Roasted Orange Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 whole chicken (4–5 pounds)
02 -
2 tablespoons olive oil
03 -
1 tablespoon garlic, minced
04 -
1 tablespoon fresh thyme, chopped
05 -
1 tablespoon fresh rosemary, chopped
06 -
Zest and juice of 2 large oranges
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1 tablespoon honey
08 -
1 tablespoon soy sauce
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1 teaspoon Dijon mustard
10 -
Salt and pepper to taste
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1 small onion, quartered
12 -
1 cup chicken broth
13 -
2 tablespoons butter (optional)
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Pat the whole chicken dry with paper towels to help the skin get crispy while roasting. Rub the chicken evenly with olive oil, minced garlic, fresh thyme, rosemary, salt, and pepper.
02 -
In a small bowl, whisk together the orange zest, orange juice, honey, soy sauce, and Dijon mustard. Set aside.
03 -
Place the quartered onion inside the cavity of the chicken to enhance the flavor during roasting.
04 -
Place the chicken breast side up on a roasting pan. Pour the chicken broth around the chicken in the pan to keep it moist while roasting. Brush the chicken with the prepared orange glaze, reserving some for basting and serving. Roast in the preheated oven for about 1 hour, or until the skin is golden and the internal temperature reaches 165°F (75°C). Halfway through cooking, baste the chicken with more glaze to achieve a caramelized finish.
05 -
Remove the chicken from the oven and let it rest for 10 minutes before carving to allow the juices to redistribute. Serve with pan juices and additional orange glaze on the side for drizzling.
# Notes:
01 -
Resting the chicken after roasting is crucial to keeping the meat juicy and tender.