Ingredients and Weight: - 1 whole chicken (5-6 pounds) - 1 cup orange juice - 1/2 cup fresh rosemary leaves - 1/2 cup fresh thyme leaves - 1/2 cup fresh sage leaves - 1/4 cup olive oil - Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 1 hour 45 minutes
Difficulty Level: 2
Preparation Method Steps: 1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). 2. Remove the giblets from the chicken and pat dry with paper towels. 3. In a small bowl, whisk together the orange juice, rosemary, thyme, sage, olive oil, salt, and pepper. 4. Pour the marinade over the chicken and let it sit in the refrigerator for at least 30 minutes, or up to overnight. 5. Remove the chicken from the marinade and place it in a roasting pan. 6. Roast for 20 minutes at 425 degrees Fahrenheit (220 degrees Celsius). 7. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and cook for an additional 1 hour 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). 8. Let the chicken rest for 10 minutes before carving and serving.
Nutritional Information: Per serving (1/8 of chicken) - Calories: 350 - Fat: 15g - Saturated Fat: 5g - Cholesterol: 90mg - Sodium: 500mg - Carbohydrates: 10g - Protein: 30g
Dish Characteristics: - Juicy and tender chicken with a crisp, flavorful skin - Vibrant orange and herb flavor - Perfect for a special occasion or family dinner
User Comments: - "The chicken was absolutely delicious! The orange and herbs gave it a wonderful flavor that everyone loved." - Sarah - "This is one of the best roasted chickens I've ever had. It was so moist and flavorful." - John - "The Orange Herb Roasted Chicken was a hit at my dinner party. Everyone raved about how delicious it was." - Mary
Special Precautions and Tips: - Make sure the chicken is cooked through before serving. - If you don't have fresh herbs, you can use dried herbs instead. Use about 1/3 of the amount of fresh herbs called for in the recipe. - For a crispier skin, roast the chicken uncovered. - Let the chicken rest before carving to allow the juices to redistribute throughout the meat.