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Roast Chicken With Rosemary-Orange Butter

5.0(7)

Delicious roast chicken dish from Bon Appetit. The recipe doesn't call for garlic, but I add garlic to everything. I usually quarter the orange after I zest it and put it in the cavity for a little more citrus flavor. The sauce is subtle but good.

by lazyme·published 2006-08-02

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Whole Chicken

Servings

4 serving(s)

Total time

2h 10m

prep 20 min

Calories / serving

1349 kcal

Ingredients (10)

serves

3 shallotsshallot
6 tablespoons butter (3/4 stick)butter
4 teaspoons fresh rosemary, mincedrosemary
1 tablespoon orange peel, gratedorange
7 lbs roasting chickens, neck and heart reservedchicken
1 medium onion, choppedonion
2 medium carrots, peeled, choppedcarrot
1 stalk celery, choppedcelery
3/4 cup dry white winewhite-wine
1 1/2 cups reduced-sodium chicken broth

Instructions (4 steps)

01Position rack in center of oven; preheat to 400°F Mince 1 shallot; mix with butter, rosemary and peel in small bowl. Season with salt and pepper. Set aside.
02Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs. Sprinkle chicken cavity with salt and pepper. Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape. Spread remaining butter over chicken. Sprinkle chicken with salt and pepper.
03Place a rack in large roasting pan. Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots; add to pan. Place chicken, breast side up, on rack in pan. Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F, stirring vegetables in pan occasionally, about 1 hour 40 minutes. Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).

04Place same roasting pan over medium-high heat. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes. Add broth. Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes. Strain into 2-cup glass measuring cup; discard solids. Spoon fat from top of sauce. Season to taste with salt and pepper. Serve chicken with pan sauce.

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