Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
Yield: 4 to 6 servings
- 2 navel oranges, divided use
- 2 Tablespoons mayonnaise
- 2 teaspoons sweet Hungarian paprika
- 1/2 teaspoon onion powder
- One 5- to 6-pound whole chicken
- 3 cups chicken broth
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 12 fresh rosemary sprigs (4 to 6 inches in length), divided use
- 1 medium onion, peeled and cut into 1-inch wedges
- 5 carrots, peeled and cut into 3-inch lengths
- 8 whole garlic cloves, peeled, divided use
Set 3-in-1 Ninja cooker to Oven, temperature 425 F.
Whisk mayonnaise, paprika, and onion powder together. Smear this mixture over the exterior skin of the chicken.
Brown the chicken on both top and bottom until golden brown, turning only once. Remove the chicken and place on the rack, breast-side up. Lower oven temperature to 375 F. and add chicken broth to the roasting pan drippings.
Sprinkle browned chicken with salt, pepper, reserved orange zest, and the stripped leaves from 2 sprigs of the rosemary. Stuff the chicken cavity with 2 wedges of onion, 2 carrots, 2 garlic cloves, and 2 whole sprigs of rosemary. Tie legs together.
Place the remaining zested orange wedges, onions, carrots, garlic cloves, and 6 whole rosemary sprigs in the broth in the bottom of the unit's roasting pan. Place the rack with the chicken in the roaster on top of the vegetables. Cover with the lid and set timer for 1 hour. A meat thermometer inserted into the thickest part of the meat, not touching bone, should read 165 F. when chicken is done.
Remove the chicken to a platter and let rest for 10 minutes before carving to serve. Garnish with the roasted vegetables, fresh rosemary sprigs, and orange wedges from the remaining orange.
Yield: 4 to 6 servings
Traditional Oven Method:
Prepare chicken as above, then brown in a Dutch oven or covered roaster. Reduce chicken broth amount to 1-1/2 cups and add to the Dutch oven after removing the browned chicken. Season chicken with zest, salt, pepper, and rosemary leaves and stuff as above. Layer the remaining zested orange wedges, vegetables, garlic, and 6 rosemary sprigs in the bottom of the Dutch oven. Place chicken on a v-rack on top of the vegetables. Cover and bake 1 hour. Remove chicken, let rest for 10 minutes, then carve. Garnish as above.
Orange Rosemary Chicken Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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