Roast Chicken with Rosemary-Orange Butter
A succulent whole roasted chicken infused with a fragrant blend of rosemary and orange-scented butter. The bird is roasted with aromatic vegetables and served with a rich wine-based pan sauce.
Ingredients
- •3 whole shallots
- •6 tablespoons butter
- •4 teaspoons fresh rosemary
- •1 tablespoon orange peel
- •1 whole roasting chicken
- •1 medium onion
- •2 medium carrots
- •1 stalk celery
- •¾ cup dry white wine
- •1½ cups chicken broth
Cooking Instructions
- 1.
Position 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.
10 min
- 2.
Pat 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.
15 min
- 3.
Place 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).
100 min
- 4.
Place 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.
15 min
