A delightful roasted chicken recipe infused with fresh herbs and citrus flavors, perfect for a family dinner.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy skin.
Clean the chicken and pat it dry with paper towels.
Drying the chicken helps the skin crisp up during roasting.
Season the chicken inside and out with salt and pepper.
Season generously for maximum flavor.
Stuff the cavity with half of the orange slices, basil, and rosemary.
Stuffing the cavity infuses the chicken with aromatic flavors.
Rub the outside of the chicken with butter.
Butter helps achieve a golden, crispy skin.
Place the chicken in a roasting pan and roast for 15 minutes at 400°F, then reduce the temperature to 350°F and continue roasting for 1 hour, or until the internal temperature reaches 165°F.
Use a meat thermometer to ensure the chicken is cooked through.
While the chicken is roasting, prepare the glaze by combining orange juice, honey, and minced garlic in a saucepan. Simmer until slightly thickened.
Stir frequently to prevent the glaze from burning.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Resting allows the juices to redistribute, keeping the meat moist.
Drizzle the orange glaze over the carved chicken and serve.
Serve with extra glaze on the side for dipping.
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