If you’re looking for a dish that brings bright citrus flavors together with perfectly roasted, juicy chicken, this Roasted Orange Chicken Recipe is an absolute must-try. It strikes the perfect balance between savory herbs and the natural sweetness of fresh oranges, resulting in a tantalizingly fragrant and flavorful meal that feels both comforting and special. With its caramelized skin and tender meat, this dish is bound to become a favorite for weeknight dinners or impressing guests without too much fuss.
Ingredients You’ll Need
The ingredients for this Roasted Orange Chicken Recipe are wonderfully straightforward yet essential to build those delicious layers of flavor. Each element plays a special role—from the herbs that add earthiness, to the orange glaze that delivers a vibrant zing, and simple staples that provide texture and moisture.
- Whole chicken (4-5 pounds): The centerpiece of the dish, providing tender, juicy meat with crispy skin when roasted properly.
- Olive oil (2 tablespoons): Helps coat the chicken to lock in moisture while assisting in browning the skin.
- Garlic, minced (1 tablespoon): Adds a savory backbone and depth to the overall flavor.
- Fresh thyme, chopped (1 tablespoon): Brings a hint of earthy freshness that complements poultry beautifully.
- Fresh rosemary, chopped (1 tablespoon): Offers a piney, aromatic note that pairs perfectly with roasted chicken.
- Zest and juice of 2 large oranges: Injects bright citrus flavor and natural sweetness that makes this recipe truly stand out.
- Honey (1 tablespoon): Balances the acidity with a touch of sweetness and helps create a glossy glaze.
- Soy sauce (1 tablespoon): Adds subtle umami richness and helps deepen the color of the glaze.
- Dijon mustard (1 teaspoon): Lends a gentle tang and complexity to the glaze.
- Salt and pepper: Essential seasonings to enhance every flavor element.
- Small onion, quartered: Stuffed inside the chicken to release savory aromatics while roasting.
- Chicken broth (1 cup): Ensures the roasting pan stays moist and flavorful, keeping the chicken juicy.
- Butter (2 tablespoons, optional): Adds richness to the pan juices for serving, if desired.
How to Make Roasted Orange Chicken Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This relatively high temperature is perfect to get that golden, crispy skin on the chicken while keeping the juices locked inside. A hot oven is key for roasting poultry beautifully.
Step 2: Prepare the Chicken
Patting the chicken dry with paper towels is a simple but crucial step that ensures the skin crisps up nicely in the oven. Next, rub the entire bird inside and out with olive oil, garlic, thyme, rosemary, salt, and pepper. Make sure every part is evenly coated so flavors penetrate the meat as it roasts.
Step 3: Make the Orange Glaze
Combine the zest and juice of the oranges with honey, soy sauce, and Dijon mustard in a small bowl. This glaze is the secret star that gives this recipe its signature vibrant flavor and beautiful glaze on the chicken skin. Set it aside, as you’ll be brushing it on in layers.
Step 4: Stuff the Chicken
Place the quartered onion inside the chicken’s cavity. This adds a lovely aromatic quality that subtly infuses the meat from the inside, elevating the overall taste with a mild sweetness from the onion roasting in the heat.
Step 5: Roast the Chicken
Place the chicken breast side up on a roasting pan or rack. Pour the chicken broth into the pan to keep the environment moist, helping prevent dryness. Brush the chicken with some of your prepared orange glaze to start building that flavorful, caramelized crust.
Step 6: Continue Roasting and Basting
Roast the chicken for about 1 hour at 400°F until the skin turns a gorgeous golden brown and an internal thermometer reads 165°F (75°C) in the thickest part of the thigh. Every 20 minutes, baste the chicken with more of the orange glaze to deepen the flavor layers and keep the surface moist and shiny.
Step 7: Rest and Carve
Once roasted, let your chicken rest for at least 10 minutes. Resting allows the juices to redistribute and keeps the meat juicy when you carve. Serve the chicken hot with the pan juices and extra orange glaze drizzled on top for an irresistible finish.
How to Serve Roasted Orange Chicken Recipe
Garnishes
Fresh herbs like thyme or rosemary tied in a little bunch on the platter add an elegant touch and a burst of herbal aroma. Thin slices of fresh orange or a sprinkle of orange zest also brighten the visual appeal and complement the flavors beautifully.
Side Dishes
This Roasted Orange Chicken Recipe pairs wonderfully with sides that soak up those luscious pan juices. Think creamy mashed potatoes, buttery roasted vegetables, or even a light citrusy salad to echo the orange notes. Rice pilaf or quinoa with herbs can also round out the meal for a satisfying plate.
