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Roast Chicken with Rosemary-Orange Butter

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant roast chicken with rosemary-orange butter offers a bright, herbaceous twist on the traditional Sunday roast. By infusing the butter with fresh citrus zest and woody rosemary, the meat stays incredibly succulent while the skin crisps to a beautiful golden colour. The addition of shallots and a crisp white wine reduction creates a sophisticated pan sauce that elevates the dish without the need for heavy, flour-based gravies.

As a diabetes-friendly main course, this recipe prioritises high-quality protein and fresh aromatics over processed additives. It is naturally low in carbohydrates, making it an excellent choice for a healthy family meal or a seasonal dinner party. Serve it alongside a generous portion of steamed green vegetables or roasted roots for a balanced, nutritious and comforting homemade feast.

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Ingredients for Roast Chicken with Rosemary-Orange Butter

  • 3 shallots

  • 90ml (3/4 stick) butter, room temperature

  • 20ml minced fresh rosemary

  • 1 tablespoon grated orange peel

  • 450g whole roasting chicken, neck and heart reserved

  • 1 medium onion, chopped

  • 2 medium carrots, peeled, chopped

  • 1 celery stalk, chopped

  • 180ml dry white wine

  • 350ml canned low-salt chicken broth

How to make Roast Chicken with Rosemary-Orange Butter

Position rack in centre of oven; preheat to 204°C. Mince 1 shallot; mix with butter, rosemary and peel in small bowl. Season with salt and pepper. Set aside.

Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs. Sprinkle chicken cavity with salt and pepper. Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape. Spread remaining butter over chicken. Sprinkle chicken with salt and pepper.

Place rack in large roasting pan. Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots; add to pan. Place chicken, breast side up, on rack in pan. Roast chicken until meat thermometer inserted into innermost part of thigh registers 82°C., stirring vegetables in pan occasionally, about 1 hour 40 minutes. Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).

Place same roasting pan over medium-high heat. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes. Add broth. Simmer until sauce is reduced to 350ml , stirring often, about 6 minutes. Strain into 2-cup glass measuring cup; discard solids. Spoon fat from top of sauce. Season to taste with salt and pepper. Serve chicken with pan sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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