This recipe was inspired by a recipe by Robert Irvine from Food Network, Roasted Chicken.
Orange Herb Chicken
2 teaspoons sea salt
5 large garlic cloves, crushed
2 tsp chopped fresh chives
1 teaspoon dried tarragon leaves
1 tsp dried thyme leaves
2 TBSP olive oil
1 (4 pound) whole chicken
2 whole oranges
baby carrots
In a bowl combine first 6 ingredients and rub all over the chicken. Let marinate for an hour or two. Remove from the refrigerator and let sit while your oven Preheats to 425 degrees. Stuff the chicken with the chopped oranges and place in a baking pan breast side down for the most moist chicken. Add any of the oranges that won't fit to the pan and throw a couple of handfuls of baby carrots around the chicken. Pour a little chicken broth over to cover the carrots and to baste the chicken with while cooking. Place chicken in preheated oven and roast 15 minutes, then reduce heat to 350 degrees and continue to cook chicken basting periodically. Cook the chicken until done or until internal temperature reaches 165 degrees. Don't forget to baste your chicken while it is cooking and if it starts to brown to quickly cover it loosely with some foil. It may take longer or shorter depending on your oven and size of chicken. Generally 15 minutes per pound of chicken. Remove chicken when done and let rest for about 15-20 minutes before serving. Serve with baby carrots and juice from chicken. The baby carrots will be really tasty due to cooking in the juices from the chicken and oranges!
Chicken rubbed and stuffed with oranges.
Chicken rubbed, stuffed and surrounded with carrots and oranges.
Baked chicken and carrots, ready to eat!
Sliced and plated chicken, baby carrots and oranges.
My little girl enjoying her chicken leg. Mmmmm...yummy!
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