Serves 6
105 min
Roast Chicken with Orange and Herbs
Recipe GLPR1a302f8a829d35
A succulent roasted whole chicken infused with aromatic herb seasonings, elevated with bright orange juice and caramelized onions. The skin becomes crispy and golden while the meat stays tender and juicy, finished with a savory pan gravy made from the roasting juices and chicken stock.
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Ingredients
2 Tbsp chicken grilling seasoning blend
2 Tbsp garlic and herb seasoning blend
5 lb whole roasting chicken
1/2 cup fresh orange juice
2 medium onions, sliced crosswise into 1/2-inch thick rings
1 cup low-sodium chicken stock
Directions
Preheat your oven to 350°F.
Remove the giblets and any excess fat from the cavity of the chicken.
Pat the chicken completely dry with paper towels.
Fold the wing tips back and under the chicken body.
Sprinkle the garlic and herb seasoning blend inside the cavity of the chicken.
Gently slide your hand under the skin covering the breast meat, lifting it away from the flesh to create space for seasoning.
Rub the chicken grilling seasoning blend directly onto the exposed breast meat under the skin.
Carefully pull the skin back down over the seasoned breast meat.
Arrange the onion slices in a single layer on the bottom of a heavy roasting pan. Place the seasoned chicken breast-side up on top of the onions. Pour the orange juice evenly over the chicken skin.
Transfer the pan to the preheated oven and roast for 1.5 to 1.75 hours, until the skin is deep golden brown and crisp and the internal temperature reaches 165°F at the thickest part of the thigh.
Remove the roasting pan from the oven and transfer the chicken to a cutting board.
Tilt the roasting pan and carefully skim the fat from the surface of the pan juices using a spoon or fat separator.
Pour the chicken stock into the roasting pan and use a wooden spoon to scrape up any browned, flavorful bits stuck to the bottom.
Place the roasting pan over medium heat and bring to a simmer, stirring occasionally, until the liquid is reduced and slightly thickened, about 5 minutes.
Press the softened onions with the back of a spoon to release their juices into the gravy, then pass the entire mixture through a fine-mesh strainer into a serving bowl.
Carve the chicken into portions and serve with the onion-enriched pan gravy on the side.
