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.
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I love to make a roast chicken. That being said, I made some adjustments that made this even...