Orange and Rosemary Roasted Chicken

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Every time I roast a chicken, I think why don’t I roast a chicken every week!  It is so easy and so delicious.  And from casseroles, soups, stews and salads, there are so many things you can do with leftover chicken – if you have any.  I think the Barefoot Contessa’s method of roasting a chicken is the best.  And as she says, it turns out perfect every time.  My recipe is a variation of her – or Jeffrey’s – favorite roast chicken.

You will need a chicken, orange, a fresh rosemary sprig and butter.  A clove or two of garlic is optional.  If the chicken is in the refrigerator, let it sit on the countertop for 30 minutes or so.  Never put cold protein in a hot oven or hot pan.  Remove the innards from the bird and rinse out.  Pat the chicken dry and place on your roasting pan.  I use my T-faL large pan.  I was making this at my sister’s house once and she did not want me to use her T-faL pan because she was afraid the handle would melt in the oven.  I promised to buy her a new pan if it did.  She still has her old pan.  Salt and pepper the bird’s cavity and insert a sprig of rosemary, a couple of cloves of whole garlic if using and 2 quarters of the orange.  Tie the legs together with kitchen twine so the bird does not get out of control in the oven.  Pour ½ stick of melted butter over the bird and sprinkle with salt and pepper.  Pop in a 425 preheated oven and roast for 90 minutes or until the bird registers 155 – 160 on a thermometer.  Remover from the oven, tent with aluminum foil and let rest for 15 minutes.  Carve and enjoy the succulent, juicy taste of roasted chicken.

Orange and Rosemary Roasted Chicken

Serves:  8

Prep Time:  10 minutes

Cooke Time:  90 minutes

Ingredients:

5 – 6 Lb. Roasting Chicken

Sprig of rosemary

2 quarters of an orange

1-2 cloves of garlic (optional)

½ stick of melted butter

Directions:

1. Preheat the oven to 425 degrees.
2. Remove the innards from the chicken, rinse out the inside, pat dry and place on your roasting pan.
3. Salt and pepper the cavity, insert the rosemary, orange and garlic if using. Tie the legs of the bird together with kitchen twine.
4. Pour the melted butter over the bird and salt and pepper the outside.
5. Roast for 90 minutes or until the chicken registers 155-160 degree on a thermometer.
6. Remove from the oven, tent with aluminum foil, and let rest for 15 minutes.
7. Carve and enjoy.