Orange Rosemary Baked Chicken

This is one of those very easy chicken recipes that leave your guests feeling special that you did a little extra just for them! When I make this chicken, I usually serve brown rice and freshly cooked asparagus as sides. A nice summer salad and fresh fruit for dessert and you're all set!

1 whole chicken
6-8 fresh rosemary sprigs
1 & 1/2 onions
1/2 orange
1 stick butter - room temperature

Glaze:
1 cup orange juice - pulp free, if possible
1 sprig of fresh rosemary
good pinch of cayenne pepper
3 tbsp honey
salt
flour water - to thicken (one part flour to two parts water)

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Preheat oven to 350. Clean & pat dry your chicken & season the cavity well with salt & pepper. Into cavity insert 1/2 onion, 1/2 orange & a few sprigs of rosemary. Tie legs together with kitchen string or silicone bands.

In a small bowl add butter & season with salt & pepper. Add 2 -3 sprigs of rosemary that have been finely chopped. Mix together well. Using a paring knife, remove the skin from the breast meat. Careful not to tear the skin. Insert herb butter underneath skin, pushing & massaging butter as far down as it will go. Take your whole onion and slice it thickly. Place the slices onto your roasting pan. These will act as a trivet/bed for your chicken. Place chicken on top of onion slices. Tuck wings under. Massage any extra herb butter onto the outside of the chicken. Season outside of chicken with salt & pepper. Place into oven and cook for about two hours. Allow chicken to rest for 10 minutes and then drizzle your glaze on top!

While the chicken is resting make the glaze. To a sauce pan, add your orange juice, whole sprig of rosemary, honey & cayenne pepper. Stir well & cook over low-medium heat. Season with salt. Gradually whisk in your flour water to thicken sauce. Continue until sauce has reduced down by half. Remove rosemary sprig & ladle glaze over top of chicken. Garnish with any remaining sprigs of rosemary & orange slices.

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