Orange & rosemary chicken

Orange & rosemary chicken features a succulent whole chicken infused with the bright flavors of orange and aromatic rosemary, creating a comforting dish. Roasted alongside sweet carrots, it's perfect for family dinners or special occasions.

05 Dec 2025
Cook time 45 min
Prep time 30 min

Ingredients:

3 lb whole chicken
1 cup chicken gravy
2 tbsp orange zest
1 cup orange juice
2 tsp brown sugar
1 tbsp mustard
1 tbsp butter
4 cups carrots
1 tbsp rosemary

Orange & rosemary chicken is a delightful combination of citrusy sweetness and aromatic herbs, perfect for a cozy family dinner or a special occasion. This recipe combines the succulent flavors of chicken with the refreshing zest of orange and the earthy notes of rosemary, creating a dish that's both flavorful and comforting.

Instructions:

1. Preheat the Oven:
Preheat your oven to 375°F (190°C).

2. Prepare the Chicken:
Rinse the 3 lb whole chicken under cold water and pat it dry with paper towels. Season the chicken inside and out with salt and pepper to taste.

3. Make the Orange-Rosemary Sauce:
In a small saucepan over medium heat, combine the 1 cup of chicken gravy, 2 tbsp of orange zest, 1 cup of orange juice, 2 tsp of brown sugar, and 1 tbsp of mustard. Stir well and bring the mixture to a simmer. Let it cook for about 5 minutes, then remove from heat.

4. Prepare the Vegetables:
Place the peeled and chunked 4 cups of carrots at the bottom of a roasting pan. Drizzle them with a little olive oil and season with salt and pepper. Sprinkle the chopped 1 tbsp of fresh rosemary over the carrots.

5. Butter the Chicken:
Rub the 1 tbsp of butter all over the chicken, ensuring to get under the skin and inside the cavity for added flavor.

6. Combine Chicken and Sauce:
Place the buttered chicken on top of the carrots in the roasting pan. Pour the orange-rosemary sauce all over the chicken and carrots, ensuring everything is well-coated.

7. Roast the Chicken:
Place the roasting pan in the preheated oven. Roast the chicken for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. Baste the chicken with the pan juices every 30 minutes for extra flavor.

8. Rest and Serve:
Once done, remove the chicken from the oven and let it rest for about 10 minutes before carving. This allows the juices to redistribute, making the chicken juicier.

9. Serve:
Carve the chicken and serve it with the roasted carrots. Drizzle some of the pan juices over the top for added flavor. Enjoy your Orange & Rosemary Chicken!

This Orange & rosemary chicken offers a beautiful harmony of flavors that will leave your taste buds dancing. The citrusy orange complements the rich chicken perfectly, while the rosemary adds a touch of aromatic elegance. Serve this delicious dish with your favorite sides for a meal that's sure to impress.

Orange & rosemary chicken FAQ:

What is the baking time and temperature for the orange and rosemary chicken?

You should roast the chicken at 375°F (190°C) for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).

How do I know when the chicken is done?

Check for doneness by inserting a meat thermometer into the thickest part of the thigh. The temperature should be at least 165°F (74°C). Additionally, the skin should be golden and crispy.

Can I store leftovers, and how long will they last?

Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing them for up to 3 months.

What can I use as a substitute for chicken gravy?

You can substitute chicken gravy with homemade broth or a combination of chicken broth and cornstarch to create a thickened sauce. Alternatively, vegetable broth can be used for a lighter option.

Can I use dried rosemary instead of fresh?

Yes, you can use dried rosemary instead of fresh; however, use about one-third the amount, as dried herbs are more concentrated in flavor.

Cooking Tips:

- Make sure to preheat your oven to the correct temperature to ensure even cooking.

- Pat the chicken dry before cooking to achieve a crispy skin.

- Use fresh orange juice and zest for the best flavor.

- If possible, marinate the chicken in the orange juice and rosemary mixture for a few hours or overnight to enhance the flavors.

- Consider using a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (73.9°C).

- Baste the chicken with the pan juices during cooking to keep it moist and flavorful.

- Let the chicken rest for at least 10 minutes after cooking before carving to help retain its juices.

Nutrition Facts

6 Servings
Calories 770kcal
Protein 60g
Carbohydrates 14g
Fiber 2.50g
Sugar 8g
Fat 50g

Orange & rosemary chicken