Orange Herb Roasted Chicken

Orange Herb Roasted Chicken

Nellie Fiorenzi 28

"This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!"

Ingredients 2 h {{adjustedServings}} servings 705 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 705 kcal
  • 35%
  • Fat:
  • 53.5 g
  • 82%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 46.7 g
  • 93%
  • Cholesterol:
  • 263 mg
  • 88%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
  2. Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
  3. Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
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Reviews 106

  1. 131 Ratings

Chris in Montreal

I've made this before and found the results were much better when the softened butter was combined with the herbs and then rubbed under the skin. This way the herb/butter flavour permeated the meat and it was fabulous!!!

Sarah Jo

I don't know how someone rated this recipe as expensive. That's just...silly. If you don't like cooking whole chickens, don't do it. I used a large chicken that was marked down. I couldn't fit both oranges inside my chicken with the garlic cloves and butter, so I just used the one. I made the spice mixture and kind of mushed the rosemary and thyme in my hands to not only break up the spices but to bring out the flavor. I took the suggestions of other cooks and roasted it breast down in the beginning and just flipped it near the end with the foil off, to make it pretty and brown. This made for extremely moist and tender breast pieces. I asked my husband to pick out a roast chicken and I admit that I was skeptical at first. It turned out great. I plan on keeping the carcass and juice and making chicken broth. For your money, oranges are always cheap as is garlic and spices. Using the carcass to make chicken broth, you really stretch your money. You could even half the butter and use homemade broth like I did and still come out ahead. This recipe is great! I'd make this again, no question. Great job, Nellie.


Even better if you cook the chicken upside down until 20 mins before then end of cooking time (approx).