Savory Roasted Orange Chicken

This citrus-infused roasted orange chicken has been my family's go-to celebration meal for years, combining the bright tang of fresh oranges with savory herbs for a beautiful balance of flavors that impresses without complicated techniques.

I first made this orange chicken during Christmas dinner three years ago when I wanted something special but manageable. The delightful aroma filled our home and my mother in law immediately asked for the recipe before even tasting it though after that first bite she declared it would become our new holiday tradition.

Ingredients

• Whole chicken: About 4 to 5 pounds provides the perfect canvas for our flavors and feeds a family with possible leftovers
• Olive oil: Helps crisp the skin beautifully while keeping the meat juicy
• Fresh thyme and rosemary: Offer aromatic herbal notes that complement the citrus perfectly
• Zest and juice from large oranges: Provide the bright citrusy foundation of the dish
• Honey: Contributes natural sweetness and helps create that irresistible caramelization
• Soy sauce: Adds a subtle umami depth that balances the sweet elements
• Dijon mustard: Brings a gentle tangy note that enhances the orange flavor
• Chicken broth: Keeps everything moist during the roasting process

Step-by-Step Instructions

Prepare the Chicken:

Preheat your oven to 400°F to ensure proper cooking temperature for crispy skin. Pat the chicken completely dry with paper towels which is absolutely crucial for achieving that golden crispy exterior. Rub olive oil thoroughly over the entire bird including under the skin if possible to help conduct heat evenly.

Season the Chicken:

Combine the minced garlic with chopped fresh herbs then massage this aromatic mixture all over the chicken ensuring you get some under the skin near the breast for maximum flavor infusion. Season generously with salt and pepper as a whole chicken needs proper seasoning throughout.

Make the Orange Glaze:

Whisk together the fresh orange zest juice honey soy sauce and Dijon mustard until completely incorporated. The zest contains essential oils that provide intense orange flavor while the juice adds sweetness and acidity. This glaze will transform into a beautiful sticky coating during roasting.

Prepare for Roasting:

Place quartered onion pieces inside the cavity which will release aromatic steam from within the chicken. Position the bird breast side up on a roasting pan and pour chicken broth around not over the chicken to create a humid environment in the oven.

Roast and Baste:

Brush the chicken liberally with your orange glaze reserving about half for later basting. Roast for 30 minutes then reduce temperature to 375°F and baste again with glaze. Continue roasting for another 30 to 45 minutes basting once more halfway through until internal temperature reaches 165°F at the thickest part of the thigh.

Rest and Serve:

Allow the chicken to rest uncovered for at least 10 minutes which allows juices to redistribute throughout the meat. Strain the pan juices into a small saucepan reduce slightly and whisk in butter for a luxurious sauce to serve alongside your beautifully carved chicken.

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The orange zest is truly my favorite component of this recipe. My grandfather was a citrus farmer in Florida and taught me that the intensely aromatic oils in citrus peels contain more flavor than the juice itself. Whenever I make this dish I think of him showing me how to zest oranges carefully avoiding the bitter white pith underneath.

Perfect Pairings

This orange chicken pairs beautifully with roasted root vegetables like carrots and parsnips that caramelize and absorb some of the flavorful drippings in the pan. The sweetness of the vegetables complements the citrus notes of the chicken creating a harmonious meal. Consider adding a green vegetable like roasted Brussels sprouts or a simple arugula salad dressed with olive oil to balance the richness.

Make Ahead Options

You can prepare this recipe up to a day ahead by making the orange glaze and storing it in the refrigerator. You can also prepare the herb oil mixture and keep it separate. Season the chicken and store it uncovered in the refrigerator for up to 24 hours before cooking which actually helps dry the skin for better crisping. Simply combine everything according to the recipe instructions when ready to roast.

Troubleshooting Tips

If your chicken skin isnt crisping properly make sure your oven is truly at temperature use a separate oven thermometer to verify. Another common issue is overcooking the breast meat while waiting for the thighs to reach temperature. Consider covering just the breast portion with foil during the last 20 minutes of cooking if it browns too quickly.

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Frequently Asked Questions

→ How can I achieve a crispy skin on the chicken?

To achieve crispy skin, make sure to pat the chicken dry with paper towels before seasoning and roasting. Also, avoid covering the chicken while it cooks in the oven.

→ Can I substitute fresh herbs with dried ones?

Yes, you can use dried thyme and rosemary instead of fresh. Use about one-third the amount of dried herbs, as they are more concentrated in flavor.

→ What is the purpose of the orange glaze?

The orange glaze enhances the chicken's flavor by adding a balance of sweetness, tanginess, and umami, while also helping to caramelize the skin during roasting.

→ How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh, and the juices run clear.

→ Can I use chicken parts instead of a whole chicken?

Yes, you can use chicken parts such as thighs or drumsticks. Adjust the cooking time accordingly, as smaller pieces will cook faster.