Description
Juicy, golden roast chicken glazed with citrus, honey, and herbs—this orange chicken is an easy and impressive dinner centerpiece.
Ingredients
Chicken & Seasoning
1 whole chicken (about 4 lb / 1.8 kg), giblets removed
Salt and freshly ground black pepper, to taste
Orange Glaze
Zest and juice of 2 large oranges (reserve extra slices for roasting pan)
3 Tbsp honey (swap maple syrup for deeper flavor)
2 Tbsp soy sauce
3 Tbsp olive oil or melted butter
4 cloves garlic, minced
1 Tbsp fresh rosemary, chopped (or 1 tsp dried)
1 Tbsp fresh thyme leaves (or 1 tsp dried)
Instructions
Prep Chicken: Pat chicken dry; season cavity and skin generously with salt and pepper. Tuck wing tips under.
Make Glaze: In a bowl, whisk orange zest & juice, honey, soy sauce, oil/butter, garlic, rosemary, and thyme.
Stuff & Tie: Place a few orange slices inside the cavity and tie legs loosely with kitchen string.
Set Up Pan: Position chicken breast-side up on a rack in a roasting pan (or on thick orange slices/onion halves if you don’t have a rack). Scatter remaining orange slices around.
Initial Roast: Brush chicken with half the glaze. Roast at 425 °F (220 °C) for 20 minutes to crisp skin.
Finish Roast: Reduce oven to 375 °F (190 °C). Baste with more glaze and continue roasting ~55 minutes, basting twice, until thickest part of thigh registers 165 °F (74 °C).
Rest & Serve: Transfer chicken to a platter, tent with foil, and rest 10 minutes. Carve and spoon sticky pan juices over the meat.
Notes
Spicy Kick: Add ½ tsp crushed red pepper flakes to the glaze.
For Two: Substitute bone-in thighs and roast ~40 min.
Veggie Add-Ins: Roast baby potatoes or quartered fennel bulbs in the pan to soak up drippings.
Make-Ahead: Rub glaze under & over skin; refrigerate up to 24 hrs before roasting for deeper flavor.
No Rack? Rest chicken on thick orange slices or halved onions to lift it and promote even browning.
- Prep Time: 15 minutes
- Cook Time: 1 hr 15 min
- Category: Main Course
- Method: Roasted / Oven
- Cuisine: American / Citrus-Inspired
