A delightful roasted chicken recipe infused with citrus and herbs, perfect for a family dinner or special occasion.
Preheat your oven to 400°F and position the rack in the center.
Preheating ensures even cooking and a crispy skin.
In a small bowl, combine the butter, orange zest, rosemary, and thyme. Mix well and season with salt and pepper.
Softened butter mixes more easily with the herbs and zest.
Pat the chicken dry with paper towels. Gently loosen the skin over the breasts and thighs using your fingers.
Dry skin helps achieve a crispy texture during roasting.
Spread half of the butter mixture under the skin of the chicken. Rub the remaining butter mixture over the outside of the chicken.
Ensure the butter mixture is evenly distributed for consistent flavor.
Place the onion, carrots, and celery in the bottom of a roasting pan. Position the chicken on top of the vegetables.
The vegetables will add flavor to the drippings for the sauce.
Roast the chicken in the oven until the internal temperature reaches 165°F, about 1 hour 30 minutes.
Basting the chicken occasionally with its juices can enhance the flavor.
Transfer the chicken to a platter and tent with foil to rest. Place the roasting pan on the stovetop over medium heat.
Resting the chicken allows the juices to redistribute, keeping it moist.
Add the white wine to the pan and deglaze by scraping up any browned bits. Simmer until reduced by half.
Deglazing captures all the flavorful bits stuck to the pan.
Add the chicken broth and simmer until the sauce thickens slightly. Strain the sauce and season to taste.
Adjust seasoning gradually to avoid over-salting.
Serve the chicken with the roasted vegetables and pan sauce. Enjoy your meal!
Garnish with fresh herbs for an elegant presentation.
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