Nutritional Guidelines (per serving) | |
---|---|
1046 | Calories |
58g | Fat |
23g | Carbs |
101g | Protein |
Nutrition Facts | |
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Servings: 6 Servings | |
Amount per serving | |
Calories | 1046 |
% Daily Value* | |
Total Fat 58g | 75% |
Saturated Fat 19g | 94% |
Cholesterol 337mg | 112% |
Sodium 468mg | 20% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 2g | 6% |
Protein 101g | |
Calcium 94mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This is a simple roasted chicken, seasoned with butter, rosemary, and oranges. A flavorful orange sauce is made with the drippings and served with the chicken.
Ingredients
- 1 roasting chicken, about 5 pounds
- 1/4 cup melted butter
- Salt and pepper
- 1/2 teaspoon dried crumbled rosemary
- 2 oranges, cut in half
- 1/4 cup cornstarch
- 2 cups orange juice
- 1 cup chicken broth
- 1 tablespoon brown sugar
Steps to Make It
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Brush chicken with butter; season with salt, pepper, and the rosemary.
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Put orange halves in the chicken cavity.
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Roast in a preheated 325 F oven for about 2 1/2 hours, or use time guide on the chicken packaging. A thermometer inserted into the thickest part of the thigh should produce a temperature of at least 165 F.
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Remove chicken from the roasting pan and tent with foil to keep warm.
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Set the pan with drippings on a burner over medium heat. Sprinkle cornstarch into the pan drippings, and cook, stirring, until smooth. Remove from heat and gradually stir in remaining ingredients until smooth.
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Bring to a boil over medium heat, stirring constantly, and boil for 2 minutes.