orange & rosemary whole roasted chicken
The perfect end-of-summer meal that is both sweet and lightly spiced, with beautiful herbal rosemary and citrusy orange flavors infused into a crispy, garlicky skin.
Makes: 4-6 servings Prep time: 10 minutes Cook Time: 1 Hour, 30 minutes
I don’t usually share my whole-roasted chicken recipes because, frankly, they are my secret-little-joys that I reserve for myself, for slow nights at home with lots of candles and jazz. Pure bliss. Sometimes it’s okay to be selfish.
This time I decided on a whim to scribble down the recipe and photograph the result. It felt like the right recipe, the best lighting, and a good day, so here we are. My happy place chicken.
My rule in preparing this recipe is that you, too, put on a little jazz, light your favorite candles, and prepare it slowly and with love. Trust me, some recipes deserve to be special, and this is one of them. It’s so easy it’s thoughtless and so delicious you’ll want it weekly. Juicy inside, crispy outside, it’s perfect with all the best seasonings. Plus, with the cost of groceries these days? This is actually more economical to make.
How do I achieve that crispy skin?
A really common technique for getting a flavorful, crispy skin with delicious, moist insides is rubbing the butter under the skin before roasting. You can do this with softened butter or melted butter, whichever is easiest for you. The times I’ve used softened butter, I’ve loved the results, so I highly recommend trying it!
Can I swap out the rosemary?
Yes, absolutely, if you don’t have rosemary or it simply isn’t your jam, swap for thyme or marjoram. Thyme is the best alternative as it works well with all the same flavors as rosemary, but marjoram would work well with the oregano and offer a delicious savory option, too. And if you don’t have any herbs, you can just omit and use plain butter.
rosemary & orange roasted chicken ingredients
chicken: For this recipe, you’ll want to use a fryer chicken which is 3-5 pounds. It’s a little smaller than a roaster chicken but will easily serve 4 as it still has generously-sized breasts, legs, wings, and thighs. Look inside your chicken before dressing and remove the giblets, which are often in a little plastic bag and cooked separately or discarded.
butter: Either melted or softened butter mixed up with the rosemary and rubbed under the skin. Nothing fancy about it, and you can use unsalted or salted, whichever you prefer.
rosemary: Late summer rosemary is actually stronger in flavor than other seasons, despite it being so popular in the fall and winter. It’s a really great herb to add into early fall dishes for something more savory than the usual summer flavors. And if you don’t want to use rosemary, swap for thyme or marjoram.
orange: You can certainly use fresh orange juice, but the pre-made OJ is just fine for something like this and much, much easier. You’ll need 3-4 oranges, at least, if using fresh, and remember to zest the oranges first for the sauce that gets poured over the chicken.
garlic: I prefer to grate the garlic for this so that it blends into a sauce better and is less prone to burning while it roasts. If you don’t have a microplane, you can finely mince the garlic for a similar result. And as always, be generous with the garlic!
oregano: oregano adds a little more savory flavor to the many sweet, mild flavors in this dish. You can omit or swap for dried marjoram, thyme, or even basil.
cumin seed: Yes, you can definitely use powdered cumin if you don’t have seeds on hand! I love using the seeds for a slightly nuttier, super-dense flavor.
olive oil: You can use extra virgin or just plain olive oil, or swap for your favorite cooking oil like avocado. I’d recommend using olive oil instead of a neutral oil like canola or vegetable so that the flavor is maximized.
whole roasted chicken pairing options
This doesn’t spell high-summer, especially not in a tropical way, but for a late-summer meal you’ll still want the sides to be complimentary of the hot, sticky weather.
sautéed spinach with lemon and garlic
orzo pasta salad
kale caesar salad
sauvignon blanc or vinho verde
old fashioned
sweeter red wines such as cabernet sauvignon