Description
This Roasted Orange Chicken is a flavorful and juicy whole chicken infused with fresh herbs and a zesty orange glaze. Perfectly roasted to golden perfection, this dish combines the sweetness of honey and the tang of citrus with savory soy sauce and Dijon mustard for a delicious, aromatic main course that’s sure to impress.
Ingredients
Scale
Chicken and Seasoning
- 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
- Salt and pepper to taste
- 1 small onion, quartered
Orange Glaze
- Zest and juice of 2 large oranges
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
Additional Ingredients
- 1 cup chicken broth
- 2 tablespoons butter (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for roasting the chicken evenly.
- Prepare the Chicken: Pat the chicken dry with paper towels to remove excess moisture. Rub the chicken thoroughly with olive oil, minced garlic, chopped thyme, rosemary, salt, and pepper, ensuring an even coating over all surfaces for the best flavor and crispy skin.
- Make the Orange Glaze: In a small bowl, whisk together the orange zest, orange juice, honey, soy sauce, and Dijon mustard until fully combined. This glaze adds a sweet and tangy flavor to the chicken.
- Stuff the Chicken: Place the quartered onion inside the cavity of the chicken to infuse the meat with additional aroma and flavor during roasting.
- Roast the Chicken: Place the chicken breast side up on a roasting pan. Pour the chicken broth around the chicken to keep it moist during roasting. Brush the chicken with some of the orange glaze, reserving the rest for basting.
- Baste and Continue Roasting: Roast the chicken for about 1 hour or until the skin is golden brown and the internal temperature reaches 165°F (75°C). Baste the chicken every 20 minutes with the remaining orange glaze to keep it moist and flavorful.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes to allow the juices to redistribute. Carve the chicken and serve it alongside the pan juices and extra orange glaze for dipping.
Notes
- Use a meat thermometer to ensure the chicken is perfectly cooked to 165°F (75°C) internally.
- Allowing the chicken to rest after roasting ensures the meat remains juicy and tender.
- For extra crispy skin, pat the chicken thoroughly dry before seasoning.
- Butter is optional but can be added to the pan juices for a richer sauce.
- Substitute fresh herbs with dried herbs if fresh are unavailable, using about one-third the amount.
