Roast Orange Rosemary Chicken

First get half of the rosemary under the skin of the chicken breast. What this does is allow it to flavor the chicken and not the skin. I used my mortar and pestle to crush the rosemary into an almost powder but you don’t have to do that. It’s just easy to get it spread around that way.

Then take the whole chicken and rub it down with about half a cup of the orange juice, making sure to get some in the cavity and under the skin. Quarter the orange and press the sections into the cavity. Act like you’re juicing it.

Once it’s sitting there with all that orange juice on it, under it, and in it, let it sit there on your kitchen counter covered in cellophane until you’re ready to cook it. You can walk away from it at this point. It’s just marinating.

Preheat the oven to 375F.

When you’re ready, put the chicken on a good pan. Take the orange quarters out of the cavity and place them around the chicken. Splash some of the remaining orange juice over the top and put it in the oven. Roast until chicken is done and juices run clear.

Over the course of the cooking be sure to splash the orange juice over the chicken to keep it moist during cooking. This also helps to create a really lovely jus in the pan that you can use as a gravy when eating.

When done, serve with a baked potato and a salad!