There is something truly magical about the way citrus brightens up a classic roast, and this Roasted Orange Chicken Recipe captures that vibrant flavor perfectly. Imagine tender, juicy chicken with crispy golden skin, infused with the fresh zest and sweetness of oranges balanced by fragrant herbs and a touch of honey and soy for depth. It’s a comforting yet sophisticated dish that never fails to impress, ideal for a cozy family dinner or a festive gathering where you want to serve something both familiar and exciting.
Ingredients You’ll Need
This Roasted Orange Chicken Recipe uses a handful of straightforward ingredients, each playing a vital role in building layers of flavor that work beautifully together. From fresh herbs that add aroma to the bright and tangy orange elements giving it a refreshing twist, every item is essential for the delicious outcome.
- Whole chicken (4-5 pounds): The perfect size for even roasting and juicy meat.
- Olive oil (2 tablespoons): Helps to crisp the skin and bind the seasoning.
- Garlic, minced (1 tablespoon): Adds pungent warmth and depth.
- Fresh thyme, chopped (1 tablespoon): Brings earthy, herbal notes.
- Fresh rosemary, chopped (1 tablespoon): Infuses pine-like fragrance to the roast.
- Zest and juice of 2 large oranges: Provides bright citrus character and moisture.
- Honey (1 tablespoon): Balances acidity with gentle sweetness and encourages caramelization.
- Soy sauce (1 tablespoon): Adds savory umami complexity.
- Dijon mustard (1 teaspoon): Gives a subtle tang and depth to the glaze.
- Salt and pepper: Essential seasoning to enhance all flavors.
- Small onion, quartered: Puts extra flavor inside the chicken cavity as it roasts.
- Chicken broth (1 cup): Keeps the roast moist and creates luscious pan juices.
- Butter (2 tablespoons, optional): For added richness and glossy finish.
How to Make Roasted Orange Chicken Recipe
Step 1: Preheat the oven and prepare your chicken
Begin by setting your oven to 400°F (200°C). This high heat is perfect for crispy, golden skin. While it warms up, pat your chicken dry with paper towels—this crucial step ensures the skin roasts beautifully instead of steaming. Then, rub the bird evenly with olive oil, minced garlic, thyme, rosemary, salt, and pepper, making sure every nook is coated with this fragrant herbaceous layer.
Step 2: Whip up the vibrant orange glaze
In a small bowl, mix together the orange zest and juice with honey, soy sauce, and Dijon mustard. This glaze is where the magic happens—it’s a sweet, tangy, and savory blend that will coat the chicken with glossy, mouthwatering flavor as it roasts. Set it aside for basting later.
Step 3: Stuff the chicken with onion quarters
Pop the quartered onion into the cavity of your chicken. As the bird roasts, these onions gently steam and release their sweetness and depth, quietly enhancing every bite from the inside out.
Step 4: Roast your chicken to perfection
Place the chicken breast side up on a roasting pan and pour the chicken broth around it to keep things moist. Brush some of the orange glaze over the chicken surface, reserving plenty for basting. Roast the bird for about 1 hour, or until the skin turns a gorgeous golden brown and the internal temperature hits 165°F (75°C). Remember to baste with the remaining glaze every 20 minutes—this keeps the chicken juicy and showered in luscious orange flavor.
Step 5: Rest and prepare to serve
Once roasted, let your chicken rest for about 10 minutes before carving. This rest time lets the juices redistribute, guaranteeing every slice stays tender and flavorful. Serve with the pan juices and an extra drizzle of that beautifully sticky orange glaze for a finish that dazzles.
How to Serve Roasted Orange Chicken Recipe
Garnishes
A sprinkle of fresh orange zest or a few sprigs of thyme or rosemary over the carved chicken adds a burst of fresh color and aroma. Thin slices of fresh orange can also brighten the plate and complement the glaze’s citrus notes, creating a feast for both the eyes and taste buds.
Side Dishes
This recipe pairs wonderfully with simple, fresh sides like garlic mashed potatoes, roasted seasonal vegetables, or a crisp green salad. The brightness of the orange glaze balances hearty sides beautifully, while grains like wild rice or quinoa absorb the flavors of the pan juices effortlessly.
Creative Ways to Present
Try serving the chicken on a wooden board with some orange slices, fresh herbs, and a small bowl of glaze for dipping. For a festive twist, serve it alongside roasted root vegetables in a large rustic dish to showcase the whole meal family-style, encouraging everyone to dig in and enjoy.
