MENU
 
 
 
 

  • Rosemary & Orange Roast Chicken

    1 vote
    Rosemary & Orange Roast Chicken
    Prep time:
    Cook time:
    Servings: 8
    by Catherine Pappas
    920 recipes
    		 >

    Ingredients

    • 1 fresh whole chicken - 5-6 lbs.
    • 2 sticks carrots - chopped
    • 2 stalks celery - chopped
    • 2 tablespoons fresh chopped Rosemary
    • 3 tablespoons olive oil
    • Juice of ½ orange
    • 2 cloves garlic
    • 1 teaspoon dried oregano
    • S&P to taste
    • 2 cups water

    Directions

    1. Preheat oven to 350 degrees F.
    2. In a large roasting pan, toss carrots and celery along with the chicken giblets.
    3. In a small glass bowl, combine rosemary, olive oil, orange juice, garlic, oregano, salt & pepper. Whisk together and rub all over the chicken, under the skin and inside the cavity.
    4. Sprinkle with more salt and pepper. Pour about 2 cups of water into the roasting pan and place in the oven.
    5. Bake until the chicken is golden and juices run clear, approximately 40 minutes.
    6. **NOTE: check periodically to make sure the broth has not evaporated. If necessary, add another 1-2 cups of water.

    Useful Links

    Similar Recipes

    Leave a review or comment