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
Scale
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.
