Roasted Chicken

Name: Roasted Chicken
Total time: 1 h 50 min
Yield: 4 servings
Ingredients: 1 3- to 4-pound chicken, organic if possible; 3 tablespoons salt; 1/2 lemon; 2 branches of rosemary; Juice from one medium blood orange

By Molly O'Neill

Total Time: 1 hour 50 minutes
Rating: 4(98)
Comments: Read comments

Brining adds flavor and makes skin crispier. Blood orange adds subtle flavor to final sauce.

Featured in: For Madeleine Kamman, A Gentler Simmer

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

13- to 4-pound chicken, organic if possible
3tablespoons salt
½lemon
2branches of rosemary
Juice from one medium blood orange

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Soak chicken overnight in a brine made of 2 quarts of water and salt. Remove, rinse and pat dry. Preheat oven to 375 degrees.
Step 2
Trim wing tips off chicken, and reserve. Squeeze half a lemon in the cavity, then place the squeezed lemon and the rosemary in the cavity and truss the chicken.
Step 3
Place chicken in a roasting pan, and roast for 1 hour 10 minutes, spooning its juices over it every 15 minutes or so. Meanwhile, place wing tips in a small sauce pan with 2 cups of water, bring to a boil and reduce to simmer for 1 hour. Strain, and set aside.
Step 4
When juices of chicken run clear at joints, remove chicken from oven to warm platter. In roasting pan, spoon off fat from drippings. Place roasting pan on stove top over high heat. Add chicken broth and, scraping and stirring constantly, boil until half a cup of liquid remains, about 10 minutes.
Step 5
Add the orange juice to broth. Drizzle over the carved chicken, which goes well with braised endive and browned potatoes.