Description
This Roasted Orange Chicken recipe features a whole chicken marinated with a vibrant blend of fresh orange zest and juice, garlic, thyme, rosemary, honey, and soy sauce. Roasted to golden perfection in the oven, it has a delightful balance of citrusy, savory, and slightly sweet flavors, making it a perfect centerpiece for a family dinner or special occasion.
Ingredients
Scale
Chicken & Marinade
- 1 whole chicken (4-5 pounds)
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Zest and juice of 2 large oranges
- 1 tablespoon honey
- 1 tablespoon soy sauce
- Salt and pepper to taste
Additional Ingredients
- 1 small onion, quartered
- 1 cup chicken broth
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken at a high temperature that will ensure crispy skin and flavorful meat.
- Prepare Marinade: In a bowl, combine the orange zest and juice, olive oil, minced garlic, chopped thyme, chopped rosemary, honey, soy sauce, salt, and pepper. Mix well to create a fragrant, balanced marinade.
- Prepare Chicken: Rinse the whole chicken and pat it dry thoroughly with paper towels. Place the chicken breast-side up in a roasting pan ready for seasoning and stuffing.
- Apply Marinade Under Skin: Carefully loosen the skin from the breast meat without tearing it. Rub half of the marinade under the skin as well as over the exterior of the chicken to infuse flavor directly into the meat.
- Stuff Chicken Cavity: Stuff the quartered onion and the remaining marinade into the cavity of the chicken. This adds moisture and additional aroma from the onion and marinade during roasting.
- Add Broth and Roast: Pour 1 cup of chicken broth into the bottom of the roasting pan to keep the environment moist. Roast the chicken in the oven for about 75 minutes, basting occasionally with the pan juices to keep the chicken moist and flavorful. Roast until the internal temperature reaches 165°F (75°C).
- Rest Before Serving: Remove the chicken from the oven and let it rest for 10 minutes before carving. Resting allows the juices to redistribute, resulting in juicy and tender meat.
Notes
- Ensure the internal temperature of the chicken reaches 165°F (75°C) using a meat thermometer for safe consumption.
- Resting the chicken after roasting is crucial to maintain juiciness.
- You can add vegetables like carrots or potatoes around the chicken in the roasting pan for a complete meal.
- Adjust the seasoning and honey amount according to taste preference for sweetness.
