Orange Roasted Chicken

This is a recipe for a roasted chicken, but I decided to try it with a double chicken breast instead. I halved the ingredients and had to lower the cooking time. I placed the orange halves on the roasting rack under the chicken breast. There was a lot of gravy and I chose to serve it over rice. The orange flavor was subtle, and worked well with the rosemary flavor. But, next time I would us a fresh sprig of rosemary so I could fish it out, or grind the dried rosemary.

Orange Roasted Chicken

1 roasting chicken (5-lb.)
1/4 c. butter, melted
salt and pepper
1/2 t. dried rosemary
2 oranges, cut in half
1/4 c. corn starch
2 c. orange juice
1 c. chicken bouillon
1 T brown sugar

1. Preheat oven to 325ºF.
2. Brush chicken with butter and season with salt, pepper, and rosemary. Place oranges in chicken cavity. Roast in oven for about 2 1/2 hours.
3. Remove chicken from pan. Sprinkle corn starch into the pan. Stir and cook over medium heat just until smooth. Remove from heat.
4. Gradually stir in remaining ingredients until smooth. Bring to a boil over medium heat, stirring constantly, and boil 2 minutes. Makes 6 servings.