This simple roasted chicken gets a ton of flavor from the herb rub trio of chives, tarragon and thyme — and they pair nicely with the hint of orange. Rubbing butter between the skin and breast makes for a self-basting bird: As it roasts and the butter melts, the meat becomes extra tasty. Cooking the chicken breast-side down also protects the meat, keeping it insulated and resulting in more moist and tender breasts.
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 10 min |
| Cook: | 50 min |
| Yield: | s: 6 servings |
Ingredients
- 2 teaspoons salt
- 1 teaspoon white sugar
- 5 cloves garlic, crushed
- 1 teaspoon fresh chopped chives
- 1 teaspoon fresh chopped tarragon leaves
- 1 teaspoon fresh chopped thyme leaves
- 1 (4-pound) whole chicken
- 1 stick unsalted butter, softened to room temperature
- 2 oranges roughly chopped
Instructions
- In a bowl, mix the salt, sugar, garlic, and all fresh herbs. Rub the chicken with the mixture. Lift the skin on top of the chicken, place the butter between the flesh and skin so it self-bastes as it cooks.
- Preheat oven to 425 degrees F.
- Stuff the chicken cavity chopped oranges. Place the chicken, breast side down, on a rack in a roasting pan. Roast 15 minutes, then reduce heat to 350 degrees F and continue roasting until chicken is cooked (general rule of thumb for cooking chicken is 15 minutes per pound to cook and 10 minutes to rest). Continue to baste with pan drippings through the cooking process. When cooked the juices should run clear and the internal temperature should be 165 degrees F on an instant-read thermometer. Remove chicken from the oven and place on a serving platter. Let rest for 20 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 605 |
| Total Fat | 46 g |
| Saturated Fat | 19 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 39 g |
| Cholesterol | 195 mg |
| Sodium | 857 mg |
Reviews
At 15 minutes a pound, even starting at 425 for 15 minutes, your chicken will be raw. I’m always concerned about overcooking, but undercooked is worse.
Thank you for this recipe Robert!! I am a nervous cook and I had fun with this. My husband is the one who loves to cook and he liked what I made 🙂 I did some chicken broth to the pan and add brussel sprouts, onions and chunked potatoes after the 15 min mark. I recommend to hold the brussels and onions and add at the halfway point so they are not as muschy.
This was amazing! I roasted breast side up for crispier skin. After cooking approx 15 minutes, I surrounded the chicken with sweet potatoe, brussel sprouts & red onion. After the chicken was done I put some arugala and vinegar on top of the veggies. AMAZING!!
Ok
Awesome. I was out of tarragon and thyme, so I added paprika to the rub instead. And I also chopped the garlic real small, not just crushed it. It was awesome!! Thanks, Robert!!
Awesome recipe! Easy to make, the chicken was the moistest I have ever had. I have used this recipe for Turkey as well. It’s the only way I want to eat roast chicken now! The oranges give the chicken a subtle citrus flavor, I then use the leftovers for soup, which has the same citrus flavor. Makes me hungry just thinking about it!
This chicken comes out very moist. I typically only use this recipe for cooking times and temperature, and instead use EVOO and my own seasonings. I do stuff my chicken with onions, garlic and whatever citrus I have on hand, warning never use grapefruit! The chicken looks like it is still raw from the pink color, not appealing.
I had an average quality Fryer from Kroger, about 4.5 lbs and with Robert’s recipe turned it into a taste Paradize ! I cannot say the recipe is EASY. It involves pretty lengthy preparation time and some messy handlings (with butter and staffing. But it is soo worthy !!!
It looked terrific, with crunchy skin and super juicy meat everywhere.
I used a super large capacity roaster with rack (same as I used for turkey.
This chicken was truly UNBELIEVABLY DELICIOUS !
Some reviewers commented, that chicken was not crusty. You have to place it on a rack chest side down in a large roaster.
It looked terrific, with crunchy skin and super juicy meat everywhere.
I used a super large capacity roaster with rack (same as I used for turkey.
This chicken was truly UNBELIEVABLY DELICIOUS !
Some reviewers commented, that chicken was not crusty. You have to place it on a rack chest side down in a large roaster.
I didn’t have spices: used garlic (next time will use less of it, and will MINCE IT, not just crush it.
Thank you very much, Robert! Happy Holidays to everyone !
As of 01/6/12 I wanted to add, that the recipe is a bit confusing on the time of roasting, so this time I’ll cook it totally for about 65 minutes, since my chicken is 5.29 lbs. Elaine in Dallas, TX
This chicken was good and I cooked it in one of those roasting bags. It was so moist the chicken breasts dripped juice. The skin was limp and mushy when I cooked it breast side down. I might put orange slices and the herb butter mixture under the skin and cook it breast side up next time. It’s definitely worth tweaking and giving another shot.
The ingredients give the chicken a pleasant twist from basic roasted chicken. I think the recipe is easy and flavorful. Hats off to Robert Irvine!