Juicy Citrus Glazed Chicken

This hearty roasted orange chicken has been my go-to recipe for years when I need to impress dinner guests without spending hours in the kitchen. The bright citrus notes complement the savory chicken perfectly, creating a dish that feels both sophisticated and comforting.

I first created this recipe when hosting my in-laws for the first time. Everyone was so impressed by the beautiful golden color and amazing aroma that filled the house. Now it's requested at nearly every family gathering.

Ingredients

• Whole chicken: 4 to 5 pounds provides the perfect canvas for our flavorful glaze and feeds a family beautifully
• Olive oil: helps crisp the skin and allows the herbs to adhere better
• Fresh garlic: minced finely creates an aromatic base that infuses throughout the meat
• Fresh thyme and rosemary: these aromatic herbs complement the citrus perfectly while adding complexity
• Orange zest and juice: from two large oranges brings bright acidity and natural sweetness
• Honey: balances the acidity of the orange with gentle sweetness for caramelization
• Soy sauce: adds umami depth that makes the flavor more complex and satisfying
• Dijon mustard: helps emulsify the glaze while adding a subtle tangy note
• Small quartered onion: stuffed inside flavors the meat from within as it roasts
• Chicken broth: creates steam in the roasting pan ensuring moist tender meat

Step-by-Step Instructions

Preheat and Prepare:

Begin by heating your oven to 400°F for the optimal roasting temperature. Thoroughly pat your chicken dry with paper towels which is crucial for achieving crispy golden skin. Many cooks skip this step but moisture is the enemy of crisp skin.

Season the Bird:

Massage the chicken with olive oil ensuring every inch is covered then apply garlic fresh herbs salt and pepper generously. Work the seasonings under the skin where possible for maximum flavor penetration. The oils from the herbs will bloom in the heat creating incredible aromatics.

Craft the Citrus Glaze:

Whisk orange zest juice honey soy sauce and Dijon mustard until completely incorporated. The mustard helps everything stay together while the honey will encourage beautiful caramelization. Reserve about a third of this mixture for basting and serving.

Position for Perfect Roasting:

Place your seasoned chicken breast side up on a roasting pan. Insert quartered onion pieces into the cavity which will steam and flavor from within. Pour chicken broth around not over the chicken creating a humid environment without washing away your seasonings.

The Roasting Process:

Brush your chicken generously with the orange glaze before placing in the oven. Roast for approximately one hour being sure to baste with additional glaze at the 30 minute mark. This double application ensures proper caramelization without burning. The chicken is done when a thermometer inserted into the thickest part of the thigh reads 165°F.

Rest Before Carving:

Allow your perfectly roasted chicken to rest for a full 10 minutes after removing from the oven. This crucial step allows juices to redistribute throughout the meat ensuring every bite remains succulent and moist.

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My family's favorite part about this dish is actually the incredible aroma that fills the house as it cooks. Something about the combination of citrus herbs and roasting chicken creates an atmosphere that makes everyone gather in the kitchen with anticipation. I particularly love using blood oranges when in season for their deeper flavor and beautiful color.

Perfect Pairings

This roasted orange chicken pairs beautifully with simple sides that complement without competing. Try serving it with wild rice pilaf which absorbs the flavorful pan juices or roasted root vegetables that can cook alongside the chicken in the oven. For a stunning presentation arrange fresh orange slices and herb sprigs around the carved chicken on a large platter.

Make Ahead Options

You can prepare this dish up to a day ahead by seasoning the chicken and making the glaze then refrigerating separately. Simply bring the chicken to room temperature for 30 minutes before roasting and proceed with the recipe. This makes it perfect for entertaining when you want to minimize day of cooking stress.

Seasonal Variations

During winter months add warming spices like cinnamon and star anise to the glaze for a holiday twist. In summer incorporate fresh basil instead of thyme and add grilled orange halves as a garnish. Fall calls for a splash of apple cider in the glaze while spring is perfect for adding tender fresh herbs like chervil or tarragon.

Ingredient Substitutions

If you prefer chicken pieces instead of a whole bird simply reduce the cooking time to about 35 minutes for bone in pieces. Turkey breast works wonderfully with this recipe for smaller holiday gatherings. Not a fan of citrus? Try substituting pomegranate juice and molasses for a delicious alternative with similar sweet tart notes.

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Recipe FAQs

→ What's the best way to ensure crispy skin on the chicken?

For perfectly crispy skin, thoroughly pat the chicken dry with paper towels before seasoning. Rubbing olive oil evenly over the skin helps it crisp up during roasting. Maintaining the high temperature (400°F) throughout cooking is also crucial, as is avoiding overcrowding the roasting pan.

→ Can I use chicken pieces instead of a whole chicken?

Yes! Chicken thighs, breasts, or leg quarters work well with this preparation. Adjust cooking times accordingly - bone-in pieces typically need 35-45 minutes while boneless pieces may only require 25-30 minutes. Continue basting with the orange glaze for the same flavorful results.

→ What sides pair well with this orange chicken?

This dish pairs beautifully with roasted vegetables like Brussels sprouts or carrots, which can cook alongside the chicken. Rice pilaf or couscous works well to absorb the flavorful juices. A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the chicken.

→ Can I make this dish ahead of time?

You can prepare the orange glaze and season the chicken up to 24 hours in advance. Store the chicken covered in the refrigerator and bring to room temperature before roasting. For best results with texture and flavor, it's ideal to roast just before serving, though leftovers reheat well for 2-3 days.

→ How do I know when the chicken is fully cooked?

The most reliable method is using a meat thermometer inserted into the thickest part of the thigh (without touching bone), which should read 165°F (75°C). The juices should run clear when pierced, not pink. Allow the chicken to rest for 10 minutes after cooking for the juices to redistribute throughout the meat.

→ Can I substitute the fresh herbs with dried ones?

Yes, you can substitute dried herbs for fresh ones using a 1:3 ratio (1 teaspoon dried equals 1 tablespoon fresh). Dried herbs have more concentrated flavor, so you'll need less. For the best flavor profile, crush dried herbs between your fingers before applying to release their essential oils.