Orange Rosemary Chicken

4.7 from 3 reviews




  1. Remove any of the innards left in the chicken, rinse thoroughly and sprinkle with a little salt
  2. Chop the rosemary and mix it in the butter
  3. Cut the orange in half and squeeze a little juice in the butter
  4. Put the butter all over the top of the chicken (I realize this is a little extreme, you can use less butter if you care about your health and weight)
  5. Put the orange in the chicken cavity and roast in a skillet or roasting pan in a preheated 425 degree oven until a meat thermometer reaches 165 degrees (about an hour to an hour and a half)
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