If you are searching for a show-stopping dinner that combines bright citrus flavors with crispy, golden skin, this Roasted Orange Chicken Recipe will become an instant favorite. The sweet and tangy orange marinade seeps deeply into the tender chicken, enhanced with fragrant herbs and a hint of honey, creating a perfect balance of zest and savory richness. It’s the kind of dish that fills your kitchen with irresistible aromas and invites everyone to gather around the table for a comforting and memorable meal.
Ingredients You’ll Need
The magic of this Roasted Orange Chicken Recipe lies in its simple, fresh ingredients that work harmoniously to bring out incredible depth of flavor. Each ingredient plays a vital role, from the brightness of fresh oranges to the earthy note of rosemary, creating a perfectly balanced dish that looks as stunning as it tastes.
- Whole chicken (4-5 pounds): The star of the dish, providing juicy meat and crispy skin once roasted.
- Olive oil (2 tablespoons): Helps to lock in moisture and crisp the skin to perfection.
- Garlic, minced (1 tablespoon): Adds a savory punch and hearty aromatic flavor.
- Fresh thyme, chopped (1 tablespoon): Lends a subtle earthiness that complements the citrus notes beautifully.
- Fresh rosemary, chopped (1 tablespoon): Brings piney, fragrant undertones perfect for roasting.
- Zest and juice of 2 large oranges: The soul of this recipe, delivering bright citrus freshness and a hint of natural sweetness.
- Honey (1 tablespoon): Balances the acidity with mellow sweetness and helps caramelize the skin.
- Soy sauce (1 tablespoon): Provides depth, umami, and a touch of saltiness.
- Salt and pepper to taste: Essential seasonings that enhance all the other flavors.
- Small onion, quartered (1): Adds sweetness and moisture from inside the bird during roasting.
- Chicken broth (1 cup): Keeps the roasting environment humid, ensuring the chicken stays juicy.
How to Make Roasted Orange Chicken Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). This high heat is key to achieving that irresistible golden-brown crispy skin while keeping the chicken tender and juicy inside.
Step 2: Prepare the Marinade
Combine the zest and juice of the oranges with olive oil, minced garlic, fresh thyme and rosemary, honey, soy sauce, salt, and pepper in a mixing bowl. This vibrant blend is the flavor powerhouse that will infuse your chicken with tangy, herbal goodness.
Step 3: Ready the Chicken
Rinse the whole chicken under cool water and pat it completely dry with paper towels. Drying the skin ensures it crisps up nicely. Place the chicken breast-side up in a roasting pan, setting the stage for the marinade to work its magic.
Step 4: Marinate Under the Skin
Carefully loosen the skin over the breast meat without detaching it completely, then rub half of the marinade underneath the skin and all over the outside of the chicken. This technique allows intense flavor to reach the juicy meat directly, making every bite deliciously vibrant.
Step 5: Stuff and Add Marinade
Stuff the chicken’s cavity with the quartered onion and pour the remaining marinade inside. This inside addition helps keep the chicken moist from within while infusing it with an aromatic base as it roasts.
Step 6: Roast and Baste
Pour the chicken broth into the roasting pan to create a moist cooking environment. Roast the chicken for about 75 minutes, or until the internal temperature reaches 165°F (75°C). Remember to baste the chicken occasionally with the pan juices for that extra layer of flavor and moisture.
Step 7: Rest Before Carving
Once out of the oven, let your Roasted Orange Chicken Recipe rest for 10 minutes before carving. Resting allows the juices to redistribute evenly throughout the meat, making each slice juicy and tender.
How to Serve Roasted Orange Chicken Recipe
Garnishes
For a lovely final touch, sprinkle fresh chopped herbs like parsley or thyme over the sliced chicken. Thin orange slices or zest curls add a fresh citrus pop that looks as delicious as it tastes, inviting your guests to savor every mouthful.
Side Dishes
This Roasted Orange Chicken Recipe pairs beautifully with simple sides like roasted root vegetables, garlic mashed potatoes, or a crisp green salad. Lightly steamed green beans with a splash of lemon work wonderfully to keep the meal bright and balanced.
