Garlic, Rosemary and Orange Roast Chicken
Servings
8
Servings
8
Ingredients
Instructions
  1. Preheat the oven to 400F. Coat a shallow baking sheet pan or roasting pan with cooking spray.
  2. Chop the rosemary and garlic finely together and combine in a bowl with the salt.
  3. Trim the excess fat from the bird. Starting at the neck, loosen the skin without pulling it off, and use your fingers to spread the rosemary mixture under the skin and on top of the meat. Place the orange quarters in the cavity of the bird.
  4. Tuck the tips of the wings under the back. Sprinkle the outside of the chicken with the salt and the pepper. Place the bird, breast side up, on the baking sheet and roast in the center of the oven until an instant read meat thermometer inserted deep in the thigh (not touching the bone) registers 170-175 degrees, about 1 hour and 15 minutes to 1 1/2 hours. Allow to stand 10 minutes before carving.