Herbed Orange-Infused Roast Chicken
Discover the incredible flavors of this Herbed Orange-Infused Roast Chicken, inspired by Tyler Florence's culinary expertise. This delightful recipe swaps traditional lemons for sweet, succulent oranges, imparting a citrusy brightness that elevates the roasted chicken experience. Roasted to golden perfection, the bird is infused with a medley of fresh herbs, caramelized onions, and rich bacon, making it a centerpiece worthy of any feast. Whether you’re serving a family dinner or entertaining guests, this roast chicken is sure to impress with its succulent meat and savory, aromatic drippings, perfect for a homemade gravy.
N/A
Servings
260
Calories
14
Ingredients
Ingredients
Whole chicken
5.5 lbs (cleaned and patted dry)
Fresh oregano
1/2 bunch (divided (half whole, half chopped))
Fresh thyme
1/2 bunch (divided (half whole, half chopped))
Fresh parsley
1/2 bunch (divided (half whole, half chopped))
Butter
1/4 lb (softened)
Kosher salt
to taste
Black pepper
to taste (freshly ground)
Orange
1 (halved)
Garlic
1/2 head (halved)
White onion
1 medium + 1 (1 onion halved, the other kept for the roasting pan)
Smoked bacon
6 slices
Flour
2 tablespoons
Chicken broth
1 1/2 cups
Dry sherry
1/4 cup
Instructions
1
Preheat the oven to 425°F (220°C).
2
Rinse the whole chicken thoroughly with cool water, both inside and out. Pat dry with paper towels.
3
Separate and divide the herbs: keep half whole and finely chop the other half.
4
In a small bowl, mix the softened butter with the chopped herbs until well combined.
5
Carefully rub the herbed butter under the skin of the chicken and all over the exterior for maximum flavor.
6
Generously season the chicken with kosher salt and freshly ground black pepper, ensuring every part is well coated.
7
Stuff the chicken cavity with the halved orange, garlic, half of the onion, and the remaining whole herbs. Tie the legs with kitchen twine to maintain the chicken’s shape during roasting.
8
Position the chicken in a roasting pan, breast-side up, and add the remaining onion to the pan for added flavor.
9
Lay slices of smoked bacon across the chicken breast, enhancing both flavor and moisture.
10
Roast the chicken in the preheated oven for 25 minutes. Then, remove the bacon and baste the chicken with its drippings.
11
Continue roasting for an additional 25 minutes, or until an instant-read thermometer reads 165°F (75°C) in the thickest part of the thigh, and the legs wiggle easily from their sockets.
12
Transfer the chicken to a platter and let rest for 10 minutes to allow the juices to redistribute before carving.
13
While the chicken rests, tilt the roasting pan to collect the drippings in one corner, skimming off excess fat.
14
Place the pan over medium heat, scraping the browned bits from the bottom with a wooden spoon.
15
Mix in the flour to create a roux-like paste with the drippings, then gradually stir in the chicken broth, ensuring no lumps form.
16
Lastly, add the dry sherry and season with additional salt and pepper to taste.
17
Serve the carved chicken tableside, drizzled with the flavorful gravy and a squeeze of fresh orange juice from the cavity.
Nutrition Information
16g
Fat
3.7g
Carbs
25g
Protein
0.17g
Fiber
0.33g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Herbed Orange-Infused Roast Chicken?
It is a flavorful roast chicken dish inspired by Tyler Florence that uses oranges instead of lemons for a sweet, citrusy brightness, complemented by fresh herbs and bacon.
Who is the culinary inspiration for this recipe?
This recipe is inspired by the culinary expertise of Tyler Florence.
Why are oranges used instead of lemons?
Oranges are used to impart a sweet, succulent citrus brightness that elevates the roasted chicken experience compared to traditional lemon-based recipes.
What herbs are required for this recipe?
The recipe calls for half a bunch each of fresh oregano, fresh thyme, and fresh parsley.
How should I prepare the herbs?
Divide the herbs into two portions: keep half whole for stuffing the cavity and finely chop the other half to mix into the butter.
What is the recommended oven temperature?
The oven should be preheated to 425°F (220°C) for roasting the chicken.
What goes into the herbed butter mixture?
The herbed butter is made by mixing 1/4 lb of softened butter with the finely chopped portions of oregano, thyme, and parsley.
Where should the herbed butter be applied?
The butter should be carefully rubbed under the skin of the chicken and all over the exterior for maximum flavor.
What should be stuffed inside the chicken cavity?
Stuff the cavity with a halved orange, half a head of garlic, half a white onion, and the remaining whole herbs.
How do I ensure the chicken maintains its shape?
Tie the chicken legs together with kitchen twine before placing it in the roasting pan.
What is the purpose of adding bacon to the chicken?
Laying slices of smoked bacon across the chicken breast enhances both the flavor and the moisture of the meat.
When should the bacon be removed during roasting?
The bacon should be removed after the first 25 minutes of roasting.
How long does the chicken need to roast in total?
The chicken typically roasts for 25 minutes with bacon, followed by an additional 25 minutes after the bacon is removed, totaling about 50 minutes.
What is the target internal temperature for the chicken?
The chicken is done when an instant-read thermometer reads 165°F (75°C) in the thickest part of the thigh.
Why is it important to let the chicken rest?
Resting the chicken for 10 minutes allows the juices to redistribute, ensuring the meat remains succulent when carved.
How do I start the homemade gravy?
Collect the pan drippings, skim off excess fat, and place the pan over medium heat while scraping the browned bits from the bottom.
What is used to thicken the gravy?
Two tablespoons of flour are mixed into the drippings to create a roux-like paste for thickening.
What liquids are added to the gravy?
The gravy is made by gradually stirring in 1 1/2 cups of chicken broth and 1/4 cup of dry sherry.
How many calories are in a serving?
There are approximately 260 calories per serving.
What is the fat content of this dish?
This recipe contains 16g of fat per serving.
How much protein is provided per serving?
Each serving provides 25g of protein.
What size chicken does this recipe require?
The recipe specifies a whole chicken weighing approximately 5.5 lbs.
What type of onion is used?
The recipe calls for one medium white onion for the cavity and pan.
Are there any carbohydrates in this recipe?
Yes, there are approximately 3.7g of carbohydrates per serving.
What should I do with the remaining onion?
One half of an onion goes into the cavity, while the rest is added to the roasting pan for extra flavor.
What seasonings are used for the exterior?
The chicken is generously seasoned with kosher salt and freshly ground black pepper.
Is this recipe suitable for a holiday meal?
Yes, its presentation and flavor profile make it a centerpiece worthy of any feast or holiday meal.
What is the final serving suggestion?
Serve the carved chicken drizzled with the homemade gravy and a fresh squeeze of orange juice from the cavity.
How much dry sherry is needed?
The recipe requires 1/4 cup of dry sherry for the gravy.
Can I use regular table salt?
The recipe specifically recommends kosher salt for better coverage and flavor.