Roasted Orange Chicken (Print Version)
Succulent chicken with a citrus honey glaze, fresh herbs, and caramelized skin that creates an impressive yet simple dinner.
# Ingredients:
01 -
1 whole chicken (approximately 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 to taste
11 -
Pepper to taste
12 -
1 small onion, quartered
13 -
1 cup chicken broth
14 -
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 coating over the entire bird.
04 -
Whisk together the orange zest, orange juice, honey, soy sauce, and Dijon mustard in a small bowl. Set aside.
05 -
Place the quartered onion inside the cavity of the chicken to enhance flavor.
06 -
Place the chicken breast side up in a roasting pan and pour the chicken broth around it to keep it moist during roasting.
07 -
Brush the chicken with the prepared orange glaze, reserving some glaze for 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). Baste with additional glaze halfway through cooking for a caramelized finish.
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 reserved orange glaze on the side for drizzling.