Orange and Herb Roasted Chicken

Relax, take a deep breath. Breathe in and breathe out. Feeling better? No? Repeat. Breathe in…. Breathe out…

Do you see that number on the scale? It’s showing your pre-Thanksgiving weight.  That’s right, those stubborn couple of pounds that somehow made it on your waist over Thanksgiving, are gone!

Just in time for Christmas! Now you can eat and eat and eat some more on Christmas and somehow feel less guilty about it, because hey, you’re back to your pre-Thanksgiving holiday kickoff weight! Go you!

Is anyone else just a little excited about the new year getting here as well as I am? I mean, don’t get me wrong, I could eat all of these delicious sweets and holidays foods all day long, but somehow seeing that number on the scale go up over the holidays is a little concerning. But, with a new year it’s a new you right? Or so the saying goes. That’s what we always tell ourselves anyway.

But for now, why don’t we share in an elegant roasted chicken for dinner, because guess what? It’s healthy and delicious! Well, as healthy as a recipe with one stick of butter in it can be. Psh, it’s only one stick after all.

 

 

Orange and Herb Roasted Chicken

(Recipe by Sarah Eats Austin)

Ingredients

1 whole chicken, mine was about 3-4 lbs.

1 stick butter, room temp

1 tsp dried rosemary

1 tsp dried parsley

2 tsp salt, plus more

2 oranges, rinds and juice

2 sprigs fresh rosemary

1 onion, quartered

2 cloves garlic, sliced in half

salt and pepper for sprinkling liberally

 

Directions

Preheat oven to 350F.

Rinse and pat dry your chicken well.

Combine the butter, dried rosemary and parsley, salt, and rinds from oranges. Mix well.

Meanwhile, prepare your chicken by removing any of the innards, and tying together the legs.

Smother the chicken with butter underneath its skin and inside the cavity. Place in a medium dutch oven or any roaster.

Sprinkle liberally with salt and pepper on all sides of the chicken, sprinkle the juice from the oranges over top, stuff the chicken with as much of the orange rinds as possible along with the garlic.

Place the onion around the chicken, the rosemary on top.

Bake for 20 minutes with a lid or foil covering the top.

Remove and baste the chicken with the liquids surrounding it.

Place back in the oven uncovered and repeat basting every 15-20 minutes until the internal temperature of the thickest part of the chicken reaches 165F, about 1 1/2 2 hours.

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