Taste the Air-Chilled Difference®

Citrus Roasted Chicken With Cranberry-Shallot Butter

by , Chef, Registered Dietitian & Personal Chef, Grand Rapids, Michigan

Citrus Roasted Chicken With Cranberry-Shallot Butter

Serves 4

  • 1 (3- to 4-pound) whole Smart chicken, patted dry
  • 1½ teaspoons kosher salt
  • Zest of 1 orange
  • Cranberry-Shallot Butter
  • 8 tablespoons unsalted butter, room temperature
  • ¼ cup dried cranberries, roughly chopped
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 tablespoon chopped flat-leaf parsley
  • ½ teaspoon kosher salt
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon freshly ground black pepper
  • 1 cup chicken broth
  • ½ cup dry white wine
  • 2 teaspoons all-purpose flour

Let chicken rest at room temperature for 1 hour before cooking.

Preheat oven to 400°F. In a bowl, combine the butter, cranberries, shallots, garlic, parsley, salt, fennel, and black pepper, mix well, and divide. Carefully rub half of the butter under the chicken skin. In a small bowl, combine the 1½ teaspoons kosher salt and orange zest and rub over the chicken.

Place the chicken on a rack inserted into a large roasting pan. Roast for 1 hour. Transfer chicken to a platter and tent with foil.

While the chicken rests, transfer the roasting pan to medium-high heat. Add broth and wine and bring to a simmer. Whisk in the remaining butter and flour and simmer until thickened, about 5 minutes. Season with salt and pepper. For a smoother sauce, strain through a fine-mesh sieve into a serving bowl (optional).

Carve chicken into six or eight pieces and spoon sauce over to serve.

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