Roasted Orange Chicken (Printable Version)
Succulent chicken with a bright citrus glaze, balancing sweet orange with savory herbs for a delightful twist on a classic main dish.
# Ingredients:
→ Main Ingredients
01 -
1 whole chicken (about 4–5 pounds)
02 -
2 tablespoons olive oil
03 -
1 tablespoon garlic, minced
04 -
1 tablespoon fresh thyme, chopped
05 -
1 tablespoon fresh rosemary, chopped
06 -
Zest and juice of 2 large oranges
07 -
1 tablespoon honey
08 -
1 tablespoon soy sauce
09 -
1 teaspoon Dijon mustard
10 -
Salt and pepper to taste
11 -
1 small onion, quartered
12 -
1 cup chicken broth
13 -
2 tablespoons butter (optional)
# Steps:
01 -
Preheat your oven to 400°F (200°C). Pat the whole chicken dry with paper towels. Rub the chicken with olive oil, minced garlic, fresh thyme, rosemary, salt, and pepper, ensuring the entire bird is coated evenly.
02 -
In a small bowl, whisk together the orange zest, orange juice, honey, soy sauce, and Dijon mustard. Set aside.
03 -
Place the quartered onion inside the cavity of the chicken. Place the chicken breast side up on a roasting pan and pour the chicken broth around the chicken to keep it moist. Brush the chicken with the prepared orange glaze, reserving some glaze for later use. Roast the chicken for about 1 hour or until the skin is golden and the internal temperature reaches 165°F (75°C). Baste the chicken with more glaze halfway through to achieve a caramelized finish.
04 -
Once cooked, remove the chicken from the oven and let it rest for 10 minutes. Carve the chicken and serve with the pan juices and remaining orange glaze on the side.
# Notes:
01 -
Allowing the chicken to rest after roasting ensures the juices redistribute, keeping the meat moist and tender.