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Roast Chicken With Rosemary- Orange Butter

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Ingredients

Adjust Servings:
3 shallots
6 tablespoons butter (3/4 stick)
4 teaspoons fresh rosemary, minced
1 tablespoon orange peel, grated
7 lbs roasting chickens, neck and heart reserved
1 medium onion, chopped
2 medium carrots, peeled, chopped
1 stalk celery, chopped
3/4 cup dry white wine
1 1/2 cups reduced-sodium chicken broth

Nutritional information

1349.1
Calories
893 g
Calories From Fat
99.3 g
Total Fat
34.4 g
Saturated Fat
420.1 mg
Cholesterol
562.1 mg
Sodium
11.1 g
Carbs
1.7 g
Dietary Fiber
3.4 g
Sugars
91 g
Protein
753g
Serving Size

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Roast Chicken With Rosemary- Orange Butter

Features:
    Cuisine:

    Excellent! I love the flavor from the butter mixture, which also worked to keep the chicken tender. I had a little less than a 4 lb. chicken, so decreased the cook time to just a little over an hour. The sauce was really yummy and a nice change from regular gravy. Thank you!

    • 150 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Roast Chicken With Rosemary-Orange Butter, Delicious roast chicken dish from Bon Appetit The recipe doesn’t call for garlic, but I add garlic to everything I usually quarter the orange after I zest it and put it in the cavity for a little more citrus flavor The sauce is subtle but good , Excellent! I love the flavor from the butter mixture, which also worked to keep the chicken tender I had a little less than a 4 lb chicken, so decreased the cook time to just a little over an hour The sauce was really yummy and a nice change from regular gravy Thank you!


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    Steps

    1
    Done

    Position Rack in Center of Oven; Preheat to 400f Mince 1 Shallot; Mix With Butter, Rosemary and Peel in Small Bowl. Season With Salt and Pepper. Set Aside.

    2
    Done

    Pat Chicken Dry. Using Fingers, Loosen Skin from Chicken Breasts, Legs and Thighs. Sprinkle Chicken Cavity With Salt and Pepper. Spread Half of Rosemary-Orange Butter Under Chicken Skin. Tie Chicken Legs Together to Hold Shape. Spread Remaining Butter Over Chicken. Sprinkle Chicken With Salt and Pepper.

    3
    Done

    Place a Rack in Large Roasting Pan. Add Reserved Chicken Neck and Heart to Pan, Then Onion, Carrots and Celery. Chop 2 Shallots; Add to Pan. Place Chicken, Breast Side Up, on Rack in Pan. Roast Chicken Until Meat Thermometer Inserted Into Innermost Part of Thigh Registers 180f, Stirring Vegetables in Pan Occasionally, About 1 Hour 40 Minutes. Transfer Chicken to Platter. Tent With Foil While Making Sauce (do not Clean Pan).

    4
    Done

    Place Same Roasting Pan Over Medium-High Heat. Add Wine to Pan; Simmer Until Most of Wine Evaporates, Scraping Up Any Browned Bits, About 5 Minutes. Add Broth. Simmer Until Sauce Is Reduced to 1 1/2 Cups, Stirring Often, About 6 Minutes. Strain Into 2-Cup Glass Measuring Cup; Discard Solids. Spoon Fat from Top of Sauce. Season to Taste With Salt and Pepper. Serve Chicken With Pan Sauce.

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    Ophelia Mcclure

    Soufflé sorceress whipping up light and fluffy soufflés that are a feast for the eyes.

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