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Roasted Herb Chicken with Mandarin Orange

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If you love roasted chicken, this roasted herb chicken is an easy dinner recipe you will want to make again and again!

This oven roasted chicken recipe is full of all of the good stuff, garlic, fresh herbs, and sliced oranges. You will love how moist and flavorful this roasted chicken is!

a roasted chicken in a cast iron skillet. Oranges and herbs are stuffed under the skin.

(*This post is written in partnership with CK Mondavi and Family. As always, the opinions here are all my own.)

I am so excited to talk to you about wine today! Do you ever find it difficult to pair wines with dishes you cook? I used to feel so out of my depth about wine pairing. Mr. Fearless Dining and I have been going to more wine tastings lately and educating ourselves on flavor profiles of wine.

I think you are going to be very happy with these wines from CK Mondavi. They are priced at a level that anyone can enjoy them. High-quality wine at a reasonable cost = a win-win for everyone!

What is special is that these wines taste expensive…you can’t say that about many bottles of wine under $10 a bottle! Mr. Fearless Dining and I were completely surprised by these wines. Their 2015 Cabernet won a silver medal at the 2017 Critics Challenge and the silver medal at the 2017 International Women’s Wine Competition. Their Chardonnay won a bronze medal at the Tastings 2016 World Wine Championships, and their 2014 Merlot won a silver medal in the 2017 Critics Challenge.

Bottles of CK Mondavi wines. Cabernet, Merlot and Chardonnay

Wine Pairings

I love when I find good wines that pair beautifully with a recipe. I tried CK Mondavi’s Chardonnay, Merlot, and Cabernet. Each has a distinct flavor profile!

We paired the CK Mondavi Merlot with this flavorful roasted chicken dinner recipe. The hint of oak and cherry tastes delicious with the fresh herbs and citrus. CK Mondavi’s Merlot is a medium-bodied wine, which allows it to pair with either poultry or red meat.

If you love white wine, CK Mondavi’s Chardonnay would also work beautifully with this roasted herb chicken.

A roasted chicken in a cast iron skillet. A bottle of wine and a glass is next to the skillet

The secret to this roasted chicken is to stuff the fresh herbs, garlic, and orange under the skin. This allows the flavors to seep into the meat while roasting in the oven.

What are the best herbs for chicken?

Many herbs work beautifully with chicken. Here are some of my favorites, which are in this recipe:

  • thyme
  • rosemary
  • sage

Although these herbs are not in this particular baked chicken recipe, these herbs all go with chicken:

  • tarragon
  • parsley
  • chives
  • oregano

a bottle of ck mondavi merlot and a glass of wine next to the bottle

Here are some delicious side dish recipes to enjoy with this roasted herb oven baked chicken:

Are you ready to make this whole roasted chicken recipe? I used my cast iron skillet to make this recipe. Feel free to make it in a roasting pan, or even a casserole dish.

How to use fresh herbs in an oven baked chicken recipe:

fresh chopped herbs and garlic in a bowl

Chop up the fresh herbs and add them to a small bowl, add the melted butter, minced garlic, salt, and pepper and mix well.

a raw chicken with herbs and sliced oranges under the skin

Take the raw chicken and make small cuts under the breast skin and legs. Take some of the herbed butter and rub all under the skin. This will allow the flavors to cook deeply into the meat. Rub the extra on the outside of the chicken.

Next, slice a mandarin orange or tangerine. Add these orange slices under the skin as well. Bake and serve hot when the internal temperature is 165 F degrees.

5 from 8 votes
Print
Roasted Herb Chicken
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

An easy roasted herb chicken with tangerine slices.

Course: Main Course, Main Dish
Cuisine: American
Servings: 8
Calories: 496 kcal
Author: Sandi Gaertner
Ingredients
  • 4 pound chicken
  • 3 tablespoons butter or olive oil
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 1 tablespoon sage
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cloves garlic minced
  • 1 tangerine sliced
Instructions

  1. Preheat the oven to 375 F degrees.

  2. Add chopped herbs, melted butter (or olive oil), minced garlic, salt and pepper in a bowl. Mix well.

  3. Make small cuts to open the skin under the chicken breast. (You can also do this for the legs if you like.)

  4. Stuff some herb mixture in both and rub along under the skin. Rub the extra all over the outside of the chicken.

  5. Slice the tangerine and add slices under the skin.

  6. Bake for one hour, or until the meat registers 165 F degrees with a meat thermometer.

  7. Serve hot.

Nutrition Facts
Roasted Herb Chicken
Amount Per Serving (1 g)
Calories 496 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 10g 50%
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
Cholesterol 170mg 57%
Sodium 376mg 16%
Potassium 456mg 13%
Total Carbohydrates 2g 1%
Sugars 1g
Protein 42g 84%
Vitamin A 9.1%
Vitamin C 10.3%
Calcium 4.2%
Iron 13.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  7. When I look at a recipe for a whole chicken, I am also thinking about the leftovers. With this combination of herbs and the mandarins, I have already come up with the dishes to serve the next day. All of this is assuming that there even are any leftovers! This chicken sounds amazing!

    Reply

  8. There is so much great information in this post. I am always trying to think of which herbs to use and which wine to serve. This citrus and herb combination sounds delicious. Mandarins are a nice wintery citrus choice.

    Reply

  10. Modavi was the first winery I ever visited in Napa! I bet the cab sav is delicious. I haven’t tried this line of wines yet, but will need to seek them out.

    Reply

  11. Loving all the herbs and wine parings, all about the wine pairings! I haven’t tried these ones before, I’ll have to check them out although with our lately wine shipments we are all full capasity (and lacking storage space for the magnums they sent in our club orders) but in a couple weeks I’ll have room so these are on my list.

    Reply

  14. Oh my goodness, I bet the tangerine imparts such a wonderful citrus flavor! And I’m totally one of those people who picks wine because of the label – and I really like that one! It’s so clean, bold, and intriguing. Not the normal script type of label.

    Reply

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