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Orange Herb Roasted Chicken

Zesty Orange Herb Roasted Chicken for a Flavorful Feast

Experience the warm aroma of Orange Herb Roasted Chicken, a festive dish combining zesty flavors and fresh herbs.
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Prep Time 30 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Herb Butter
  • 1 cup Unsalted Butter Adds richness and moisture to the chicken; substitute with olive oil for a lighter option.
  • 1/4 cup Maple Syrup Provides sweetness and caramelization during roasting; honey or agave syrup can be used as alternatives.
  • 1/4 cup Pomegranate Juice Enhances flavor with tartness; can replace with cranberry or orange juice if needed.
  • 1/4 cup Orange Juice Fresh citrus flavor brightens the dish; fresh or bottled juice can both work.
  • 1 tablespoon Orange Zest Adds concentrated orange flavor; always use fresh and wash the fruit before zesting.
  • 2 teaspoons Fresh Thyme Introduces an earthy herb note; dried thyme may be substituted (use less as it is more potent).
  • 1 tablespoon Fresh Rosemary Offers a fragrant touch to the chicken; dried rosemary can be used if fresh is not available.
  • 1 tablespoon Fresh Sage Complements the other herbs with its unique flavor; dried sage can also work.
For the Chicken
  • 1 whole Whole Chicken (6.5 pounds) Main protein; keep giblets removed for proper cooking.
  • 1/2 Half Orange (quartered) Used for stuffing the chicken to enhance flavor during roasting.
  • 1 head Garlic Adds depth; exposing the cloves helps infuse flavor.
  • to taste Salt Essential for seasoning the chicken’s skin and inside the cavity.
  • to taste Black Pepper Essential for seasoning the chicken’s skin and inside the cavity.

Equipment

  • Roasting Pan
  • mixing bowl
  • Instant-read thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine softened unsalted butter, maple syrup, pomegranate juice, orange juice, and orange zest. Add in the fresh thyme, rosemary, and sage, then blend everything until well mixed.
  3. Take your whole chicken and pat it dry with paper towels. Carefully create pockets underneath the skin with your fingers, allowing you to rub in the flavorful herb butter both under the skin and on top.
  4. Fill the cavity of the chicken with the quartered orange, the head of garlic (with cloves exposed), and any remaining fresh herbs. Tie the legs with kitchen twine and tuck the wing tips under the bird.
  5. Generously season the skin of the chicken with salt and black pepper. Place the chicken in a roasting pan breast side up and roast uncovered for 30 minutes.
  6. After 30 minutes, reduce the oven temperature to 350°F (175°C). Baste the chicken with reserved herb butter, then continue roasting for an additional 1.5 to 2 hours.
  7. Once the chicken reaches an internal temperature of 165°F (74°C), remove it from the oven and let it rest for 30 minutes before carving and serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 12gProtein: 40gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 110mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

Allow the chicken to rest for 30 minutes after roasting for the best flavor and moisture retention.

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