Description
A whole chicken coated with aromatic herbs and roasted to golden perfection, regularly basted with a sweet-tangy orange glaze. The combination of orange zest, honey, soy sauce, and Dijon creates a caramelized exterior while keeping the meat incredibly juicy. Fresh thyme and rosemary infuse the chicken with fragrant herbs, complementing the bright citrus notes. Served with its own flavorful pan juices, this impressive main course balances sweet, savory, and tangy flavors in every bite.
Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 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
- 250 ml chicken broth
- 2 tablespoons butter
Instructions
- Preheat your oven to 200°C (400°F).
- Pat the whole chicken dry with paper towels to ensure crispy skin during roasting.
- Thoroughly rub the chicken with olive oil, minced garlic, fresh thyme, rosemary, salt, and pepper, ensuring even coating over the entire bird.
- In a small bowl, whisk together orange zest, orange juice, honey, soy sauce, and Dijon mustard until well combined. Set aside.
- Place the quartered onion inside the chicken cavity to infuse flavor during roasting.
- Place the chicken breast side up on a roasting pan. Pour chicken broth around the chicken to maintain moisture during cooking.
- Brush the chicken with prepared orange glaze, reserving some for later basting and serving.
- Roast the chicken in the preheated oven for approximately 1 hour, or until skin is golden and internal temperature reaches 75°C (165°F). Halfway through cooking, baste with additional glaze to create a caramelized finish.
- Remove chicken from oven and let rest for 10 minutes before carving to allow juices to redistribute throughout the meat.
- Carve chicken and serve with pan juices and additional orange glaze drizzled over the top.
Notes
- For extra flavor, you can add orange slices to the roasting pan during the last 15 minutes of cooking.
- The butter can be melted and mixed with some of the glaze for a final basting before serving.
- The key to achieving crispy skin is thoroughly drying the chicken before seasoning and roasting at the proper temperature.
- Avoid opening the oven door frequently during roasting.
- Leftover orange chicken makes excellent sandwiches or wraps.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Dishes
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approx. 1/4 of chicken)
- Calories: 320
- Sugar: 8.5 g
- Fat: 18.2 g
- Carbohydrates: 8.5 g
- Protein: 32.6 g
Keywords: Roasted Orange Chicken, Oven Baked Orange Chicken, Easy Roasted Orange Chicken, Roast Chicken with Orange Glaze, Citrus Roasted Chicken, Baked Chicken with Orange Sauce