• 1 (3 1/2 - 3 3/4 pounds) chicken, whole
  • 1 sage sprig, fresh
  • 1 thyme sprig, fresh
  • 1 rosemary sprig, fresh
  • 3 Clove garlic, smashed
  • 2 Teaspoon salt
  • 2 Teaspoon black pepper, fresh ground
  • 2.5 Cup Minute Maid® Orange Juice
  • .25 Cup onions, diced
  • .12 Cup carrots, diced
  • .12 Cup celery, diced
  • .5 Cup white wine or water
  • 1 Cup chicken broth, reduced sodium
  • 1 Tablespoon sugar
  • 1 Tablespoon olive oil
  • .75 Cup pearl onions, trimmed, par-cooked
  • .5 Cup carrot, trimmed, 1/2" bias, par-cooked
  • .5 Cup parsnip, trimmed, 1/2" bias, par-cooked
  • .75 Cup broccoli florets, trimmed, par-cooked


  • Total Time: 5 hr 45 min
  • Prep Time: 4 hr 30 min
  • Cook Time: 1 hr 15 min
  1. Season chicken cavity with 2 teaspoons and pepper. Place fresh herbs and garlic inside cavity. Inject 1/2 cup orange juice into chicken meat; pour 1/2 cup orange juice into cavity and truss, if desired. Place chicken in a Ziploc bag and pour 1 cup of orange juice over top of chicken. Seal bag, refrigerate, and marinate at least 4 hours. Preheat oven to 450°F. Remove chicken from bag and drain juice back into bag. Place chicken into roasting pan. Reserve marinade for sauce. Roast chicken for 30 minutes, while basting occasionally with pan drippings. Reduce oven temperature to 400°F, and continue roasting and basting to an internal temperature of 165°F, about 30-45 minutes longer. Remove chicken to a serving platter and hold warm while making the sauce. Place roasting pan on the stovetop over medium heat. Add diced onions, carrots, and celery and cook until the vegetables begin to brown, about 10-15 minutes. Skim any excess fat. Add the white wine (or water), chicken broth, reserved orange juice marinade and 1/2 tablespoon sugar. Simmer mixture while gently scraping the drippings from the bottom of the pan. Cook until sauce begins to thicken and is reduced to 1/3 of its original volume (about 1 cup), about 20 minutes. Adjust seasoning to taste. Strain sauce and hold warm. Makes 4 servings