Roasted Orange Chicken (Printable Version)
Juicy chicken with a caramelized orange-honey glaze, aromatic herbs, and crispy skin for a delicious sweet-savory main course.
# Everything You’ll Need:
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 Cook:
01 -
Preheat your oven to 400°F (200°C).
02 -
Pat the whole chicken dry with paper towels. Rub it with olive oil, minced garlic, fresh thyme, rosemary, salt, and pepper to coat the bird evenly.
03 -
In a small bowl, whisk together the orange zest, orange juice, honey, soy sauce, and Dijon mustard. Set aside.
04 -
Place the quartered onion inside the cavity of the chicken for extra flavor during roasting.
05 -
Place the chicken on a roasting pan breast side up. Pour the chicken broth around the chicken in the pan to keep it moist during roasting.
06 -
Brush the chicken with the prepared orange glaze, reserving some glaze for basting and serving later.
07 -
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 glaze halfway through for a caramelized finish.
08 -
Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with pan juices and additional glaze on the side.
# Extra Suggestions:
01 -
Resting the chicken ensures the meat stays juicy by redistributing the internal juices.