Roasted Orange Chicken

Why You’ll Love This Recipe

I love how this roast chicken turns a handful of fresh oranges, pantry spices, and honey into the juiciest bird with crispy, lacquered skin. The citrus keeps everything bright while the sticky glaze caramelizes in the oven, perfuming the kitchen and impressing everyone at the table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whole chicken (about 4 lb / 1.8 kg), giblets removed

• Salt and freshly ground black pepper

• 2 large oranges (zest and juice), plus extra slices for the roasting pan

• 3 Tbsp honey

• 2 Tbsp soy sauce

• 3 Tbsp olive oil or melted butter

• 4 garlic cloves, minced

• 1 Tbsp fresh rosemary, chopped (or 1 tsp dried)

• 1 Tbsp fresh thyme leaves (or 1 tsp dried)

directions

1. I pat the chicken dry, tuck the wing tips under, and season the cavity and skin generously with salt and pepper.

2. In a bowl, I whisk orange zest and juice with honey, soy sauce, olive oil, garlic, rosemary, and thyme.

3. I place a few orange slices inside the cavity, then tie the legs loosely with kitchen string.

4. I set the chicken breast-side up on a rack in a roasting pan, brush it all over with half the orange glaze, and scatter more orange slices around it.

5. I roast at 425 °F (220 °C) for 20 minutes to crisp the skin, then reduce the oven to 375 °F (190 °C). I baste with more glaze and continue roasting about 55 minutes more, basting twice, until the thickest part of the thigh reaches 165 °F (74 °C).

6. I transfer the chicken to a platter, tent it with foil, and let it rest 10 minutes before carving. I spoon the sticky pan juices over the meat when serving.

Servings and timing

• Serves 4–6

• Prep: 15 minutes

• Roast: 1 hour 15 minutes

• Rest: 10 minutes

• Total: about 1 hour 40 minutes

Variations

• I swap honey for maple syrup when I want deeper caramel notes.

• For a spicy kick, I whisk ½ tsp crushed red pepper flakes into the glaze.

• When cooking for two, I use bone-in chicken thighs instead of a whole bird and reduce roasting time to about 40 minutes.

• I sometimes add quartered fennel bulbs or baby potatoes to the pan; they soak up the citrusy drippings.

storage/reheating

I refrigerate leftovers in an airtight container up to 4 days. To reheat, I cover pieces in a 350 °F oven for 15 minutes, then uncover 5 minutes to re-crisp the skin. The meat also shreds nicely for salads, tacos, or sandwiches.

FAQs

 Can I marinate the chicken ahead?

Yes. I often rub the glaze under and over the skin, then refrigerate it up to 24 hours; the flavors deepen beautifully.

 What if I don’t have a roasting rack?

I nestle thick orange slices or halved onions under the bird to lift it slightly and allow air to circulate.

 How do I keep the breast from drying out?

I start roasting breast-side down for the first 20 minutes or tent the breast loosely with foil if it browns too fast.

 Can I use bottled orange juice?

Fresh juice and zest give the brightest flavor, but bottled works in a pinch—just add a little extra zest from any citrus you have.

 What’s the best way to carve?

After resting, I remove the legs and thighs, slice the breast meat against the grain, then spoon warm pan sauce over each piece for maximum juiciness.

Conclusion

This Roasted Orange Chicken gives me everything I crave in a Sunday roast—crackling skin, succulent meat, and a glossy, citrus-honey finish. It’s unfussy yet elegant and always earns rave reviews. Once you try it, you’ll want to keep it in your regular rotation.