Sage and Orange Roasted Chicken.
Equipment
- 9x13 baking dish
Ingredients
For the chicken
- 3 lb whole chicken, leave on counter for 30 minutes before cooking to allow the chicken to cook evenly
- 2 oranges halved optional
- 1 large onion or 2 medium, quartered
- 1 garlic bulb, halved
- 1 cup chicken broth
- 1 tsp paprika
- 1 tsp poultry seasoning
- Salt and pepper to taste
For the compound butter
- ¼ cup ½ stick salted butter
- Zest of 1 orange
- 3 cloves garlic, finely minced
- 1 tbsp fresh sage, finely chopped
- ½ tbsp fresh thyme leaves
- 1 tsp salt
- ½ tsp pepper
Instructions
- Preheat the oven to 375°F.Place softened butter in a bowl, then add the zest of an orange and a lemon, crushed garlic, finely chopped fresh sage, and thyme leaves. Season with salt and pepper and mix well.
- Gently loosen the skin over the breast and drumsticks with your fingers, taking care not to tear the skin.
- Spoon the butter under the skin and gently spread over the meat until the butter has been distributed over the chicken.
- In a roasting dish, add orange halves, quartered onion, halved garlic bulb, thyme and sage.
- Place the chicken on top and season with more salt and pepper on both sides. Pour chicken stock around the chicken, then place it in the oven.
- Roast the chicken for 1 hour to 1 hour and 30 minutes, depending on size, until golden brown and cooked through (165℉). Remove from the oven and allow to rest for at least 10 minutes before carving and serving.