Roast Chicken With Rosemary Orange Butter

Delicious roast chicken dish from bon appetit. the recipe doesn't call for garlic, but i add garlic to everything. i usually quarter the orange after i zest it and put it in the cavity for a little more citrus flavor. The sauce is subtle but good.

Steps

Position rack in center of oven.

Preheat to 400f mince 1 shallot.

Mix with butter , rosemary and peel in small bowl.

Season with salt and pepper.

Set aside.

Pat chicken dry.

Using fingers , loosen skin from chicken breasts , legs and thighs.

Sprinkle chicken cavity with salt and pepper.

Spread half of rosemary-orange butter under chicken skin.

Tie chicken legs together to hold shape.

Spread remaining butter over chicken.

Sprinkle chicken with salt and pepper.

Place a rack in large roasting pan.

Add reserved chicken neck and heart to pan , then onion , carrots and celery.

Chop 2 shallots.

Add to pan.

Place chicken , breast side up , on rack in pan.

Roast chicken until meat thermometer inserted into innermost part of thigh registers 180f , stirring vegetables in pan occasionally , about 1 hour 40 minutes.

Transfer chicken to platter.

Tent with foil while making sauce.

Place same roasting pan over medium-high heat.

Add wine to pan.

Simmer until most of wine evapora.

Ingredients

shallots, butter, fresh rosemary, orange peel, roasting chickens, onion, carrots, celery, dry white wine, reduced-sodium chicken broth