Orange Rosemary Chicken

Servings 4 servings


  • 1 whole roasting chicken
  • 3 tablespoons ghee or use coconut oil, melted
  • 1 tablespoon Dijon mustard
  • 2 teaspoons dried rosemary crushed
  • 3 cloves garlic pressed
  • 1 teaspoon of sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup white wine
  • 1/3 cup orange juice
  • 1 large orange peeled and quartered
  • 1 medium red onion quartered
  • Aluminum foil wrap


  • Preheat oven to 400 degrees.
  • Place chicken in a roasting pan. In a food processor or blender, process remaining ingredients (ghee through onion); pour mixture over the chicken.
  • Roast chicken for 30 to 40 minutes then cover it with foil and continue to roast for another 30 to 40 minutes or until a meat thermometer inserted inside a thigh (don’t let it touch a bone!) registered 165 degrees.
  • Serve sliced chicken topped with pan juices.


SERVING SUGGESTION: Steamed broccoli spears and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a little ghee or coconut oil, salt, and pepper till you get a mashed potatoes texture). NUTRITION: per serving: 878 Calories; 64g Fat; 59g Protein; 13g Carbohydrate; 2g Dietary Fiber; 270mg Cholesterol; 750mg Sodium. Exchanges: 0 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates. Points: 23
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