Roasted Orange Chicken
A perfect blend of citrus and herbs, this Roasted Orange Chicken is simple to prepare, succulent, and bursting with flavor, making it ideal for both weeknight dinners and special occasions.
Ingredients
For the chicken
- 1 whole whole chicken (about 4-5 pounds) Choose a fresh, organic chicken if possible.
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon fresh thyme, chopped Can add other herbs for variation.
- 1 tablespoon fresh rosemary, chopped
- to taste Salt and pepper
- 1 small onion, quartered For stuffing the chicken.
- 2 large oranges, zest and juice
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1 cup chicken broth To keep the chicken moist.
- 2 tablespoons butter Optional for additional flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pat the chicken dry with paper towels.
- Rub the chicken all over with olive oil, minced garlic, fresh thyme, rosemary, salt, and pepper.
- Mix the orange zest, orange juice, honey, soy sauce, and Dijon mustard in a bowl to create the glaze.
- Stuff the chicken with the quartered onion.
- Place the chicken in a roasting pan, breast side up, and pour the chicken broth around it.
- Brush the chicken with some of the prepared orange glaze and reserve the rest for later basting.
Cooking
- Roast the chicken for about 1 hour, basting with the reserved orange glaze every 20 minutes.
- Check that the internal temperature reaches 165°F (75°C) and the skin turns golden.
- Let the chicken rest for 10 minutes before carving.
Notes
For extra crispy skin, leave the chicken uncovered in the refrigerator for a few hours before cooking. Use an instant-read thermometer for perfect doneness.