Rosted Chicken w/ Orange and Rosemary

Mama Lisa Zorich


Make 2 as long as you have the oven on! Better than store bought rotsserie! Use the second one for sandwiches or cube on salads! Shred for chicken salad, too! To mix it up, sub lime and cilantro for the orange and rosemary!


★★★★★ 1 vote



Add to Grocery List

  • 1
    large roaster chicken
  • 1
    orange cut in half
  • 2 sprig(s)
  • 1 stick
  • pinch
    salt. pepper, garlic and parsley

How to Make Rosted Chicken w/ Orange and Rosemary


  1. Rinse chicken and put in pan with one inch of water. Stuff with orange halves and one stem of rosemary. Cut margarine; stuff under skin and all over the chicken. Sprinkle with seasoning and cut up last stem of Rosemary. Sprinkle over chicken. Bake at 375? for about an hour to an hour in a half. Baste regularly.

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About Rosted Chicken w/ Orange and Rosemary

Course/Dish: Chicken
Hashtag: #roasted

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