By Sunday family dinner with three of us at the table is the rhythm now. The recipe Sunday was rosemary-orange roasted chicken. A 5-pound roasting chicken stuffed with halved oranges and a small bunch of fresh rosemary, rubbed with butter and salt, roasted at 425 for fifteen minutes and then 350 for ninety more. The orange halves steam in the cavity and infuse the meat with citrus. The rosemary infuses the same way.
The math: a 5-pound chicken $7.99, two oranges $0.98, rosemary $0.99, butter, salt. Total: about $9.96 for two big dinners with leftovers.
The technique is the cavity-stuff. Halve oranges and stuff into the cavity with rosemary sprigs. The steam from the oranges keeps the meat moist while the high heat browns the skin.
Cody said, eating, Kay, the roast chicken in this house has gotten serious.
The recipe is below. The trick is the cavity-stuff.
Rosemary-Orange Roasted Chicken
Prep Time: 15 min | Cook Time: 1 hr 30 min | Total Time: 1 hr 45 min | Servings: 6
Ingredients
- 1 whole chicken (about 4 to 5 lbs), giblets removed
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter, softened
- 1 large orange, zested and halved
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 small onion, quartered
- 3 sprigs fresh rosemary (for cavity)
Instructions
- Preheat oven. Heat your oven to 425°F. Pat the chicken completely dry with paper towels — this is what gets you that golden skin.
- Make the herb butter. In a small bowl, stir together the olive oil, softened butter, orange zest, minced garlic, chopped rosemary, salt, pepper, and paprika until combined into a rough paste.
- Season the chicken. Rub the herb butter all over the outside of the chicken, then gently loosen the skin over the breast and rub some butter directly onto the meat underneath. Stuff the cavity with the halved orange, quartered onion, and rosemary sprigs.
- Truss and arrange. Tie the legs together with kitchen twine if you have it. Place the chicken breast-side up in a roasting pan or cast iron skillet. Squeeze the remaining orange half over the top.
- Roast. Roast uncovered for 20 minutes at 425°F to start the browning, then reduce heat to 375°F and continue roasting for 60 to 70 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 165°F and the juices run clear.
- Rest before carving. Remove from the oven and let the chicken rest for 10 to 15 minutes before carving. This keeps all the juices where they belong — in the meat.
- Serve. Carve and serve with the pan drippings spooned over the top. Pairs beautifully with roasted vegetables, egg noodles, or a simple green salad.
Nutrition (per serving)
Calories: 370 | Protein: 38g | Fat: 22g | Carbs: 4g | Fiber: 0g | Sodium: 390mg