Orange Herb Roasted Chicken Ingredients
1 Cup Chicken Broth
1 5 (Pound) Whole Chicken, Rinsed And Patted Dry
1/2 Cup Butter, Cut Into 1 Tablespoon Sized Pieces
2 Navel Oranges, Quartered
Salt And Pepper To Taste
2 Cloves Garlic, Minced
3 Cloves of Garlic (for Cavity)
1/2 Cup Butter, Melted
2 Sprigs Fresh Rosemary
2 Sprigs Fresh Thyme
2 Sprigs Fresh Sage
1 Teaspoon Dry Rosemary
1 Teaspoon Dry Thyme
1 Teaspoon Dry Tarragon
1 Teaspoon Dry Sage
Preheat oven to 375 degrees F.
Place oven bag in bottom of roasting pan. Pour the chicken broth into the bag in a small roasting pan, place the chicken in the roasting bag but leave open on top.
Make a bouquet of the rosemary, thyme and sage sprigs to stuff in cavity with oranges
Take the bottom 4 dry herbs and crush with a mortar and pistil for sprinkling on chicken
Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity with whole garlic cloves, and bouquet of herb sprigs. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the crushed herb onto the breast and around the legs.
Cover the dish with aluminum foil, and bake in the preheated oven for 30 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F., 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
Serve with herb mash potatoes and green bean casserole.