Creative Ways to Present
For a special occasion, carve the chicken and arrange the pieces attractively on a large platter, surrounded by wedges of orange and sprigs of fresh herbs. Drizzle some extra glaze over to keep it glossy. Alternatively, serve individual plated portions with a drizzle of pan sauce and a jazzy side garnish for a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
Store any leftover roasted orange chicken in an airtight container in the refrigerator for up to 3 days. It keeps well and the flavors actually deepen as it rests. Just be sure to cool the chicken completely before sealing to maintain freshness.
Freezing
If you want to keep it longer, this chicken freezes beautifully. Remove the meat from the bones, wrap tightly in foil or plastic wrap and place it in a freezer-safe container. It will stay good for about 2-3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the chicken gently in a low oven (around 300°F or 150°C) covered with foil to keep it moist. You can also reheat slices in a skillet with a splash of broth, basting them until warmed through to maintain that lovely glaze and juiciness.
FAQs
Can I use chicken parts instead of a whole chicken?
Absolutely! You can use bone-in thighs or breasts. Just adjust cooking time accordingly—usually 30 to 45 minutes depending on the size and thickness, and keep basting with the orange glaze for that flavorful finish.
Is fresh orange juice necessary or can I use bottled juice?
Fresh orange juice is best because it offers a brighter, more vibrant citrus flavor that really makes this recipe pop. Bottled juice tends to be less fresh and might affect the overall taste, but in a pinch, it can work.
What sides go best with Roasted Orange Chicken Recipe?
Great options are creamy mashed potatoes, wild rice, roasted root vegetables, or a crisp green salad with a citrus vinaigrette to highlight the orange theme without overpowering the chicken.
Can I make the glaze ahead of time?
Yes! The orange glaze can be prepared a day ahead and stored in the refrigerator. Just bring it back to room temperature before using to ensure it spreads easily over the chicken.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer and check that the internal temperature reaches 165°F (75°C) at the thickest part of the thigh. The juices should also run clear when pierced with a fork.
Final Thoughts
This Roasted Orange Chicken Recipe has quickly become a go-to for those times you want a dish that looks and tastes like a celebration but requires only humble ingredients and straightforward steps. The blend of herbs, citrus, and that irresistible glaze transforms a simple roast chicken into something truly special. Give it a try—you might just find your new favorite way to enjoy one of the most comforting meals around.
Print
Roasted Orange Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Roasted Orange Chicken recipe features a whole chicken infused with fresh herbs and a vibrant orange glaze. The chicken is roasted to golden perfection, creating a flavorful and juicy dish that’s perfectly balanced with the sweetness of honey and the zestiness of fresh oranges. Ideal for a comforting family dinner, this recipe combines classic roasting with a bright citrus twist.
Ingredients
Main Ingredients
- 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
- Zest and juice of 2 large oranges
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 small onion, quartered
- 1 cup chicken broth
- 2 tablespoons butter (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the perfect temperature for roasting the chicken evenly and getting a crispy skin.
- Prepare the Chicken: Pat the chicken dry thoroughly with paper towels to help the skin crisp. Rub the entire chicken with olive oil, then evenly coat it with minced garlic, fresh thyme, rosemary, salt, and pepper for deep flavor.
- Make the Orange Glaze: In a small bowl, mix together the orange zest, fresh orange juice, honey, soy sauce, and Dijon mustard. This glaze will add a perfect balance of sweetness and tang to the chicken.
- Stuff the Chicken: Place the quartered onion inside the chicken’s cavity. This will infuse the meat with a mild onion aroma and extra moisture while roasting.
- Roast the Chicken: Position the chicken breast-side up on a roasting pan. Pour chicken broth around the chicken to keep it moist during cooking. Brush some of the orange glaze onto the chicken, reserving the rest for later basting.
- Roast: Place the roasting pan in the oven and roast for approximately 1 hour, or until the skin turns golden brown and the internal temperature reaches 165°F (75°C). Baste the chicken every 20 minutes with the remaining orange glaze to build layers of flavor and keep the meat juicy.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes to allow juices to redistribute. Carve the chicken and serve it with the pan juices and extra orange glaze for a deliciously moist and flavorful meal.
Notes
- Use a meat thermometer to ensure the chicken is fully cooked and safe to eat.
- Basting frequently helps keep the skin moist and flavorful.
- Letting the chicken rest before carving helps retain its juices.
- Optional butter can be added to the pan juices for richer flavor when serving.
- If preferred, substitute chicken broth with white wine or water.
