Description
A clear and warm roast chicken with sweet orange, fresh herbs, and a bright orange glaze, perfect for weeknights or entertaining guests.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 400ยฐF (200ยฐC).
- 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 165ยฐF (75ยฐC), 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.
Notes
Dry the skin well for a crisp finish. Use a meat thermometer for doneness and save pan juices for sauce.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg