Ingredients
Scale
- 1–4-5 lb whole chicken, giblets & neck removed
- 1 large orange, quartered + juice & zest
- 4 Tbsp butter, melted
- 4 sprigs rosemary
- 6 sprigs thyme
- 5 cloves garlic, minced
- 1 large onion, peeled & roughtly chopped
- 4 large carrots, peeled & roughly chopped
- 4 stalks celery, roughly chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425°F
- In a small bowl, combine rosemary from 2 sprigs (leaves removed from sprig), thyme of 2 sprigs, salt & pepper. Zest orange and add to butter, set aside.
- On a large plate or cutting board, place chicken and pat dry with a towel.
- Rub half of butter under the skin of the chicken, all over the body. Rub the other half on top of the skin all over.
- Place onion, carrots, celery and the rest of the rosemary & thyme in the bottom of a large dutch oven or oven safe pot
- Place chicken on top of vegetables, pour juice from the orange over the chicken and roast in oven for 15 minutes.
- Turn temperature down to 350 °F and cook for an additional 20 minutes per pound (ex: a 4lb chicken would need 80 minutes) or until internal temperature is 165°F.
- Remove from oven, let cool for 10 minutes, slice and serve.
- Optional: peel off chicken skin, chop and add to a small skillet, fry over medium heat for 5 minutes for crispy chicken skin snack! Reserve bones and scraps for a broth/stock.