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° 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.
|Nutritional Guidelines (per serving)|
|Total Fat||58 g|
|Saturated Fat||19 g|
|Unsaturated Fat||22 g|
|Dietary Fiber||2 g|