introduction

This is a clear and warm roast chicken with sweet orange. It uses fresh herbs and a bright orange glaze. You can make it for a week night or for guests. Read more tips like this on baked ranch chicken for more oven recipes.

why make this recipe

You will get a crisp skin and a wet, soft inside. The orange gives the bird a nice bright taste. This dish looks good and needs few tools. If you like bold sauce, try a guide like bang bang chicken bake for another easy dish idea.

how to make Roasted Orange Chicken

Make a simple glaze and rub for the bird. Pat the chicken dry. Rub the skin with oil, garlic, herbs, salt, and pepper. Brush the orange glaze on the bird. Roast at high heat to make the skin brown and the meat cooked through. For other simple chicken ideas, see bang bang chicken bowl.

Ingredients :

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
Zest and juice of 2 large oranges
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon Dijon mustard
Salt and pepper to taste
1 small onion, quartered
1 cup chicken broth
2 tablespoons butter (optional)
You can pair it with spice sides like cajun white chicken chili for a full meal.

Directions :

Preheat your oven to 400°F (200°C).
Pat the whole chicken dry with paper towels.
Rub the chicken with olive oil, minced garlic, fresh thyme, rosemary, salt, and pepper.
In a small bowl, whisk together the orange zest, orange juice, honey, soy sauce, and Dijon mustard. Set aside.
Stuff the quartered onion inside the cavity of the chicken.
Place the chicken on a roasting pan, breast side up. Pour the chicken broth around the chicken.
Brush the chicken with the orange glaze, reserving some for later.
Roast for about 1 hour, or until the skin is golden and the internal temperature reaches 165°F (75°C), basting halfway through.
Remove from oven and let it rest for 10 minutes before carving.
Serve with pan juices and additional orange glaze on the side.

how to serve Roasted Orange Chicken

Cut the chicken into pieces. Spoon pan juice over each piece. Serve with roasted veg or rice. For a fun side idea, try a simple skewer dish like bang bang chicken skewers.

how to store Roasted Orange Chicken

Cool the chicken to room temp, no more than two hours. Put it in an airtight box. Keep in the fridge up to 4 days. Freeze for up to 3 months. Thaw in the fridge before use. Reheat in a low oven to keep the meat soft.

tips to make Roasted Orange Chicken

Dry the skin well so it gets crisp.
Use a meat thermometer to check doneness.
Save the pan juices to make a simple sauce.
If you like more glaze, warm extra glaze and brush before serving.
Let the bird rest so juices stay in the meat.

variation (if any)

Add sliced fennel and shallots in the pan for a sweet bake.
Use lime or lemon instead of orange for a different bright taste.
Add a spoon of butter to the glaze for a richer sauce.
Rub smoked paprika for a mild smoky note.

FAQs

Q: How long to roast a 4 lb chicken?
A: Roast at 400°F for about 1 hour. Use a meat thermometer. The inside must reach 165°F (75°C).

Q: Can I use bottled orange juice?
A: Yes, in a pinch. Fresh juice gives better taste.

Q: Do I need to baste?
A: Baste once or twice for a shinier glaze. You can skip it if you are short on time.

Q: Can I make the glaze ahead?
A: Yes. Keep it in the fridge for one day. Warm it before you brush.

Conclusion

Try a close idea with fennel and shallots for more flavor in this Orange Chicken Roast with Fennel and Shallots.