Description
Roasted Orange Chicken is a juicy and flavorful roasted chicken dish infused with fresh orange, herbs, and a sweet-savory citrus glaze. Perfect for family dinners or special occasions, this recipe delivers crispy skin and tender meat with every bite.
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
1. Preheat your oven to 400°F (200°C).
2. Pat the whole chicken dry with paper towels.
3. Rub the chicken with olive oil, garlic, thyme, rosemary, salt, and pepper until evenly coated.
4. In a small bowl, whisk together orange zest, orange juice, honey, soy sauce, and Dijon mustard to make the glaze.
5. Place the quartered onion inside the cavity of the chicken.
6. Set the chicken breast side up in a roasting pan and pour chicken broth around the chicken.
7. Brush the chicken with the orange glaze, reserving some for basting and serving.
8. Roast the chicken for about 1 hour, basting halfway through cooking with additional glaze.
9. Cook until the skin is golden and the internal temperature reaches 165°F (75°C).
10. Remove the chicken from the oven and let it rest for 10 minutes before carving.
11. Serve with pan juices and extra orange glaze.
Notes
For extra crispy skin, allow the chicken to air dry uncovered in the refrigerator for a few hours before roasting.
Baste frequently for a richer caramelized orange glaze.
Serve with roasted vegetables or mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 145mg