If you’re looking for a showstopper that fills your kitchen with the enchanting aroma of citrus and herbs, this Roasted Orange Chicken Recipe is an absolute must-try. Juicy, tender chicken is infused with the bright, tangy flavors of fresh oranges, balanced perfectly by fragrant thyme and rosemary. The beautiful caramelized skin offers a crispy contrast to the moist meat inside, making it a comforting, yet sophisticated dish that’s perfect for weeknight dinners or special occasions. Get ready to wow your family and friends with a simple recipe that feels like a warm hug on a plate.
Ingredients You’ll Need
These ingredients are surprisingly straightforward, yet each one plays a crucial role in elevating the dish’s flavor and texture. From the fresh herbs to the sweet and zesty orange components, every element harmonizes to create that unforgettable roasted chicken experience.
- Whole chicken (4-5 pounds): The star of the dish, providing juicy meat with crispy skin when roasted just right.
- Olive oil (2 tablespoons): Helps in evenly distributing the herbs and encourages a golden, crisp skin.
- Garlic, minced (1 tablespoon): Adds aromatic depth and a lovely pungent kick to the chicken.
- Fresh thyme, chopped (1 tablespoon): Brings an earthy, slightly floral note that balances the citrus beautifully.
- Fresh rosemary, chopped (1 tablespoon): Infuses the chicken with a piney, herbal undertone perfectly suited for roasting.
- Zest and juice of 2 large oranges: The heart of this recipe, providing vibrant citrus flavor and brightness.
- Honey (1 tablespoon): Adds a touch of sweetness that helps caramelize the skin and accentuates the orangey glaze.
- Soy sauce (1 tablespoon): Introduces umami depth and balances the sweetness with a subtle saltiness.
- Dijon mustard (1 teaspoon): Gives a slight tang and complexity to the glaze.
- Salt and pepper to taste: Essential seasonings that bring all the flavors together.
- Small onion, quartered: Placed inside the chicken for a subtle sweet aroma and enhanced flavor from within.
- Chicken broth (1 cup): Keeps the chicken moist while roasting and makes a flavorful base for serving juices.
- Butter (2 tablespoons, optional): Adds richness to the final pan juices if you like a silkier sauce to drizzle over your chicken.
How to Make Roasted Orange Chicken Recipe
Step 1: Preheat the Oven
Start by setting your oven to 400°F (200°C). A hot oven is key to getting that perfectly crisp, golden skin while keeping the meat juicy on the inside.
Step 2: Prepare the Chicken
Patting the chicken dry is an essential step to help crispness. Then, rub it thoroughly with olive oil, minced garlic, freshly chopped thyme and rosemary, plus salt and pepper. This herbaceous coating carries the recipe’s aromatic foundation.
Step 3: Make the Orange Glaze
In a small bowl, whisk together the orange zest, fresh orange juice, honey, soy sauce, and Dijon mustard. This glaze is your secret weapon, packing that tangy, sweet, and savory punch that defines the Roasted Orange Chicken Recipe.
Step 4: Stuff the Chicken
Pop the quartered onion inside the chicken’s cavity. As it roasts, the onion will release gentle sweetness and moisture, boosting flavor from the inside out.
Step 5: Roast the Chicken
Place the chicken breast side up on a roasting pan and pour the chicken broth around it—not on the chicken—this keeps the meat moist and creates delicious pan drippings. Brush the chicken with some of the orange glaze now but hold onto the rest for later basting.
Step 6: Baste and Roast
Place the chicken in the oven and roast for about 1 hour. Every 20 minutes, carefully baste with the reserved orange glaze to build layers of flavor and encourage that beautiful caramelization.
Step 7: Rest and Serve
Once done, let the chicken rest on a cutting board for 10 minutes before carving. This resting period allows the juices to redistribute, resulting in tender, moist bites. Serve with the pan juices and an extra drizzle of orange glaze.
How to Serve Roasted Orange Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley or some orange zest on top can brighten up the presentation and add a fresh pop of color. Thinly sliced green onions also complement the flavors wonderfully.
Side Dishes
This roasted orange chicken pairs beautifully with fluffy rice or creamy mashed potatoes that soak up all those heavenly pan juices. Roasted seasonal vegetables or a crisp green salad with a citrus vinaigrette will round out the meal with freshness and texture.
