Orange Herb Roasted Chicken

By merlin

Unknown

Ingredients

• 2 tbsp olive oil
• 1 (6 to 7-pounds) roasting chicken
• 2 tbsp chopped parsley
• 2 tsp dried thyme
• 1/2 tsp crushed dried rosemary
• 1 tsp cracked black pepper
• 2 tsp salt
• 1 small orange cut into 8 wedges
• 3 tbsp corn syrup with brown sugar
• 2 tbsp orange marmalade

Preparation

Step 1

Preheat oven to 350 degrees F.

Brush 1 tbsp olive oil over chicken. Combine parsley, thyme, rosemary, pepper and salt. With fingers, separate skin from chicken breasts and legs leaving skin attached. Spread half of parsley mixture over meat under skin, smooth skin over mixture. Rub chicken skin and inside of cavity with remaining mixture. Place orange wedges in chicken cavity. Place chicken on rack in roasting pan. Truss if desired. Roast for 2 hours. Combine corn syrup and remaining olive oil. Brush over chicken. Roast until meat thermometer inserted into the thickest part of thigh registers 180 degrees F, about 30 minutes. Let stand 15 minutes before carving.