This is a print preview of "Rosemary & Orange Roast Chicken" recipe.

Rosemary & Orange Roast Chicken Recipe
by Catherine Pappas

Rosemary & Orange Roast Chicken
Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 8


  • 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


  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.