Ingredients

The following ingredients have 4 Servings
  • 4 pound whole chicken
  • 4 tablespoons butter (softened)
  • 1 orange
  • 3 sprigs rosemary
  • 1 onion
  • 2 pounds potatoes (cut into large chunks)
  • Salt
  • Pepper

Instruction

  • Preheat oven to 425°F.
  • Trim neck from chicken, and remove giblets (if included). Wash chicken, if you like (the jury is still out whether you need to). Pat dry.
  • Rub chicken all over with 3 tablespoons of the butter. Zest orange and sprinkle zest onto chicken, then quarter orange and place it in the cavity. Add the rosemary to the cavity.
  • Cut the onion into large chunks and place about 1/4 of them into the chicken.
  • In a Dutch or French oven, place the remaining onion and potatoes. Add salt and pepper.
  • Place chicken breast-side up on top of potatoes. Salt and pepper liberally.
  • Roast for 15 minutes at 425°F, then bring oven down to 375°F. Remove chicken and rub on remaining butter, and continue roasting for 1 hour 15 minutes to 1 hour 45 minutes, until internal temperature reaches 165°F (it will go up a little as it rests).
  • Let chicken rest, tented with foil, for 15 minutes before serving.
  • Serve with the roasted potatoes and onions, and a green salad.