Creative Ways to Present
For a festive touch, serve the chicken platter surrounded by orange slices and sprigs of fresh herbs. You can also carve the chicken into bite-sized pieces and toss them in a light orange glaze for a fun, finger-food style presentation at gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover roasted orange chicken keeps beautifully in the fridge for up to 3 days. Store in an airtight container to maintain moisture and flavor.
Freezing
You can freeze leftover chicken for up to 2 months. Slice or shred the meat before freezing to make reheating quicker and easier later on.
Reheating
Warm your chicken gently in the oven at 325°F with a splash of chicken broth to keep it moist. You can also reheat in the microwave covered with a damp paper towel to prevent drying out.
FAQs
Can I use chicken parts instead of a whole chicken?
Absolutely! Chicken thighs or breasts work well. Just adjust the cooking time accordingly, as pieces will generally roast faster than a whole bird.
What if I don’t have fresh herbs?
Dried thyme and rosemary can be used in a pinch, but use about half the amount, as dried herbs are more concentrated and could overpower the dish.
Can I make the orange glaze in advance?
Yes, the glaze can be made a day ahead and stored in the fridge. Just give it a good whisk before using to recombine any separation.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer—when the thickest part of the thigh reaches 165°F (75°C), your chicken is safe and ready to serve.
Is this recipe gluten-free?
Yes! Just make sure to use gluten-free soy sauce if you need to avoid gluten, and this recipe fits any gluten-free diet perfectly.
Final Thoughts
This Roasted Orange Chicken Recipe is one of those dishes that feel like a celebration every time you make it. With its perfect balance of sweet, savory, and herbal notes, and that gorgeous citrus aroma filling your kitchen, it’s sure to become a beloved favorite. Don’t hesitate—grab those oranges and herbs and give it a try today. Your tastebuds will thank you.
Print
Roasted Orange Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Roasted Orange Chicken recipe delivers a succulent, flavorful dish with a perfect balance of citrusy sweetness and herbal notes. A whole chicken is rubbed with fresh garlic, thyme, rosemary, and a zesty orange glaze, then oven-roasted to golden perfection. Ideal for a comforting family dinner, this dish features a delectable orange and soy sauce glaze that keeps the chicken moist and aromatic.
Ingredients
Chicken and Seasoning
- 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
- Salt and pepper to taste
- 1 small onion, quartered
- 2 tablespoons butter (optional)
Orange Glaze
- Zest and juice of 2 large oranges
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
Others
- 1 cup chicken broth
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken at the right temperature for a crispy skin and juicy interior.
- Prepare the Chicken: Pat the whole chicken dry using paper towels to ensure crisp skin. Rub the chicken all over with olive oil, minced garlic, chopped thyme, chopped rosemary, salt, and pepper to evenly coat it and infuse flavor.
- Make the Orange Glaze: In a small bowl, whisk together the orange zest, orange juice, honey, soy sauce, and Dijon mustard until well combined. Set this flavorful glaze aside for basting.
- Stuff the Chicken: Place the quartered onion inside the cavity of the chicken. This adds aromatic flavor from within during roasting.
- Roast the Chicken: Position the chicken breast side up on a roasting pan and pour the chicken broth around it to keep the environment moist. Brush the chicken with some of the orange glaze, reserving the rest for later use.
- Roast and Baste: Roast the chicken in the preheated oven for approximately 1 hour, or until the skin is golden brown and an internal thermometer reads 165°F (75°C). Every 20 minutes, baste the chicken generously with the remaining orange glaze to build layers of flavor and prevent drying.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes to redistribute juices and ensure tenderness. Carve the chicken, then serve with pan juices and any extra orange glaze for a vibrant, juicy finish.
Notes
- Use a meat thermometer to check doneness for perfect cooking—165°F (75°C) in the thickest part of the thigh is safe and tender.
- For extra richness, brush with melted butter during the last basting session.
- Fresh herbs can be substituted or adjusted according to preference; dried herbs can be used but reduce quantity to one-third.
- Leftover chicken is delicious shredded for salads or sandwiches.
- This recipe pairs well with roasted vegetables or a light green salad.