Creative Ways to Present
Serve the chicken whole on a large platter surrounded by orange wedges, sprigs of rosemary, and caramelized onions for an impressive centerpiece. Alternatively, carve the chicken and arrange the slices over a bed of wild rice or quinoa tossed with toasted nuts and fresh herbs for an elegant, wholesome meal.
Make Ahead and Storage
Storing Leftovers
Place leftover roasted chicken in an airtight container and refrigerate within two hours of cooking. Properly stored, it will stay fresh and flavorful for up to 3 to 4 days, making for excellent next-day meals or snacks.
Freezing
If you want to save the chicken for a longer period, wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag. Frozen properly, it maintains its delicious taste and texture for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating
To keep your reheated chicken moist, warm it gently in the oven at 325°F (160°C) covered with foil, or microwave it with a damp paper towel on top. Adding a splash of chicken broth before reheating helps restore juiciness and keeps the flavors fresh.
FAQs
Can I use chicken parts instead of a whole chicken?
Absolutely! Chicken thighs or breasts can be used with this Roasted Orange Chicken Recipe; just adjust the cooking time accordingly. Thighs may take about 35-40 minutes, while breasts may cook faster and require extra attention to avoid drying out.
Is it possible to make this recipe without soy sauce?
Yes! You can substitute soy sauce with coconut aminos or simply increase the salt slightly to maintain the seasoning. The soy sauce adds umami depth but is not essential if you prefer to avoid it.
Can I prepare the marinade in advance?
Definitely. The marinade can be mixed and stored in the refrigerator up to a day before roasting. This saves time and allows the flavors to meld beautifully, making the cooking process even easier.
What should I do if the skin isn’t crispy enough?
If the skin isn’t as crispy as you’d like, try increasing the oven temperature for the last 5-10 minutes of cooking or broil it briefly while watching closely to avoid burning. A dry skin before roasting also helps to achieve a crisp finish.
How do I know when the chicken is fully cooked?
The most reliable method is using a meat thermometer to check that the internal temperature reaches 165°F (75°C) at the thickest part of the thigh. This ensures the chicken is safe and perfectly juicy.
Final Thoughts
This Roasted Orange Chicken Recipe offers a delightful twist on classic roast chicken, marrying vibrant citrus notes with fragrant herbs and a hint of honey’s sweetness. It’s a dish that feels both special and comforting, perfect for family dinners or entertaining guests. Give it a try and watch as it quickly becomes a much-loved staple in your recipe collection!
Print
Roasted Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Roasted Orange Chicken recipe offers a flavorful and juicy whole chicken infused with fresh orange zest and juice, aromatic herbs, and a touch of honey and soy sauce. Perfectly roasted to golden perfection, it combines citrusy brightness with savory depth, making for a deliciously satisfying main course ideal for family dinners or special occasions.
Ingredients
Main Ingredients
- 1 whole chicken (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
- Salt and pepper to taste
- 1 small onion, quartered
- 1 cup chicken broth
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot and ready for roasting the chicken evenly.
- Prepare Marinade: In a bowl, combine the orange zest and juice, olive oil, minced garlic, chopped thyme, chopped rosemary, honey, soy sauce, salt, and pepper to create a flavorful marinade.
- Prepare Chicken: Rinse the whole chicken and pat it dry thoroughly with paper towels. Place the chicken breast-side up in a roasting pan.
- Apply Marinade Under Skin: Gently loosen the skin from the breast meat without tearing it. Rub half of the prepared marinade under the skin and all over the outside of the chicken to infuse flavor.
- Stuff Cavity and Add Marinade: Stuff the quartered onion into the chicken cavity. Pour the remaining marinade inside the cavity to further flavor the chicken from within.
- Add Broth and Roast: Pour 1 cup of chicken broth into the roasting pan to keep the chicken moist. Roast in the oven for about 75 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken occasionally with pan juices to promote crisp, flavorful skin.
- Rest Before Carving: Once cooked, remove the chicken from the oven and let it rest for 10 minutes. This resting period allows the juices to redistribute, resulting in a moist and tender chicken ready for carving.
Notes
- Using a meat thermometer ensures the chicken is perfectly cooked to a safe internal temperature of 165°F (75°C).
- Allowing the chicken skin to dry before roasting helps achieve a crispier texture.
- Resting the chicken after roasting is key to juicy meat.
- If desired, garnish with fresh orange slices or herbs for presentation.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
