What I love about this chicken is how quick and easy it is to prepare and how it always comes out incredibly moist and flavorful. This recipe originally comes from Barbara Kafka’s “Roasting” book. She calls for a 5-6 pound chicken but you could easily use a 4-5 pound bird. I suggest getting the largest bird you can since leftovers are yummy (if there are any). I recently made a 4-pound bird and it was enough for one meal for my husband and me and leftovers for two sandwiches.
When stuffing the bird, I put a few pieces of the orange (or as many will fit) and the garlic in first. For the herbs I grab whatever is in my garden: rosemary, sage, thyme, parsley, and oregano (any of these) and stuff a large handful into the cavity of the chicken. You can squeeze the juice from any leftover orange to use for the au jus (sauce) at the end.
- 1 4-5 lb. Whole chicken
- 1 cup fresh herbs thyme, sage, rosemary, parsley, oregano
- 2 tablespoons olive oil
- 1/4 cup white wine can use more stock if you prefer to leave out
- 1/2 cup chicken stock
- 1 small orange quartered (lemon or lime will also work)
- 2-3 cloves garlic peeled and crushed
- 1/2 cup orange juice