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

Scale

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)

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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.