Description
A delicious roasted orange chicken with a perfect balance of savory and sweet flavors, garnished with fresh herbs and served with a glossy glaze.
Ingredients
- Whole chicken (3–4 lbs), spatchcocked or left whole
- Oranges (2–3), one for juicing and one for roasting
- Olive oil or melted butter (2 tablespoons)
- Honey or maple syrup (2 tablespoons)
- Fresh rosemary (sprigs)
- Fresh thyme (sprigs)
- Garlic (3–4 cloves), minced
- Soy sauce or tamari (1 tablespoon)
- Salt and freshly ground black pepper (to taste)
- Optional: red pepper flakes, grated orange zest, white wine or chicken stock (for pan sauce)
Instructions
- Preheat the oven to 425°F (220°C) and pat the chicken dry with paper towels.
- Zest and juice one orange; combine the juice with olive oil, honey, soy sauce, garlic, and red pepper flakes.
- Score the chicken skin gently and rub half the marinade under the skin and on the outside, then tuck rosemary and thyme inside the cavity.
- Place halved oranges and rosemary in the roasting pan, roast chicken for 55–75 minutes until the internal temperature reaches 165°F.
- Remove the chicken, let it rest for 10–15 minutes, prepare the glaze from the roasting pan drippings, and serve carved with glaze and fresh herbs.
Notes
Marinate the chicken for 2–4 hours before roasting for enhanced flavor. Make sure to rest the chicken before carving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Roasted Chicken, Orange Chicken, Family Dinner, Comfort Food, Easy Recipe
