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This recipe is a great place to start! After reading a lot of reviews, I mixed the herbs,...