|Nutritional Guidelines (per serving)|
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.
- 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
Brush chicken with butter; season with salt, pepper, and the rosemary.
Put orange halves in the chicken cavity.
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.
Remove chicken from the roasting pan and tent with foil to keep warm.
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.
Bring to a boil over medium heat, stirring constantly, and boil for 2 minutes.