If you’re craving a dish that feels both indulgent and bright with freshness, this Roasted Orange Chicken Recipe is about to become your new favorite dinner. The vibrant orange glaze hugs tender, juicy chicken, while fragrant herbs and a splash of soy sauce add layers of flavor that dance on your palate. It’s a beautiful harmony of savory and sweet, with a golden, crispy skin that promises a perfect roast every time. Whether it’s a weeknight treat or a weekend celebration, this recipe will fill your kitchen with irresistible aromas and your table with happy smiles.
Ingredients You’ll Need
Gathering simple ingredients is the key to making this Roasted Orange Chicken Recipe shine. Each item plays an essential role in building a complex, yet approachable flavor profile and results in a dish that looks as good as it tastes.
- Whole chicken (4-5 pounds): The star of the dish, providing a perfect canvas for the orange glaze and herbs.
- Olive oil (2 tablespoons): Helps to create a golden, crispy skin while locking in moisture.
- Minced garlic (1 tablespoon): Adds a savory punch and depth to the herb rub.
- Fresh thyme, chopped (1 tablespoon): Brings earthy and slightly minty notes.
- Fresh rosemary, chopped (1 tablespoon): Offers a fragrant pine-like aroma that complements poultry beautifully.
- Zest and juice of 2 large oranges: The bright, citrusy base for the glaze that gives this recipe its name and signature flavor.
- Honey (1 tablespoon): Balances tartness from the orange juice with a natural sweetness and helps caramelize the skin.
- Soy sauce (1 tablespoon): Adds umami and a subtle saltiness to deepen the flavor.
- Dijon mustard (1 teaspoon): Provides a gentle tang that ties the glaze together.
- Salt and pepper: Essential for seasoning and bringing all the flavors to life.
- Small onion, quartered: Infuses the chicken from the inside as it roasts.
- Chicken broth (1 cup): Keeps the meat moist during roasting and helps create a flavorful pan sauce.
- Butter (2 tablespoons, optional): Enriches the pan juices for a silky finish.
How to Make Roasted Orange Chicken Recipe
Step 1: Preheat the Oven
Start by setting your oven to 400°F (200°C). This high heat is essential for achieving that beautiful, crisp skin and ensuring the chicken roasts evenly throughout.
Step 2: Prepare the Chicken
Drying the chicken with paper towels is a must for crispy skin. Then, lovingly rub the olive oil, garlic, thyme, rosemary, salt, and pepper all over the chicken. This herbaceous rub forms the flavorful foundation that pairs so perfectly with the citrus glaze.
Step 3: Make the Orange Glaze
In a small bowl, whisk together the zest and juice of your oranges with honey, soy sauce, and Dijon mustard. This glaze isn’t just about sweetness; it’s a balance of tangy, sweet, and savory notes that will give the chicken its irresistible caramelized finish.
Step 4: Stuff the Chicken
Pop the quartered onion inside the chicken’s cavity to infuse subtle sweetness and aromatic depth during roasting. This little step elevates the overall flavor without adding complexity.
Step 5: Roast the Chicken
Place your chicken breast side up on a roasting pan and pour the chicken broth around it to keep the environment moist and flavorful. Brush the chicken generously with some of the orange glaze, reserving the rest to baste with later.
Step 6: Roast and Baste
Roast for about an hour or until the skin is a gorgeous golden brown and the internal temperature hits 165°F (75°C). Every 20 minutes, baste the chicken with the remaining glaze to build layers of sticky, glossy, and aromatic flavor that makes this Roasted Orange Chicken Recipe truly special.
Step 7: Rest and Serve
Let the chicken rest for 10 minutes before carving so the juices redistribute, guaranteeing every bite is wonderfully moist. Serve with the pan juices and extra glaze for a bright, rich finishing touch.
How to Serve Roasted Orange Chicken Recipe
Garnishes
Fresh herbs like thyme or rosemary sprigs add an elegant touch, while thin orange slices or zest curls bring a pop of color and an extra citrusy scent that matches the flavor beautifully.
Side Dishes
This chicken pairs wonderfully with roasted vegetables, a light arugula salad, or fluffy rice that soaks up all those fantastic pan juices. Mashed potatoes or a simple couscous salad also make excellent companions to balance the meal.
