Juicy Citrus-Glazed Chicken

This orange-infused roasted chicken recipe creates a perfect harmony of citrus brightness and savory herb flavors that transforms an ordinary chicken into a memorable feast. The caramelized orange glaze adds a touch of sweetness while keeping the meat incredibly moist and flavorful throughout the roasting process.

I first created this recipe when looking to brighten up our Sunday dinner routine during winter months. The vibrant orange aroma that fills the kitchen while it roasts has become a signal to my family that something special is coming to the table.

Ingredients

• 1 whole chicken: about 4 to 5 pounds provides the perfect canvas for the orange glaze and ensures a juicy result
• Olive oil: helps create a crispy exterior and carries the herb flavors
• Fresh thyme and rosemary: essential aromatic herbs that complement the orange beautifully
• Orange zest and juice: from 2 large oranges provides both bright flavor and natural sweetness
• Honey: enhances caramelization and balances the citrus acidity
• Soy sauce: adds depth and umami to prevent the dish from being one dimensional
• Dijon mustard: works as an emulsifier for the glaze while adding subtle tang
• Small quartered onion: stuffed inside contributes aromatic flavor from within
• Chicken broth: creates steam in the roasting pan ensuring moist meat

Step-by-Step Instructions

Prep the Bird:

Pat the chicken completely dry with paper towels until no moisture remains on the skin. This crucial step ensures your chicken will develop that coveted crispy golden exterior rather than steaming. Thoroughly coat the entire bird with olive oil which acts as a flavor carrier for the herbs and helps achieve even browning.

Create the Glaze:

Whisk together orange zest orange juice honey soy sauce and Dijon mustard until completely smooth. The combination creates a perfect sweet tangy savory balance that will concentrate during roasting. Set aside about one third of this mixture for final basting and serving to ensure fresh flavor.

Initial Roasting:

Position chicken breast side up in a roasting pan with the onion quarters tucked inside the cavity. Pour chicken broth around not over the bird to create a humid environment in the oven. Brush the entire surface liberally with the orange glaze making sure to cover all exposed skin.

Basting and Finishing:

Halfway through cooking around the 30 minute mark brush another layer of glaze over the partially browned skin. This second application creates depth of flavor and helps achieve that beautiful caramelized finish. Continue roasting until the internal temperature reaches 165°F at the thickest part of the thigh.

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The orange honey glaze is truly transformative in this recipe. I discovered its magic somewhat by accident when trying to use up winter citrus and have refined it over many family dinners. My children who normally pick at their food always clean their plates when this chicken appears on the table.

Storage and Leftovers

Properly stored in an airtight container this roasted chicken stays delicious for up to 4 days in the refrigerator. The leftovers actually develop deeper flavor overnight making them perfect for next day sandwiches or salads. For best results when reheating cover loosely with foil and warm in a 325°F oven until just heated through rather than microwaving which can dry out the meat.

Make It Your Own

This versatile recipe welcomes customization based on what you have available. No fresh herbs? Substitute dried herbs using one third the amount. Looking for an interesting twist? Add a tablespoon of grated ginger to the glaze for an orange ginger variation. Want more sweetness? Increase the honey to two tablespoons. You can even swap the orange for blood oranges or a combination of orange and lemon for a different citrus profile.

Perfect Pairings

This roasted orange chicken pairs wonderfully with simple side dishes that complement rather than compete with its flavor profile. Consider serving alongside roasted root vegetables tossed in the same herb mixture wild rice pilaf or a simple green salad with a light vinaigrette. The pan juices make an excellent natural sauce for drizzling over mashed potatoes or soaking into crusty bread.

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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) at the thickest part of the thigh. You can use a meat thermometer to check. The juices should also run clear when you pierce the thigh, and the legs should move easily when wiggled.

→ Can I use chicken pieces instead of a whole chicken?

Yes, you can use chicken pieces instead of a whole chicken. If using pieces, reduce the cooking time to approximately 35-45 minutes, depending on the size and type of pieces. Bone-in pieces will take longer than boneless. Continue to baste with the orange glaze during cooking for the best flavor.

→ What sides pair well with orange chicken?

This orange chicken pairs beautifully with roasted vegetables like carrots or Brussels sprouts, steamed green beans, or a crisp green salad. For starches, consider serving with wild rice, couscous, or roasted potatoes. The citrus flavors also complement side dishes with herbs like rosemary or thyme.

→ Can I prepare this dish in advance?

You can prepare the orange glaze up to 2 days in advance and store it in the refrigerator. You can also season the chicken up to 24 hours ahead of time, cover it, and refrigerate it. Just remember to bring the chicken to room temperature for about 30 minutes before roasting for the most even cooking.

→ How can I make the skin extra crispy?

For extra crispy skin, make sure to thoroughly pat the chicken dry with paper towels before seasoning. You can also brush the skin with a little extra olive oil before roasting. Another trick is to start roasting at a higher temperature (425°F) for the first 20 minutes, then reduce to 375°F for the remaining cooking time.

→ Can I use other citrus fruits in this dish?

Absolutely! While orange gives a classic sweet-tangy flavor, you can experiment with other citrus fruits. Try using a combination of orange and lemon for more zing, blood oranges for a deeper flavor, or even grapefruit for a slightly bitter note. Just adjust the honey accordingly if using more tart citrus.