Orange you glad you made this Roasted Chicken!
We love roasted chicken in our house. It’s fairly inexpensive & oh so very versatile. So naturally I’m continually looking for new and exciting ways to make it. This recipe qualifies.
I think I’ve mentioned in other posts about my HUGE rosemary bush (It is, and I’m not kidding you, as large as my Suburban). I’ll have to post a photo of it one of these days. So, since I have this much rosemary at my disposal, I’m always looking for ways to incorporate it into my recipes.
This chicken is bursting with flavor. It’s tender & falls off the bone. No need for a knife here. I truly believe that my method of pushing the herb butter underneath the skin of the chicken breast is the secret to juicy & tender meat. I realize it’s not fun & can be slightly gross, but it works. Be very careful when using your pairing knife to cut the tissue away from the breast. You don’t want to tear the skin (this is what makes it so juicy). It’s also very important to let your chicken rest after cooking before cutting into it. You don’t want all of the juices flowing out & drying up your chicken. It will be tempting I know. The smell is intoxicating but resist.
Make your glaze as soon as it comes out of the oven & when your glaze is ready so will be your chicken! Everyone went back for seconds of this scrumptious bird! I know you’ll be glad you made it!
Let me know what flavor combinations you like with your roasted chicken!
Roasted Chicken with Orange Glaze
1 whole chicken
6-8 rosemary sprigs
1 & 1/2 onions
1 stick unsalted butter – room temperature
1 cup orange juice – pulp free
1 sprig of rosemary
good pinch of cayenne pepper
3 tbsp honey
flour water – to thicken (equal parts of flour to water ratio)
Preheat oven to 425. Clean & pat dry your chicken & season the cavity well with salt & pepper. Into cavity insert 1/2 onion, 1/2 orange & a few sprigs of rosemary. Tie legs together with kitchen string or silicone bands.
In a small bowl add butter & season with salt & pepper. Add 2 -3 sprigs of rosemary that have been finely chopped. Mix together well. Using a paring knife, remove the skin from the breast meat. Careful not to tear the skin. Insert herb butter underneath skin, pushing & massaging butter as far down as it will go. Take your whole onion and slice it thickly. Place the slices onto your roasting pan. These will act as a trivet/bed for your chicken. Place chicken on top of onion slices. Tuck wings under. Massage any extra herb butter onto the outside of the chicken. Season outside of chicken with salt & pepper. Place into oven and cook for 1 & 1/2 hours. Allow chicken to rest for 10 minutes and then drizzle your glaze on top!
While the chicken is resting make the glaze. To a sauce pan, add your orange juice, whole sprig of rosemary, honey & cayenne pepper. Stir well & cook over low-medium heat. Season with salt. Gradually whisk in your flour water to thicken sauce. Continue until sauce has reduced down by half. Remove rosemary sprig & ladle glaze over top of chicken. Garnish with any remaining sprigs of rosemary & orange slices.