Roasted Orange Chicken (Print)
Tender whole chicken glazed with a sweet-tangy orange sauce, infused with fresh herbs and roasted to golden perfection.
# Ingredients:
→ Main
01 -
1 whole chicken (about 4-5 pounds)
→ Marinade & Seasoning
02 -
2 tablespoons olive oil
03 -
1 tablespoon minced garlic
04 -
1 tablespoon chopped fresh thyme
05 -
1 tablespoon chopped fresh rosemary
06 -
Zest and juice of 2 large oranges
07 -
1 tablespoon honey
08 -
1 tablespoon soy sauce
09 -
1 teaspoon Dijon mustard
10 -
Salt and pepper to taste
→ Additional Ingredients
11 -
1 small onion, quartered
12 -
250 ml chicken broth
13 -
2 tablespoons butter
# Directions:
01 -
Preheat your oven to 200°C.
02 -
Pat the whole chicken dry with paper towels to ensure crispy skin during roasting.
03 -
Thoroughly rub the chicken with olive oil, minced garlic, fresh thyme, rosemary, salt, and pepper, ensuring even coating over the entire bird.
04 -
In a small bowl, whisk together orange zest, orange juice, honey, soy sauce, and Dijon mustard until well combined. Set aside.
05 -
Place the quartered onion inside the chicken cavity to infuse flavor during roasting.
06 -
Place the chicken breast side up on a roasting pan. Pour chicken broth around the chicken to maintain moisture during cooking.
07 -
Brush the chicken with prepared orange glaze, reserving some for later basting and serving.
08 -
Roast the chicken in the preheated oven for approximately 1 hour, or until skin is golden and internal temperature reaches 75°C. Halfway through cooking, baste with additional glaze to create a caramelized finish.
09 -
Remove chicken from oven and let rest for 10 minutes before carving to allow juices to redistribute throughout the meat.
10 -
Carve chicken and serve with pan juices and additional orange glaze drizzled over the top.
# Notes:
01 -
For extra flavor, you can add orange slices to the roasting pan during the last 15 minutes of cooking.
02 -
The butter can be melted and mixed with some of the glaze for a final basting before serving.