Orange Sage Roast Chicken - cooking recipe

Ingredients

2 tbsp butter
2 tbsp olive oil
1 None shallot, chopped
2 None oranges, zested and juiced, reserve juiced oranges
1 tbsp fresh chopped rosemary leaves, plus 1 sprig
1 tbsp fresh chopped sage leaves, plus 1 sprig
2 cloves garlic, minced
1 cup dry white wine or chicken broth
1 (6 lb) whole chicken

Preparation

Preheat oven to 350\u00b0F.
Heat butter and 1 tbsp olive oil in a large frying pan over medium heat. Cook shallot for 2 mins, or until softened. Add 1/2 cup orange juice, 2 tsp chopped rosemary, 2 tsp chopped sage, garlic and wine. Bring to a boil then reduce heat to medium and simmer for 5 mins, until reduced by half.
Meanwhile, combine 1 tbsp orange zest with remaining olive oil and herbs. Season chicken then spread zest mixture evenly over chicken. Stuff with reserved oranges and herb sprigs. Truss chicken then transfer to a roasting pan. Cover loosely with foil and roast for 1 hour. Remove foil and roast for 30 mins, or until a thermometer inserted in the thickest part of the thigh reads 175\u00b0F, basting occasionally with 1/2 of the wine mixture.
Transfer chicken to a serving platter. Transfer pan drippings to a clean saucepan and skim off fat. Add remaining wine mixture and bring to a boil, scraping off browned bits. Cook for 2 mins, until slightly thickened. Season. Serve sauce with chicken.