Roasted Chicken with Orange and Rosemary
Contributed by Diane S.

* Exported from MasterCook *

                 Roasted Chicken with Orange and Rosemary

Recipe By     : Redbook Magazine  March 2000
Serving Size  : 4     Preparation Time :0:00
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     navel orange
  2             sprigs  fresh rosemary
  3        tablespoons  butter -- softened
  1              clove  garlic -- minced
     1/2      teaspoon  paprika
  1       3 to 3 1/2-pound  whole chicken

1. Heat oven to 425 degrees. Grate zest from the orange and cut orange in
quarters. Chop part of 1 sprig of the rosemary to make 2 teaspoons chopped.
Blend together softened butter, orange zest, chopped rosemary, garlic,
paprika, 1 teaspoon salt, and 1/4 teaspoon ground black pepper by mashing
with the back of a fork.

2. Rinse and dry chicken. Rub half of the butter mixture under skin and
half over outside. Place orange quarters and remaining rosemary sprig in
chicken cavity. Place chicken on a rack in a small roasting pan and pour
1/2 cup water into the bottom of pan. Roast chicken on lowest oven rack
until cooked through, about 1 hour.