Ingredients for Orange Rosemary Roasted Chicken
- Roasting Chickens
- 4 tablespoons (1/2 stick) melted butter
- Garlic Cloves
- 1 large orange, quartered
- 1 cup orange juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Dried Rosemary
- Orange Marmalade
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How to Make Orange Rosemary Roasted Chicken
- Preheat oven to 350°F (175°C).
- Wash the chicken thoroughly and pat it completely dry with paper towels.
- Melt 4 tablespoons (1/2 stick) of butter. Brush the chicken generously with melted butter.
- Season the chicken inside and out with 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons chopped fresh rosemary. Place 1 clove of minced garlic inside the chicken cavity.
- In a roasting pan, combine 1 cup of orange juice and 1 large orange, quartered. Add the remaining minced garlic clove (about 1 clove total).
- Place the chicken in the roasting pan on top of the orange mixture.
- Roast uncovered for approximately 1 hour and 5 minutes to 1 hour and 35 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the juices run clear when pierced with a fork. Adjust baking time based on the size of your chicken; smaller chickens and pieces will require less time.
- While the chicken roasts, prepare the glaze: In a small bowl, whisk together 1/4 cup orange marmalade and 1 tablespoon chopped fresh rosemary.
- Once the chicken is cooked through, brush it generously with the orange rosemary glaze.
- Return the chicken to the oven and bake for an additional 10 minutes, or until the glaze is slightly caramelized.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
63g
Fat
59g
Carbs
6g
