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
Scale
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.
