If you’ve ever wanted to bring a little sunshine to your dinner table—no matter the season—Roasted Orange Chicken is the golden ticket. It’s warm, citrusy, and comforting with just the right hint of fancy (without being fussy). Whether you’re trying to shake up your Sunday roast routine or impress your in-laws without breaking a sweat, this is the chicken recipe to have in your back pocket.
Let’s be honest—roasting a whole chicken can feel intimidating. But I promise, with this recipe, it’s just you, a juicy bird, and a few pantry staples that work together like culinary magic. And yes, your house will smell amazing.
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Why You’ll Love This Roasted Orange Chicken
This dish is everything a busy woman needs in a recipe: minimal prep, maximum flavor, and that “oh wow, did you really make this?” response from the dinner table. It’s citrus-forward (thanks to fresh orange zest and juice), perfectly savory with herbs like thyme and rosemary, and has a glossy, sweet-savory glaze that’ll make you want to drizzle it over everything—including that leftover rice from last night.
Not to mention: it makes killer leftovers. Hello, orange chicken sandwiches.
Ingredients You’ll Need
Let’s keep it simple. Here’s what you’ll gather before diving into your new favorite roast:
- 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, but yum)
Step-by-Step: From Oven to Table
1. Prep Like a Pro
First things first: Preheat your oven to 400°F. Then, grab that whole chicken and give it a good pat down with paper towels. A dry skin equals a crispy finish. Trust me—it’s worth the extra napkins.
Rub the chicken all over with olive oil, minced garlic, thyme, rosemary, salt, and pepper. Make sure you get into all the little nooks and crannies. Yes, it’s a bit of a chicken massage.
2. Whip Up That Glorious Glaze
In a bowl, mix together the zest and juice of two oranges, honey, soy sauce, and Dijon mustard. This glaze is your flavor MVP. It’s sweet, tangy, and makes your chicken sing.
3. Stuff, Glaze, and Roast
Tuck the quartered onion into the chicken’s cavity—this adds a beautiful depth of flavor while it roasts. Place the chicken breast-side up in a roasting pan and pour the chicken broth around it to keep things juicy.
Now, brush your bird with a generous coat of that orange glaze. Save some for basting halfway through and for serving.
Pop it in the oven and roast for about 1 hour. At the 30-minute mark, take it out and baste with more glaze. By the end, the skin should be golden, slightly sticky, and irresistible.
You’ll know it’s done when a thermometer reads 165°F in the thickest part of the thigh.
4. Let It Rest, Then Dig In
Give your masterpiece a 10-minute breather after it comes out of the oven. This is where the magic happens—the juices settle back into the meat, keeping every bite moist.
Slice, serve with pan juices, and maybe a little extra glaze for good measure. You earned it.
Quick Cooking Tips
- No fresh herbs? Dried thyme and rosemary work in a pinch—just use about a third of the amount.
- Butter bonus: Swirling a bit of butter into the pan juices right before serving creates a silky sauce that feels restaurant-worthy.
- Orange overload? Not at all. The citrus brightens the whole dish and balances the richness beautifully.
A Little Story From My Kitchen
This Roasted Orange Chicken started as a holiday experiment when I had too many oranges and a chicken that needed a purpose. One bite in, and my family declared it “holiday chicken” from then on—even if it was a Tuesday. It’s now a staple anytime we want something special that doesn’t require three hours and twelve ingredients.
FAQs About Roasted Orange Chicken
Can I use chicken pieces instead of a whole chicken?
Absolutely. Just reduce the cooking time—bone-in thighs or drumsticks work beautifully and cook faster.
How do I store leftovers?
Pop them in an airtight container in the fridge for up to 3 days. It reheats like a dream and makes killer sandwiches or wraps.
What should I serve it with?
Roasted veggies, mashed potatoes, or even a simple green salad. That glaze does the heavy lifting, so sides can stay simple.
Conclusion
Roasted Orange Chicken is the perfect recipe to pull out when you want to feed your people something comforting, beautiful, and just a touch elevated. It’s cozy enough for a weeknight and elegant enough for company. And let’s face it—who doesn’t need a little more citrus sunshine in their life?
So go ahead. Roast that chicken. Pour yourself a glass of something bubbly. And bask in the glory of a meal well made.
Discover More Delicious Chicken Dishes You’ll Love
If this Roasted Orange Chicken recipe brightened your dinner table, why stop there? Here are a few more fan-favorite dishes from the Chicken Magic kitchen that blend big flavor with simple prep—perfect for your weekly meal rotation:
- Craving a creamy, tangy dish? Try this luscious Creamy Dijon Chicken—it’s a weeknight wonder packed with zesty goodness.
- For something cozy and loaded with comfort, don’t miss the savory charm of our Baked Chicken Stroganoff.
- If you enjoyed the citrus twist in this recipe, you’ll adore the refreshing flavors in Lemon Basil Chicken Kebabs—a grilled delight that’s perfect for summer evenings.
- Want more elegant roast ideas? Check out the hearty and flavorful Chicken Fricassee, ideal for Sunday suppers or special occasions.
Happy exploring—and may your kitchen always be filled with good smells and even better bites!
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Roasted Orange Chicken
- Total Time: 1 hour 15 minutes
- Yield: 4–6 servings 1x
Description
Roasted Orange Chicken is a citrus-glazed, herb-infused dish that’s easy enough for weeknights and impressive enough for guests. Juicy, flavorful, and bursting with sweet-savory goodness—this is comfort food with a gourmet twist.
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)
Instructions
Preheat oven to 400°F (200°C).
Pat chicken dry using paper towels to help crisp the skin.
Season the chicken with olive oil, garlic, thyme, rosemary, salt, and pepper.
Prepare the orange glaze: In a small bowl, whisk together the orange zest, juice, honey, soy sauce, and Dijon mustard.
Stuff the cavity of the chicken with the quartered onion.
Place chicken breast-side up in a roasting pan. Pour the chicken broth around the bird.
Brush with orange glaze, reserving some for basting and serving.
Roast for about 1 hour, or until the internal temperature reaches 165°F. Baste halfway through with more glaze.
Let the chicken rest for 10 minutes before carving.
Serve with pan juices and remaining glaze on the side.
Notes
Swap fresh herbs for dried in a pinch—use 1 teaspoon each dried thyme and rosemary.
Add butter to the pan juices after roasting for a richer sauce.
Great with rice, roasted veggies, or mashed potatoes.
Leftovers make delicious wraps or sandwiches the next day!
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 130 mg