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
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1 whole chicken (about 4–5 pounds)
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2 tablespoons olive oil
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1 tablespoon garlic, minced
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1 tablespoon fresh thyme, chopped
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1 tablespoon fresh rosemary, chopped
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Zest and juice of 2 large oranges
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1 tablespoon honey
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1 tablespoon soy sauce
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1 teaspoon Dijon mustard
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Salt and pepper, to taste
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1 small onion, quartered
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1 cup chicken broth
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2 tablespoons butter (optional)
Instructions
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Preheat oven to 400°F (200°C).
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Pat chicken dry using paper towels to help crisp the skin.
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Season the chicken with olive oil, garlic, thyme, rosemary, salt, and pepper.
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Prepare the orange glaze: In a small bowl, whisk together the orange zest, juice, honey, soy sauce, and Dijon mustard.
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Stuff the cavity of the chicken with the quartered onion.
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Place chicken breast-side up in a roasting pan. Pour the chicken broth around the bird.
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Brush with orange glaze, reserving some for basting and serving.
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Roast for about 1 hour, or until the internal temperature reaches 165°F. Baste halfway through with more glaze.
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Let the chicken rest for 10 minutes before carving.
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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