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Orange Herb Roasted Chicken

A bright and fresh dish with juicy chicken infused with orange, garlic, and fresh herbs for a mild sweet and herbal flavor.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the herb butter
  • 4 tbsp unsalted butter, softened
  • 2 tbsp maple syrup
  • 2 tbsp pomegranate juice
  • 2 tbsp orange juice
  • 1 tbsp orange zest
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh sage, chopped
For the chicken
  • 1 whole chicken Approximately 4-5 lbs
  • 1 head of garlic, sliced at the top
  • 1 orange quartered
  • to taste Salt & black pepper

Method
 

Preparation
  1. Preheat oven to 425°F.
  2. In a bowl, mix butter, maple syrup, pomegranate juice, orange juice, orange zest, rosemary, thyme, and sage.
  3. Pat the chicken dry and carefully lift the skin from the breast and thighs.
  4. Spread the herb butter under the skin and rub some over the top.
  5. Stuff the cavity with orange quarters, garlic head, and extra herbs.
  6. Tie the legs with kitchen twine and tuck the wings under.
  7. Season the chicken generously with salt and black pepper.
Cooking
  1. Place the chicken in a roasting pan breast-side up and roast for 30 minutes.
  2. Reduce heat to 350°F, baste with reserved herb butter, and continue roasting for 1.5 to 2 hours, basting every 30-40 minutes.
  3. Check that the internal temperature reaches 165°F.
  4. Let the chicken rest for 30 minutes before slicing and serving.

Notes

Slice and serve with roasted vegetables or a light salad. For storage, refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently to keep moist.