Citrus Roasted Chicken With Cranberry-Shallot Butter
by Jen Plaggemars, Chef, Registered Dietitian & Personal Chef, Grand Rapids, Michigan
- 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.