Ingredients
- 2 teaspoons salt
- 1 teaspoon white sugar
- 5 cloves garlic, crushed
- 1 teaspoon fresh chopped chives
- 1 teaspoon fresh chopped tarragon leaves
- 1 teaspoon fresh chopped thyme leaves
- 1 (4-pound) whole chicken
- 1 stick unsalted butter, softened to room temperature
- 2 oranges roughly chopped
Directions
In a bowl, mix the salt, sugar, garlic, and all fresh herbs. Rub the chicken with the mixture. Lift the skin on top of the chicken, place the butter between the flesh and skin so it self-bastes as it cooks.
Preheat oven to 425 degrees F.
Stuff the chicken cavity chopped oranges. Place the chicken, breast side down, on a rack in a roasting pan. Roast 15 minutes, then reduce heat to 350 degrees F and continue roasting until chicken is cooked (general rule of thumb for cooking chicken is 15 minutes per pound to cook and 10 minutes to rest). Continue to baste with pan drippings through the cooking process. When cooked the juices should run clear and the internal temperature should be 165 degrees F on an instant-read thermometer. Remove chicken from the oven and place on a serving platter. Let rest for 20 minutes before serving.
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By flalala
St. Cloud, FL
on July 16, 2012
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Awesome recipe! Easy to make, the chicken was the moistest I have ever had. I have used this recipe for Turkey as well. It's the only way I want to eat roast chicken now! The oranges give the chicken a subtle citrus flavor, I then use the leftovers for soup, which has the same citrus flavor. Makes me hungry just thinking about it!
By Mmmm....Num, nums!
Boise, ID
on May 29, 2012
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This chicken comes out very moist. I typically only use this recipe for cooking times and temperature, and instead use EVOO and my own seasonings. I do stuff my chicken with onions, garlic and whatever citrus I have on hand, warning never use grapefruit! The chicken looks like it is still raw from the pink color, not appealing.
By msterin_12817088
Dallas, 83
on January 06, 2012
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I had an average quality Fryer from Kroger, about 4.5 lbs and with Robert's recipe turned it into a taste Paradize ! I cannot say the recipe is EASY. It involves pretty lengthy preparation time and some messy handlings (with butter and staffing. But it is soo worthy !!!
It looked terrific, with crunchy skin and super juicy meat everywhere.
I used a super large capacity roaster with rack (same as I used for turkey.
This chicken was truly UNBELIEVABLY DELICIOUS !
Some reviewers commented, that chicken was not crusty. You have to place it on a rack chest side down in a large roaster.
I didn't have spices: used garlic (next time will use less of it, and will MINCE IT, not just crush it.
Thank you very much, Robert! Happy Holidays to everyone !
As of 01/6/12 I wanted to add, that the recipe is a bit confusing on the time of roasting, so this time I'll cook it totally for about 65 minutes, since my chicken is 5.29 lbs. Elaine in Dallas, TX
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