ORANGE-ROSEMARY CHICKEN
1½ cups orange juice
¾ cup olive oil
¾ cup fresh chives, chopped
3 tablespoons fresh rosemary, chopped
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 whole chicken (2 to 2. pounds)
1 stick butter, cut into 1-inch pieces
In a medium bowl, mix orange juice, olive oil, chives, rosemary, salt, and pepper. Place chicken in a large plastic zipper bag, and add marinade. Seal bag and place in refrigerator for at least 4 hours. Preheat oven to 375 degrees. Remove chicken from marinade, and place in a 9 x 13- inch baking dish. In a small saucepan over high heat, bring marinade to a boil. Lower heat and whisk in butter, 1 tablespoon at a time, until incorporated. Place chicken in oven and cook for 45 minutes to 1 hour, basting occasionally with marinade, or until chicken is done and juices run clear. Check seasonings, adding additional salt and pepper if needed. When ready to serve place whole chicken on serving platter and drizzle with sauce and garnish with fresh rosemary. Serve remaining sauce in a gravy boat.
Yield: 4 servings
