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