Orange Herb Roasted Chicken

Recipe View Preheat oven to 350 degrees F (175 degrees C). Pour chicken broth into the bottom of a roasting pan. (5 minutes)

Recipe View Gently loosen the skin from the chicken breasts and thighs. Evenly distribute the tablespoon-sized pieces of butter underneath the loosened skin. Transfer the chicken to the prepared roasting pan. (15 minutes)

Recipe View Squeeze the juice from the orange halves over the chicken, ensuring it's well coated. Place the orange halves inside the chicken cavity. Tie the chicken legs together with kitchen twine. (10 minutes)

Recipe View Season the chicken generously with salt and pepper, then rub the minced garlic all over the surface. Drizzle the melted butter evenly over the chicken. Arrange the rosemary, thyme, and sage sprigs over the breasts and around the legs. Cover the roasting pan tightly with aluminum foil. (5 minutes)

Recipe View Bake in the preheated oven for 20 minutes. Remove the aluminum foil; baste the chicken with the accumulated pan juices. Continue cooking until the chicken is no longer pink and a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), approximately 1 to 2 hours. Baste the chicken every 10 to 15 minutes after removing the foil. (120 minutes)

Recipe View Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (10 minutes)