Creative Ways to Present
For a stunning presentation, carve the chicken and fan the slices over a platter decorated with orange segments and herb sprigs. Drizzle some of the reduced glaze over the top to make it look as amazing as it tastes.
Make Ahead and Storage
Storing Leftovers
Place any leftover roasted chicken in an airtight container and refrigerate for up to 3 days. Keeping the pan juices separate can help preserve the texture of the meat.
Freezing
You can freeze leftover chicken by wrapping it tightly in plastic wrap and then foil, or place it in a freezer-safe container. Use within 2 months for best quality. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a covered dish in the oven at 325°F (160°C) until warmed through, about 15-20 minutes, basting with reserved juices to prevent drying out. Alternatively, microwave in short bursts with a cover to retain moisture.
FAQs
Can I use chicken pieces instead of a whole chicken?
Absolutely! Chicken thighs or drumsticks work wonderfully. Adjust the roasting time accordingly and baste regularly with the orange glaze to keep the flavors vibrant.
Is it necessary to stuff the chicken with onion?
While it adds lovely aroma and depth, you can skip the onion if you prefer. Just make sure to season inside the cavity well for maximum flavor.
Can I substitute fresh herbs with dried ones?
Yes, but use about a third of the amount since dried herbs are more concentrated. Fresh herbs do bring a brighter flavor, though, so fresh is preferable when possible.
How do I know when the chicken is fully cooked?
The safest way is to check the internal temperature with a meat thermometer. It should reach 165°F (75°C) at the thickest part of the thigh without touching bone.
Can I make the orange glaze ahead of time?
Definitely! The glaze can be prepared a day in advance and refrigerated. Just give it a quick stir before using it to baste the chicken.
Final Thoughts
This Roasted Orange Chicken Recipe is a delightful way to bring something fresh and comforting to your table with every bite bursting with flavor and sunshine. It’s simple enough for a cozy family dinner but impressive enough to serve guests. I can’t wait for you to experience the magic of this recipe that combines juicy, tender chicken with that bright citrus glaze to make your mealtime truly special!
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Roasted Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Roasted Orange Chicken recipe features a whole chicken infused with fresh herbs and a vibrant orange glaze, creating a tender, juicy, and flavorful dish perfect for a comforting family meal. The combination of citrus, honey, and savory herbs elevates the classic roast chicken to a delightful gourmet experience.
Ingredients
Chicken and Seasoning
- 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
- Salt and pepper to taste
- 1 small onion, quartered
Orange Glaze
- Zest and juice of 2 large oranges
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
Additional
- 1 cup chicken broth
- 2 tablespoons butter (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken evenly and achieve a golden, crispy skin.
- Prepare the Chicken: Pat the chicken dry thoroughly with paper towels. Rub the entire chicken with olive oil, minced garlic, chopped thyme, rosemary, salt, and pepper to ensure it is evenly coated with flavor.
- Make the Orange Glaze: In a small bowl, whisk together the orange zest, fresh orange juice, honey, soy sauce, and Dijon mustard to create a bright, sweet, and tangy glaze.
- Stuff the Chicken: Place the quartered onion inside the cavity of the chicken to infuse additional aroma and moisture during roasting.
- Roast the Chicken: Position the chicken breast side up on a roasting pan. Pour chicken broth around the chicken to keep it moist. Brush the chicken with part of the orange glaze, reserving the rest to baste later.
- Baste and Roast: Roast the chicken in the preheated oven for about 1 hour, or until the skin turns golden brown and the internal temperature reaches 165°F (75°C). Baste the chicken every 20 minutes with the remaining glaze to build layers of flavor and moisture.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes to allow the juices to redistribute. Carve and serve with the pan juices and any extra orange glaze for a delicious finish.
Notes
- Ensure the chicken is dried well before seasoning to get crispy skin.
- Use a meat thermometer to check that the internal temperature reaches 165°F (75°C) for safe consumption.
- Basting frequently keeps the chicken moist and enhances the glaze penetration.
- You can add butter to the pan juices at the end for a richer sauce.
- This recipe pairs well with roasted vegetables or a fresh green salad.
