My Korean friend gave me the recipe. He claims that although looking more like a crepe, it is a very common snack meal in Korea where they call it pizza. Almost anything may be added to it as long as it is diced sufficiently fine because it is incredibly adaptable.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup chicken broth
- 1 (4 pound) whole chicken, rinsed and patted dry
- ½ cup butter, cut into 1 tablespoon sized pieces
- 2 navel oranges, halved
- salt and pepper to taste
- 2 cloves garlic, minced
- ½ cup butter, melted
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
- Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
- Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
Reviews
Did this as a trial run and it’s a winner! The chicken was super moist and delicious.
Perfect . The orange is.great Except stuff to chicken with the whole orange and then the juice as well flavor the chicken more other than that it’s perfect
I liked the recipe. It was juicy and had much more flavor than the way I usually roast a chicken; on a rack in a pan with just salt and pepper. I’m not sure the orange added too much flavor but I think I may not have used enough of the juice. What I really liked was being able to make really yummy gravy with the drippings! The recipe would make a very nice presentation for a Sunday family dinner. If I did it again, I’d probably use unsalted broth and less salt; maybe sprinkle some additional herbs ON the bird, like poultry seasoning and some chopped thyme and rosemary in addition to the sprigs of herbs.
So easy and so delicious! You’ll surely impress guests with this beautiful chicken.
Chicken was very tender and juicy. Could have used more seasoning. I did as others suggested and cut herbs and mixed with butter, placed under skin as I always do for poultry. Should have probably halved the butter I used and doubled the herbs. My fault, not the recipes.
I used this recipe more as a reference, but had to create my own since it’s hard to find whole chickens where I live. I also added apples and onions to make it more festive because I serve this for Christmas dinner.
I think next time I may prep the bird a little sooner and allow the orange to settle in. It had good flavor but I wanted a little more. But it was good
I have made this a few times now and prefer the herbs with the orange in the cavity, I add the garlic to the butter (nutlex as I’m allergic to dairy) and its divine!! Easy and tender. My hubby likes when I sub oranges for lemons and white onion also. Always a winner
I just omitted the sage and used only one Blood orange instead of naval oranges.
I made some changes.. I mixed a few tablespoons of the juice and salt and pepper with the butter to put under the skin. I also mixed some of the orange zest, herbs, garlic and seasoning in Duke’s in leu of the melted butter and spread that ono the outside of the chicken (it may sound odd but it is a little trick I found that adds more flavor and makes a perfect skin) then seasoned with salt, pepper, red pepper, and soked paprika. I also added sprigs of herbs with the oranges in the cavity, as well as tucked in by the thighs.
OMG !! THis is absolutely the Most tender and juicy chicken I have ever made at Home !! This is now my ‘go to’ recipe for whole chicken !!! And it stays juicy the day after !!!
Excellent recipe. Easy to follow. Minor difficulty getting the butter under the skin, but not insurmountable. VERY tasty and juicy. I added a few cloves into the orange rind/pulp in the cavity.
I put small potatoes and boiling onions in after 1st 30 min. It was all wonderful and easy. The flavor added to potatoes and onions was a hit. Will make as a regular item in this house
Very flavorful. Used less butter and mixed fresh herbs with butter under the skin.. The gravy was very good with the herbs in it too.
Couldn’t get whole chicken, so made it with 4 lbs chicken leg quarters. Used dried spices with no issues, and also grated and rubbed the orange zest into the skins. The quarters also didn’t need the butter rubbed under the skin… cooked covered for about an hour at 425, then uncovered and brushed with olive oil for the last 20 min. I should have used chicken broth in the pan… the orange juice ended up burning. That aside, this came out delicious and was devoured. Good recipe!
a good starter herb chicken – maybe fugue on the theme to suit your personal tastes. i always enjoy something simple and healthy like a good lean protein source. always preferring savory over sweet. my mouth is watering just writing about it!
This chicken turned out very moist and delicious. I used half the butter and mashed it with herbs and garlic, put about 3/4 of that under the skin and rubbed the rest over the bird. Otherwise I followed the recipe. I will make this again. Thanks for the recipe.
It was tasty. I had to alter the recipe a little to get the flavor deep into the chicken. Overall a keeper.
Chicken is so tender and flavourful. Will definitely do it again.!
Very tasty and easy to make!
So good. Used one extra orange, squeezed over the chx and quartered the rind threw it in the baking dish. Cooked the garlic in the melted butter with some herbs to boost all that flavor! cooked with carrots and celery in the same pan.