This supremely fragrant compound butter is a wonderful accompaniment not only to a roast chicken, but your Holiday turkey as well. Simply a mixture of unsalted butter, chopped fresh sage and orange zest rubbed underneath the skin of the bird before roasting at a high heat. There are many theories out there in regards to roasting a chicken–do you start it at a high heat and then reduce the heat to low? Do you slow-roast the chicken the entire time? Or, if you’re like me, I roast my prepped chicken in a hot oven for the duration of the cooking time. I think that method produces a moist interior and crispy, browned skin each and every time.
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Butter, Sage & Orange Roast Chicken
- (1) 3-4 lb. chicken, giblets removed
- 4 Tablespoon unsalted butter, at room temperature
- 1 navel orange, zested and then quartered (zest chopped)
- 2 Tablespoons chopped, fresh sage
- More sage leaves for garnish
- Garlic powder
- Salt and pepper
- ½ of a red onion or yellow onion for the cavity
- Preheat the oven to 425 degrees. Spray a roasting pan or high-sided baking sheet with olive oil spray.
- Combine the room temperature butter, chopped sage and orange zest in a bowl. Combine it together with a fork until all ingredients are evenly dispersed within the butter.
- Rub the compound butter under the skin of the chicken; then the rest (if you have leftovers) over the outside of the chicken.
- Stuff the cavity of the chicken with the onion and half of the orange. Season the chicken all over with 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and a big grinding of black pepper.
- Roast in the preheated oven for 75-80 minutes, or until the thigh measures in at 165 degrees with a meat thermometer. Let the chicken rest for 10 minutes before carving.