Brown Sugar & Orange Herb Chicken Recipe

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 Miller Poultry Whole 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.

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 Miller Poultry Whole 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.

Handling & Preparation

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

Chicken Pieces
Description		 Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast		 170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips		 165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs		  180°F  1 – ½ hours
1 ½ – 2 ¼ hours

Handling & Preparation

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

Bone-In Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 170ºF

  • Leg quarters – 15-20 minutes per pound
  • Thighs – 15-20 minutes per pound
  • Breast/Split Breast – 20-25 minutes per pound

Boneless Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 165ºF

  • Thighs – 10-15 minutes per pound
  • Breast/Split Breast – 15-20 minutes per pound
  • Tender Strips – 10 minutes per pound

Whole Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 180ºF

  • Fryer/Boiler 3-4 lbs – 1.5 hours per pound
  • Roaster 5-7 lbs – 1.5-2.25 hours per pound