Roasted Orange Chicken (Print Version)
Juicy chicken infused with citrus, herbs, and honey, roasted to golden perfection with caramelized orange flavors.
# 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 to Follow:
01 -
Preheat your oven to 400°F (200°C).
02 -
Pat the whole chicken dry with paper towels to help the skin get crispy while roasting.
03 -
Rub the chicken with olive oil, minced garlic, fresh thyme, rosemary, salt, and pepper, ensuring even coverage.
04 -
In a small bowl, whisk together the orange zest, orange juice, honey, soy sauce, and Dijon mustard. Set aside.
05 -
Place the quartered onion inside the cavity of the chicken to enhance flavor during roasting.
06 -
Place the chicken breast side up in a roasting pan. Pour the chicken broth around the chicken in the pan to keep it moist.
07 -
Brush the chicken with the prepared orange glaze, reserving some for later basting and serving.
08 -
Roast the chicken in the preheated oven for about 1 hour, or until the skin is golden and the internal temperature reaches 165°F (75°C). Halfway through cooking, baste the chicken with additional glaze.
09 -
Remove the chicken from the oven and let it rest for 10 minutes before carving to retain juices.
10 -
Serve the roasted chicken with the pan juices and additional orange glaze on the side for drizzling.