Rosemary and Orange Roasted Chicken
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olive oil, extra virgin
garlic and herb seasoning
Take whole chicken remove the insides (liver,neck and heart) wash the chicken off and pat dry with paper towels.
Zest the orange, slice about 4 to 5 thin slices, and juice the rest of the orange, set juice aside.
Combine 2 tablespoons of olive oil, zest of the orange,and salt and pepper, mix well.
Take the thin slices of the orange and put under the skin on the breast of the chicken.
Rub the olive oil mixture all over the chicken, then sprinkle on the garlic and herb seasoning, and the fresh rosemary on top.
Bake at 400 degrees for 1 hour and 45 minutes remember to baste the chicken with the fresh orange juice every 30 minutes.