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Rosemary & Orange Roast Chicken


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Rate this recipe 4.5/5 (8 Votes)


  • 1 fresh whole chicken - 5-6 lbs.
  • 2 sticks carrots - chopped
  • 2 stalks celery - chopped
  • 2 tablespoons fresh chopped Rosemary
  • 3 tablespoons olive oil
  • Juice of 1/2 orange
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • S&P to taste
  • 2 cups water


Preparation time 8mins
Cooking time 48mins
Adapted from


Step 1

Preheat oven to 350 degrees F.

In a large roasting pan, toss carrots and celery along with the chicken giblets.

In a small glass bowl, combine rosemary, olive oil, orange juice, garlic, oregano, salt & pepper. Whisk together and rub all over the chicken, under the skin and inside the cavity.

Sprinkle with more salt and pepper. Pour about 2 cups of water into the roasting pan and place in the oven.

Bake until the chicken is golden and juices run clear, approximately 40 minutes.

**NOTE: check periodically to make sure the broth has not evaporated. If necessary, add another 1-2 cups of water.

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