Make Ahead and Storage
Storing Leftovers
If you have any leftover roasted orange chicken, store it in an airtight container in the refrigerator for up to 3 days. Make sure to separate the meat from the bones if you want to save space or plan to use it in salads or sandwiches later on.
Freezing
You can freeze cooked chicken for up to 2 months. Wrap portions tightly in plastic wrap and place in freezer bags to prevent freezer burn. Thaw overnight in the refrigerator before reheating to maintain its texture and flavor.
Reheating
To reheat, warm the chicken gently in an oven set to 325°F (165°C), covered with foil to keep it moist, or microwave in shorter bursts, checking frequently to avoid drying out. Adding a splash of the reserved orange glaze or some chicken broth while reheating helps retain juiciness and flavor.
FAQs
Can I use chicken pieces instead of a whole chicken?
Absolutely! Chicken thighs or drumsticks work well with this recipe. Adjust roasting time accordingly—pieces usually cook faster than a whole bird and remain juicy and flavorful with the orange glaze.
Is it possible to make this recipe dairy-free?
Yes, simply omit the butter or substitute it with a dairy-free alternative like olive oil or a plant-based margarine. The dish remains rich and delicious without it.
What can I do if I don’t have fresh herbs?
Dried thyme and rosemary can be used in a pinch, but use about one-third of the amount since dried herbs are more concentrated. The fresh aroma will be slightly different but still delightful.
Can I prepare the glaze ahead of time?
Yes, the orange glaze can be made up to a day ahead and stored in the refrigerator. Just give it a good whisk before using to recombine any separated ingredients.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer—the internal temperature should reach 165°F (75°C) at the thickest part of the thigh. If you don’t have a thermometer, make sure the juices run clear when pierced and there is no pink meat.
Final Thoughts
This Roasted Orange Chicken Recipe is one of those dishes you’ll be excited to make again and again once you try it. Its brilliant citrus flavor, combined with aromatic herbs and tender roasted chicken, creates a meal that feels both comforting and special. I encourage you to gather your ingredients and treat yourself and your loved ones to this bright, flavorful roast—you’ll be glad you did!
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Roasted Orange Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Roasted Orange Chicken recipe delivers a juicy and flavorful whole chicken infused with fresh herbs and a vibrant orange glaze. Slow-roasted to golden perfection, the chicken features a balanced blend of savory, sweet, and citrus notes, enhanced by garlic, thyme, and rosemary. Perfect for an impressive yet easy-to-make dinner, it pairs beautifully with simple sides.
Ingredients
Chicken and Herbs
- 1 whole chicken (about 4–5 pounds)
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 1 small onion, quartered
Orange Glaze
- Zest and juice of 2 large oranges
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
Additional
- 1 cup chicken broth
- 2 tablespoons butter (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the chicken to a perfect golden color.
- Prepare the Chicken: Pat the chicken dry with paper towels to ensure a crispy skin. Rub the entire chicken evenly with olive oil, minced garlic, fresh thyme, rosemary, salt, and pepper.
- Make the Orange Glaze: In a small bowl, mix together the orange zest, orange juice, honey, soy sauce, and Dijon mustard to create a tangy and sweet glaze.
- Stuff the Chicken: Place the quartered onion inside the cavity of the chicken. This will infuse extra flavor during roasting.
- Roast the Chicken: Position the chicken breast side up on a roasting pan. Pour the chicken broth around it to keep the meat moist. Brush the chicken with some of the prepared orange glaze, reserving the rest for basting.
- Cook the Chicken: Roast the chicken in the preheated oven for about 1 hour or until the skin turns golden and the internal temperature reaches 165°F (75°C). Every 20 minutes, baste the chicken with the reserved orange glaze to build layers of flavor and moisture.
- Rest and Serve: After roasting, let the chicken rest for 10 minutes to allow the juices to redistribute. Carve and serve the chicken with the pan juices and additional orange glaze on the side.
Notes
- Ensure the chicken is patted dry to help achieve crispy skin during roasting.
- Basting regularly helps develop a glossy, flavorful crust enhanced by the orange glaze.
- You can add butter to the pan broth before roasting for richer flavors, but it is optional.
- Use a meat thermometer to verify doneness and avoid undercooked poultry.
