A bright and savory citrus-glazed chicken that’s crispy on the outside, juicy on the inside—perfect for family dinners or festive gatherings.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 4–6 servings
Ingredients
- 1 whole chicken (about 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
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1 small onion, quartered
- 1 cup chicken broth
- 2 tablespoons butter (optional)
Instructions
Preheat the oven to 400°F (200°C). Pat the chicken dry thoroughly with paper towels—this helps achieve a crispier skin. Rub the chicken with olive oil, garlic, thyme, rosemary, salt, and pepper, making sure the bird is evenly coated on all sides. In a small bowl, whisk together the orange zest and juice, honey, soy sauce, and Dijon mustard to create the glaze. Stuff the chicken cavity with the quartered onion. Place the chicken breast-side up in a roasting pan, and pour the chicken broth into the pan around it. Brush the chicken generously with the orange glaze, reserving some for basting. Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. Halfway through cooking, baste with more glaze to enhance caramelization. When done, remove from oven and rest for 10 minutes before carving to retain juices. If desired, whisk in butter to the remaining pan juices for a richer sauce. Serve the roasted chicken drizzled with pan juices and remaining glaze.
Notes
For extra crispy skin, let the chicken sit uncovered in the fridge for 1–2 hours before roasting to dry out the skin. You can substitute fresh herbs with 1 teaspoon each of dried thyme and rosemary if needed. Use blood oranges or navel oranges depending on availability; blood oranges add a beautiful color and deeper flavor. If you prefer a thicker glaze, simmer the reserved glaze in a small saucepan over medium heat until it reduces and thickens slightly. Leftover chicken makes excellent sandwiches or salads the next day.
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Roasted Orange Chicken
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4–6 servings 1x
Description
A bright and savory citrus-glazed chicken that’s crispy on the outside, juicy on the inside—perfect for family dinners or festive gatherings.
Ingredients
-
1 whole chicken (about 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
-
1 teaspoon Dijon mustard
-
Salt and pepper, to taste
-
1 small onion, quartered
-
1 cup chicken broth
-
2 tablespoons butter (optional)
Instructions
Preheat the oven to 400°F (200°C). Pat the chicken dry thoroughly with paper towels—this helps achieve a crispier skin. Rub the chicken with olive oil, garlic, thyme, rosemary, salt, and pepper, making sure the bird is evenly coated on all sides. In a small bowl, whisk together the orange zest and juice, honey, soy sauce, and Dijon mustard to create the glaze. Stuff the chicken cavity with the quartered onion. Place the chicken breast-side up in a roasting pan, and pour the chicken broth into the pan around it. Brush the chicken generously with the orange glaze, reserving some for basting. Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. Halfway through cooking, baste with more glaze to enhance caramelization. When done, remove from oven and rest for 10 minutes before carving to retain juices. If desired, whisk in butter to the remaining pan juices for a richer sauce. Serve the roasted chicken drizzled with pan juices and remaining glaze.
Notes
For extra crispy skin, let the chicken sit uncovered in the fridge for 1–2 hours before roasting to dry out the skin. You can substitute fresh herbs with 1 teaspoon each of dried thyme and rosemary if needed. Use blood oranges or navel oranges depending on availability; blood oranges add a beautiful color and deeper flavor. If you prefer a thicker glaze, simmer the reserved glaze in a small saucepan over medium heat until it reduces and thickens slightly. Leftover chicken makes excellent sandwiches or salads the next day.