1 cup chicken broth
3 cloves garlic, minced
1 4-6 pound whole roasting chicken, rinsed and patted dry
¼ cup Blood Orange Olive Oil
1 sprigs fresh rosemary
To taste salt and freshly ground black pepper
2 sprigs fresh thyme
4 ounces Plugra butter, cut into 1 tablespoon sized pieces
2 sprigs fresh sage
2 each navel oranges, halved
Preheat oven to 350 degrees F. Place the chicken broth into a small roasting pan and set aside.
Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken and place into the roasting pan. Squeeze the orange halves over the chicken and stuff the orange halves and herbs into the chicken cavity. Tie the legs together with kitchen twine. Rub in the minced garlic and then season the chicken with salt and pepper. Finally drizzle the Blood Orange Olive Oil all over the chicken.
Cover the pan with aluminum foil and bake for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until meat thermometer inserted into the thickest part of the thigh reads 165 degrees F, 1-½ to 2 hours. Baste the chicken every 15 minutes. Once cooked, allow the chicken to rest for 10 minutes before slicing.