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Orange Herb Roasted Chicken

Zesty Orange Herb Roasted Chicken for a Festive Feast

Delight your guests with this Orange Herb Roasted Chicken, a flavorful centerpiece perfect for gatherings.
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Prep Time 15 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 people
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 6.5 lbs Whole Chicken Serves about 8-10 people
  • 1 stick Unsalted Butter Substitute with margarine for dairy-free option
  • 1 head Garlic Infuses a savory flavor that complements the citrus
  • Salt Essential for seasoning; adjust to taste
  • Pepper Essential for seasoning; adjust to taste
For the Marinade
  • 1/4 cup Maple Syrup Honey serves as a fine alternative
  • 1/2 cup Pomegranate Juice Cranberry juice can be used if needed
  • 1/4 cup Orange Juice Fresh juice boosts flavor
  • 1 tablespoon Orange Zest You can switch it with lemon zest
For the Herbs
  • 1 tablespoon Fresh Thyme Use dried versions if fresh is unavailable
  • 1 tablespoon Fresh Rosemary Use dried versions if fresh is unavailable
  • 1 tablespoon Fresh Sage Use dried versions if fresh is unavailable
  • 1/2 Orange Quartered, adds citrus essence inside the cavity

Equipment

  • Roasting pan
  • Meat thermometer
  • mixing bowl
  • cutting board
  • paper towels

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Combine softened unsalted butter, maple syrup, pomegranate juice, orange juice, and orange zest in a bowl. Add thyme, rosemary, and sage and mix until smooth.
  3. Dry the chicken and separate the skin from the breast and thighs.
  4. Rub most of the herb butter mixture beneath the chicken skin and stuff the cavity with quartered oranges and garlic.
  5. Season the chicken's exterior with salt and pepper, and place it breast-side up in a roasting pan.
  6. Roast for 30 minutes at 425°F, then check for browning.
  7. Lower oven temperature to 350°F (175°C), baste with remaining herb butter, and continue roasting, basting every 30-40 minutes.
  8. Check chicken's internal temperature in the thickest part of the thigh. It should reach 165°F (74°C).
  9. Let the chicken rest for 30 minutes after removing from oven.
  10. Carve and serve warm with your favorite sides.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 45gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 130mgSodium: 150mgPotassium: 500mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 1.5mg

Notes

Letting the chicken rest after cooking ensures juicy, tender meat.

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