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Delicious Roasted Orange Chicken

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This Roasted Orange Chicken is a delightful blend of sweet and savory flavors, perfect for family gatherings. With a crispy skin and juicy meat, it’s a dish that will impress everyone at the table.

Ingredients

Scale
  • 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

  1. Preheat your oven to 425°F (220°C). This will ensure a crispy skin once we place the chicken inside.
  2. Pat the chicken dry with paper towels. This step is vital for achieving that golden, crispy skin. If the chicken is wet, it will steam instead of roast.
  3. In a small bowl, combine the olive oil, minced garlic, thyme, rosemary, zest, and juice of the oranges, honey, soy sauce, Dijon mustard, and a pinch of salt and pepper. Mix until well combined.
  4. Place the chicken in a roasting pan, breast-side up. Using a brush or your hands, generously coat the chicken with the orange mixture, ensuring to get it under the skin as well for maximum flavor.
  5. Stuff the cavity of the chicken with the quartered onion for added flavor. This will impart a lovely aroma as it roasts.
  6. Pour the chicken broth into the bottom of the pan to keep the meat moist during cooking. Avoid pouring it directly over the chicken, as this can wash off the seasoning.
  7. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). The skin should be a beautiful golden brown and crispy, and the juices should run clear when pierced.
  8. If desired, baste the chicken with the pan juices every 30 minutes to enhance the flavor and moisture.
  9. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This resting period is crucial, allowing the juices to redistribute throughout the meat.

Nutrition

Keywords: Consider adding root vegetables like carrots and potatoes to the roasting pan for a complete meal. Save the pan drippings to make a quick sauce or gravy to serve over the chicken.

Find it online: https://mamablueberry.com/roasted-orange-chicken/