Orange Rosemary Roast Chicken

whole roast chicken with orange slices on top and surrounded by potatoes

Orange Rosemary Roast Chicken

Tender and aromatic, this orange rosemary roast chicken combines the zesty flavour of oranges with rosemary and a hint of paprika. Marinated and oven-baked, this whole orange chicken brings vibrant flavour and a beautiful golden colour to your table.

note - ingredients can be approximate

5 from 1 vote

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Prep Time 10

Cook Time 1

Resting Time 15

Total Time 1 25

Course Main Course

Cuisine Western

Servings

Calories 227 kcal

Equipment

Cast iron casserole

Ingredients

1.5 kg (3 ½ lb) whole chicken
30 g (2 tablespoon) butter, subs note 1

Marinade

15 g (1 tablespoon) butter
120 ml (½ cups) orange juice, approx.2
zest of 1 orange
10 g (2 tablespoon) dried rosemary
5 g (1 tablespoon) paprika
Salt and pepper, to taste

Instructions

Prepare chicken

Pat the 1.5 kg (3 ½ lb) whole chicken dry with paper towels to remove moisture for crispy skin. Use a knife to gently loosen the skin from the flesh.
Slide 30 g (2 tablespoon) butter under the skin with a knife or your fingers (this helps keep the flesh moist). Spread the butter evenly under the skin.
In a bowl, mix melted 15 g (1 tablespoon) butter, 120 ml (½ cups) orange juice, zest of 1 orange, 10 g (2 tablespoon) dried rosemary, 5 g (1 tablespoon) paprika, Salt and pepper. Baste the chicken with this mixture and let it rest for at least 10 minutes or up to 24 hours in the fridge.

Roast chicken

Place the chicken breast-side up in a roasting pan and coat with orange zest.
Roast at 200°C (395°F) for 10 minutes, then lower the temperature to 180°C (360°F) and bake for 60–90 minutes (for a 1.5kg chicken).
Use a meat thermometer to check the internal temperature in the thickest part of the breast (about 1 inch deep). It should reach 74°C (165°F). Remove at 69°C (156°F) and let it rest to rise to 74°C while cooling.
Rest the chicken for 15 minutes before carving.

Notes

Note 1 - Butter

You can use oils to mix together the herbs and orange, but I would suggest butter or nutellex for pushing under the skin.

Storing

Store in the refrigerator for 3-4 days.

Reheating

Reheat in the oven at 180°C (350°F) for 10–15 minutes, or microwave in short intervals (approx. 1 minute) until heated through (approx. 2-4 minutes depending on size).

Freezing

Freeze for up to 6 months.

Nutrition

Calories: 227kcalCarbohydrates: 2gProtein: 17gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 76mgSodium: 87mgPotassium: 202mgFiber: 0.03gSugar: 1gVitamin A: 251IUVitamin C: 9mgCalcium: 13mgIron: 1mg

Keyword Orange Rosemary Chicken, Roast Chicken

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