Ingredients
1 roasting chicken (5 to 6 pounds) 1/2 cup unsalted butter, softened, divided 1 cup chicken broth3/4 cup orange juice1/2 cup white wine or additional chicken broth2 garlic cloves, minced1 teaspoon salt1/2 teaspoon pepper2 fresh rosemary sprigs2 fresh thyme sprigs 2 fresh sage sprigs
Preparation
Preheat oven to 350°. With fingers, carefully loosen skin from chicken; rub 1/4 cup butter under skin. Secure skin to underside of breast with toothpicks. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Pour broth around chicken.
Melt remaining 1/4 cup butter; brush over chicken. Drizzle with orange juice and wine. Combine garlic, salt and pepper; rub over skin. Place rosemary, thyme and sage in roasting pan.
Roast until thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; remove toothpicks. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.
