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.
Cook time 45 min
Prep time 30 min
Ingredients:
3 lb whole chicken1 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:
Preheat your oven to 375°F (190°C).
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.
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.
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.
Rub the 1 tbsp of butter all over the chicken, ensuring to get under the skin and inside the cavity for added flavor.
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.
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.
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.
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:
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).
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.
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.
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.
Yes, you can use dried rosemary instead of fresh; however, use about one-third the amount, as dried herbs are more concentrated in flavor.
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 per serving
6 ServingsCalories 770kcal
Protein 60g
Carbohydrates 14g
Fiber 2.50g
Sugar 8g
Fat 50g
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