Roasted Orange Chicken

This succulent roasted orange chicken brings together the bright citrus flavors of fresh oranges with aromatic herbs for a show-stopping dinner that's actually simple to prepare. The sweet-savory glaze caramelizes beautifully on the skin, creating a dish that's both impressive and comforting.

I developed this recipe when looking for ways to use the abundance of oranges from my neighbor's tree. Now it's become our go to special occasion meal that makes the house smell absolutely heavenly while it roasts.

Ingredients

• Whole chicken: provides juicy meat and crispy skin in one dish. Look for one around 4 5 pounds that feels heavy for its size
• Fresh oranges: deliver both zest and juice for layered citrus flavor. Choose plump fruits that feel heavy for maximum juice
• Honey: adds natural sweetness that helps the skin caramelize beautifully
• Soy sauce: brings umami depth that balances the sweetness of the orange and honey
• Fresh herbs: like thyme and rosemary infuse the meat with aromatic flavor. Always choose fresh over dried for this recipe
• Dijon mustard: acts as an emulsifier for the glaze while adding subtle tang
• Chicken broth: creates steam in the oven for juicier meat while forming the base of the pan sauce

Step-by-Step Instructions

Prep the Bird:

Pat the chicken completely dry with paper towels, working methodically to remove all moisture from the skin. This crucial step ensures crackling crisp skin rather than steamed. Take your time here as a properly dried chicken will reward you with significantly better texture.

Create the Flavor Base:

Combine olive oil, minced garlic, and chopped herbs in a small bowl to form a paste. Massage this mixture thoroughly all over the chicken, getting under the skin where possible without tearing it. This infuses the meat with flavor from the inside out rather than just seasoning the surface.

Craft the Orange Glaze:

Whisk together orange zest, fresh juice, honey, soy sauce and Dijon until completely smooth. The mustard will help emulsify the mixture so the oils don't separate during cooking. Reserve about a third of this mixture for basting during cooking and serving at the table.

Prepare for Roasting:

Position the chicken breast side up on a roasting rack inside a pan. Stuff the cavity with quartered onions which will release aromatic steam from inside the bird. Pour chicken broth into the bottom of the pan to create a moist environment while collecting drippings for sauce.

Roast to Perfection:

Begin roasting at 400°F, applying glaze every 20 minutes with a pastry brush for multiple layers of flavor. The sugars in the honey and orange will gradually caramelize, creating a mahogany exterior. Cook until the thickest part of the thigh registers 165°F, typically 60 75 minutes depending on your oven and the size of your chicken.

Rest and Serve:

Allow the chicken to rest for a full 10 minutes before carving to retain maximum juiciness. Meanwhile, strain the pan juices and whisk in butter for a luxurious sauce. Serve carved chicken with a drizzle of both the reserved fresh glaze and the rich pan sauce.

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The secret to this recipe is definitely the double use of the orange glaze both during roasting and as a fresh sauce at the table. My family fights over who gets to scrape up the caramelized bits from the bottom of the roasting pan they have so much concentrated flavor from the glaze and chicken drippings.

Making Ahead Options

This chicken can be prepped entirely the day before cooking. Simply prepare the herb rub and orange glaze, then apply to the chicken and refrigerate overnight. This actually improves the flavor as the seasonings have more time to penetrate the meat. Just bring the chicken to room temperature for 30 minutes before roasting. The glaze can be made up to three days ahead and stored separately in the refrigerator.

Perfect Pairings

Orange chicken pairs beautifully with sides that complement its sweet citrus notes. Try roasting potatoes and carrots in the same pan during the last 45 minutes of cooking to absorb the flavorful drippings. A wild rice pilaf makes an elegant accompaniment, while a simple arugula salad with a light vinaigrette provides a peppery contrast that cuts through the richness of the chicken.

Troubleshooting Tips

If your chicken skin isn't browning properly, position it on a higher rack in your oven for the last 15 minutes of cooking. For an extra crispy finish, you can also brush the skin with a mixture of honey and orange juice, then broil for 2 3 minutes just before serving. Watch carefully to prevent burning. If the glaze starts to burn during cooking, tent the darkened areas loosely with foil while allowing the rest of the chicken to continue browning.

Recipe FAQs

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

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching bone. The juices should run clear, not pink, and the skin should be golden brown and crispy.

→ Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried herbs for fresh ones. As a general rule, use one-third the amount of dried herbs as you would fresh (1 teaspoon dried for 1 tablespoon fresh) since dried herbs are more concentrated in flavor.

→ What sides pair well with this orange chicken?

This chicken pairs beautifully with roasted potatoes, wild rice, steamed vegetables, or a fresh green salad. The citrus flavors complement starches nicely, and the pan juices make an excellent drizzle for the sides as well.

→ Can I make this dish with chicken pieces instead of a whole chicken?

Absolutely! You can use chicken pieces like thighs, breasts, or leg quarters instead of a whole chicken. Adjust the cooking time accordingly - bone-in pieces typically need 35-45 minutes at the same temperature, while boneless pieces may only need 25-30 minutes.

→ How can I make the skin extra crispy?

For extra crispy skin, thoroughly pat the chicken dry before seasoning, and make sure the oven is fully preheated to 400°F. You can also brush the skin with a bit of melted butter in the last 15 minutes of cooking, or briefly broil the chicken for 2-3 minutes at the end of cooking time (watch carefully to prevent burning).

→ Can I prepare this dish ahead of time?

You can prepare the orange glaze and season the chicken up to 24 hours in advance, keeping them separately refrigerated. The chicken can even marinate in some of the glaze overnight for deeper flavor. Just bring the chicken closer to room temperature before roasting for more even cooking.