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
Scale
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.
