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Add a photoMoist meat and crisp golden skin make this orange scented chicken a family favorite.
Ingredientes
- Orange Roasted Chicken (serves 4)
- One 3 to 4 pound chicken
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- 2 tablespoons butter, softened
- 2 tablespoons butter, melted
- 1 small orange, rind grated and reserved, cut the orange in quarters
- 1 tablespoon orange rind
- 1 tablespoon kosher salt
- few grinds fresh black pepper
Direcciones
- Four hours before roast time (or the night before)
- Rinse and pat dry the chicken. Using your fingers, gently separate the skin around the breast from the meat.
- Mix the herbs with the softened butter and smear the mixture between the breast and the skin of the chicken.
- Mix the orange rind and the kosher salt together.
- Rub the outside of the chicken all over with the orange / salt mixture. Place the chicken on a rack on a rimmed cookie sheet.
- Stuff the cavity with the quartered orange and place uncovered in the refrigerator for at least 4 hours or overnight.
- When ready to roast. Preheat oven to 400 degrees F.
- Brush the underside of the chicken with the melted butter.
- Roast in the upper 1/3 of the oven for 20 minutes per pound starting with the breast side DOWN. Half way through roasting, flip the bird over*, baste with the remaining melted butter and finish roasting. Let rest 15 to 30 minutes before carving.
- * this is easy to do using two wooden spoons. Place one up the birds bum, the other in the neck cavity, lift and the bird will naturally turn breast side up.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 4 servings | |
| Calories 694 | |
| Calories from Fat 469 | 68% |
| Total Fat 52.32g | 65% |
| Saturated Fat 18.99g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 233mg | 78% |
| Sodium 2015mg | 84% |
| Potassium 558mg | 16% |
| Total Carbs 2.94g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.71g | 1% |
| Protein 50.57g | 81% |
