Ingredients

• For the rub:
  • 3 Tbsp. packed light brown sugar
  • 1 tsp. finely grated orange zest
  • 2 Tbsp. chopped fresh sage
  • 2 Tbsp. chopped thyme leaves
  • 1 Tbsp. chopped fresh rosemary plus more for garnish
  • 1 tsp. garlic (about one clove)
  • 1 tsp. freshly ground black pepper
  • 1 Tbsp. salt
  • 1 Tbsp white wine vinegar (or red wine vinegar)
  • 1⁄4 cup extra-virgin olive oil
  • 1½ tsp. Worcestershire sauce

  For the chicken:

  • A few sprigs of fresh rosemary
  • 1 Katie’s Best Chicken
  • 2 medium oranges, sliced
  • Chopped Veggies of your choice. We did: 1 white onion, about 10 red potatoes, 4 large carrots (sliced), and 4 celery sticks
  • 2 Tbsp. melted unsalted butter
  • A handful of cranberries for garnish (if desired)

Cook Time: 55min

Cooking Instructions

1. Preheat the oven to 450°F.
2. In a bowl, stir together brown sugar and orange zest. Stir in the sage, thyme, rosemary, garlic, salt, and pepper, olive oil, vinegar, and Worcestershire sauce.
3. In a roasting pan with a wire rack, add the chopped veggies of your choice, spreading them evenely underneath the wire rack. On the roasting tray, place orange slices in a thin layer on top of the wires to create a bed for the chicken. Scatter the thyme sprigs over the orange slices. Add the chicken, skin-side down. Brush the bird with roughly ⅓ of the reserved wet rub, then flip the chicken over (so that it is skin-side-up), and brush with the remaining wet rub. Transfer to the oven and roast until the juices are sizzling and the chicken skin is just beginning to brown. After 25-30 minutes, start basting the chicken with melted butter every 5 minutes, until chicken reaches an internal temperature of 160°F (This will take at least an additional 15 minutes). Remove from the oven. Allow the chicken to rest for 10 minutes before serving.
4. Transfer the roasted chicken, thyme, oranges to a large platter, and veggies in a separate large bowl. Garnish the chicken with cranberries or more fresh herbs if desired.