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
Scale
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.
