Description
This Roasted Orange Chicken recipe features a whole chicken marinated and roasted to perfection with a fragrant blend of fresh herbs and a zesty orange glaze. Infused with garlic, thyme, rosemary, and a sweet-savory orange sauce, this dish offers a deliciously moist and flavorful main course perfect for family dinners or special occasions.
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 ensure it reaches the right temperature for roasting the chicken evenly.
- Prepare the Chicken: Pat the chicken dry thoroughly with paper towels. Rub it evenly with olive oil, minced garlic, chopped thyme, chopped rosemary, salt, and pepper to infuse the flavors into the meat.
- Make the Orange Glaze: In a small bowl, mix together orange zest, orange juice, honey, soy sauce, and Dijon mustard until well combined. Set this flavorful glaze aside for later use.
- Stuff the Chicken: Place the quartered onion inside the chicken’s cavity to add moisture and extra flavor while roasting.
- Roast the Chicken: Position the chicken breast side up in a roasting pan. Pour the chicken broth around the chicken to keep it moist during cooking. Brush the chicken with some of the orange glaze, reserving the rest for basting.
- Roasting and Basting: Roast the chicken for about 1 hour or until the skin is golden brown and the internal temperature reaches 165°F (75°C). Baste the chicken every 20 minutes with the remaining orange glaze to develop a shiny, flavorful coating.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes to allow juices to redistribute. Carve and serve with the pan juices and extra orange glaze for a vibrant and tasty finish.
Notes
- Ensure the chicken is patted dry to achieve crispy skin during roasting.
- Basting regularly helps keep the chicken moist and infuses more flavor.
- The resting period before carving is crucial for juicy meat.
- Optional butter can be added around the chicken before roasting for extra richness.
- Use a meat thermometer to ensure the chicken is fully cooked.
