Best Rosemary And Orange Roasted Chicken Recipes

SPICY WHOLE ROASTED CHICKEN WITH ORANGE AND ROSEMARY

Steps:

• Remove the chicken's giblets, rinse the bird inside and out, and pat it dry.
• Heat the oven to 350°F.
• Rub about half of the chili paste over the inside of the bird and half over the outside. Stuff the cavity of the bird with the onion, orange and rosemary.
• Season the whole of the chicken with salt and pepper.
• In a large sauté pan or in a small roasting pan (with or without a rack), roast the bird, periodically basting it with the fragrant juices that accumulate (you may need to tilt the pan at first to collect them) for 1 to 1 1/2 hours, depending on the size of the bird. (Check by seeing if the juices that result from pricking the thigh run clear, or use a thermometer to check that the temperature of the thigh at its thickest is 165° to 170° F.) Let the bird sit for 10 minutes before carving and serving it.
• Degrease the pan juices (a gravy separator does this quickly), and pass the juices on the side.

ROSEMARY AND ORANGE ROASTED CHICKEN

Steps:

• Take whole chicken remove the insides (liver,neck and heart) wash the chicken off and pat dry with paper towels.
• Zest the orange, slice about 4 to 5 thin slices, and juice the rest of the orange, set juice aside.
• Combine 2 tablespoons of olive oil, zest of the orange,and salt and pepper, mix well.
• Take the thin slices of the orange and put under the skin on the breast of the chicken.
• Rub the olive oil mixture all over the chicken, then sprinkle on the garlic and herb seasoning, and the fresh rosemary on top.
• Bake at 400 degrees for 1 hour and 45 minutes remember to baste the chicken with the fresh orange juice every 30 minutes.