Monday, April 27, 2009

Roasted Chicken with Herb Butter

An upright roaster is a great tool to use when roasting chicken. The chicken sits up and browns evenly on all sides. Stuffing the cavity of the chicken with orange segments keeps it extra moist.

½ cup organic butter, room temperature (1 stick)
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh sage
1 (4 to 5-pound) free range certified 100% organic chicken
Salt and freshly ground pepper
1 whole orange, cut into wedges
½ cup sherry

Preheat the oven to 450 degrees. Mix together the softened butter with the herbs. Use your hands to cover the chicken with the herb butter. (Use your fingers to gently loosen the skin and place some of the butter between the skin and the meat.) Season the chicken with salt and pepper.

Place the orange sections into the cavity of the chicken. Place the chicken onto an upright roaster (or on a rack) in a roasting pan. Pour the sherry over the chicken.

Place the chicken into the oven. After 10 minutes, reduce the heat to 350 degrees.
Bake until the skin is crisp and the juices run clear, about 15 minutes per pound.

Servings: 4 to 6
Preparation Time: 15 minutes
Cook Time: 45 to 60 minutes

Sources and Substitutions
Choose a humanely raised chicken that is free of hormones and antibiotics for the most healthful results. Check out for more information.

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