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Roasted Orange Chicken Recipe

Roasted Orange Chicken Recipe
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★★★★★

4.9 from 9 reviews

This succulent Roasted Orange Chicken recipe features a whole chicken infused with fresh herbs, garlic, and a vibrant orange glaze. The combination of citrus, honey, and soy sauce creates a perfect balance of sweet and savory flavors, while roasting ensures crispy skin and juicy, tender meat. Ideal for a comforting dinner or special occasion, this dish is both easy to prepare and impressive to serve.

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
  • 1 cup chicken broth
  • 2 tablespoons butter (optional)

Orange Glaze

  • Zest and juice of 2 large oranges
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) to ensure it reaches the ideal temperature by the time the chicken is seasoned and ready to roast.
  2. Prepare the Chicken: Pat the whole chicken dry with paper towels; this step is crucial for achieving crispy skin during roasting.
  3. Season the Chicken: Rub the chicken evenly with olive oil, minced garlic, chopped fresh thyme, rosemary, salt, and pepper, covering the entire bird to infuse flavor.
  4. Make the Orange Glaze: In a small bowl, whisk together orange zest, orange juice, honey, soy sauce, and Dijon mustard until well combined. Set the glaze aside for later use.
  5. Stuff the Chicken: Place the quartered onion inside the chicken cavity to impart additional aroma and flavor as it roasts.
  6. Roast Preparation: Position the chicken breast side up on a roasting pan and pour the chicken broth around it to maintain moisture throughout roasting.
  7. Apply the Orange Glaze: Brush the chicken generously with the orange glaze, reserving some for basting mid-cook and serving later.
  8. Roast the Chicken: Place the pan in the oven and roast for about 1 hour or until the skin is golden and an internal thermometer inserted into the thickest part of the thigh reads 165°F (75°C). Halfway through, baste the chicken with the remaining orange glaze to enhance the caramelization.
  9. Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 10 minutes; this allows the juices to redistribute for juicier meat.
  10. Serve: Carve the chicken and serve it with the pan juices and extra orange glaze on the side for an added burst of flavor.

Notes

  • For extra richness, you can stir butter into the reserved glaze before serving.
  • Using a meat thermometer ensures the chicken is perfectly cooked and safe to eat.
  • Leftover chicken can be refrigerated and used in salads or sandwiches.
  • Adjust honey quantity to taste if you prefer a sweeter or less sweet glaze.
  • If soy sauce is not preferred or for a gluten-free option, use tamari or coconut aminos instead.

Nutrition

Keywords: roasted chicken, orange glaze chicken, citrus chicken, whole roasted chicken, honey soy chicken, herb roasted chicken, easy dinner recipes

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