introduction

This is a simple roast chicken with bright orange flavor. It cooks in one pan. You can make it for a weeknight or a small dinner. Try it with a salad or roasted veg. See a similar easy chicken idea like baked ranch chicken for more simple meals.

why make this recipe

You will get a moist bird with a sweet and tangy glaze. The orange gives a clear, fresh taste. Herbs add a warm, mild smell. The dish looks nice and feels homey. For a different veggie side, check balsamic roasted beets.

how to make Roasted Orange Chicken

Follow the steps below in order. Read each step first. Work with clean hands and a hot oven.

Ingredients :

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)
You can also look at bang bang chicken skewers for other chicken ideas.

Directions :

Preheat the oven to 425°F (220°C). Place a rack in the middle.
Clean the chicken. Pat it dry with paper towels.
Rub the chicken with olive oil. Season inside and out with salt and pepper.
Mix garlic, thyme, rosemary, orange zest, and a little salt. Rub this mix under the skin and on top.
Place the quartered onion in the pan. Set the chicken on top, breast up.
In a small bowl, mix orange juice, honey, soy sauce, and Dijon. This is the glaze.
Roast the chicken for 45 minutes. Baste with the glaze every 15 minutes.
Lower the heat to 375°F (190°C). Add the chicken broth to the pan. Roast 20–30 more minutes until the internal temp reads 165°F (74°C).
If you like, add butter to the pan juices and stir to make a smooth sauce.
Let the chicken rest 10–15 minutes. Spoon pan juices over the bird before you cut.
You can use this meal with a pasta side like crockpot garlic pasta.

how to serve Roasted Orange Chicken

Cut the chicken into pieces. Pour the sauce over each piece. Serve with rice, bread, or a green veg. Add a simple salad or roasted veg for color.

how to store Roasted Orange Chicken

Cool the meat to room temp. Put it in a sealed box or bag. Keep in the fridge for 3–4 days. For longer keep, freeze in a sealed container up to 3 months. Thaw in the fridge before use.

tips to make Roasted Orange Chicken

Use fresh oranges for the best taste.
Dry the skin well so it gets crisp.
Baste often for a shiny glaze.
Let the chicken rest so the juice stays in the meat.
For a quick fix, warm the chicken with the pan sauce in a low oven. See one more rich chicken idea like marry me chicken.

variation (if any)

Add sliced fennel or shallots to the pan for more flavor.
Swap honey for maple syrup for a deeper taste.
Add a splash of white wine to the pan broth for a sharp note.
Use chicken parts instead of a whole bird; cut the roast time.

FAQs (minimum three FAQ)

Q: How long do I roast a 4-pound chicken?
A: Roast at 425°F for 45 minutes, then at 375°F for 20–30 minutes. Check for 165°F inside.

Q: Can I use bottled orange juice?
A: Fresh juice gives the best taste, but bottled works in a pinch.

Q: Do I need to baste the chicken?
A: Basting helps build a nice glaze and keep the skin glossy. It is not required.

Q: Can I make the glaze ahead?
A: Yes. Keep it in the fridge for one day and bring to room temp before use.

Q: How do I get crisp skin?
A: Dry the skin well and start at high heat. Do not cover the bird while roasting.

Conclusion

For another orange roast idea with fennel and shallots, see Orange Chicken Roast with Fennel and Shallots.

Roasted Orange Chicken