Rosemary-Orange Roasted Chicken

When you need dinner to not only be delicious, but look impressive too, this is just the recipe.

1/4 cup of butter, softened

1 Tbsp fresh rosemary, minced or 1 tsp dried

2 tsp orange zest

1/2 tsp pepper, divided

1 fresh chicken (approx. 4 lbs.)

1/3 cup orange juice

1/2 tsp salt

2 medium onions, quartered

1 medium apple, quartered

1 large carrot, chopped

1 celery rib, chopped

4 fresh thyme sprigs

4 fresh parsley sprigs

2 bay leaves

1 fresh rosemary sprig

2 cups chicken broth

Preheat your oven to 350 degrees.

In a small bowl, combine butter, minced rosemary, orange zest and 1/8 tsp pepper.  With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin.  Brush chicken with orange juice.  Sprinkle salt and remaining pepper over chicken and inside cavity.

Place one onion and half of the apple inside the cavity.  Tuck wings under chicken; tie drumsticks together.  Place breast side up on a rack in a roasting pan.  Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken.  Pour chicken stock into pan.  

Roast 1 1/4 to 1 1/2 hours or until a thermometer inserted in thickest part of thigh reads 170 - 175 degrees; basting occasionally with drippings.  Cover loosely with foil if chicken browns too quickly.  Cover and let stand 15 minutes before carving.  

For gravy, pour drippings and loosened browned bits into a measuring cup.  Skim fat.  Add enough chicken broth to the drippings to measure 1 cup.  In a small saucepan, melt 3 Tbsp butter.  Stir in 2 Tbsp of all-purpose flour until smooth.  Gradually add broth mixture and stir constantly until smooth.  Bring to a boil; cook and stir 2 minutes or until thickened.  Serve with chicken.