Description
Roasted Orange Chicken delivers a zesty, tangy dinner that brings Mediterranean sunshine right to your table. Marinated with fresh orange juice and herbs, this juicy chicken turns an ordinary weeknight meal into a delightful culinary experience.
Ingredients
Scale
Main Protein:
- 1 whole chicken
Primary Flavoring Ingredients:
- 2 tablespoons olive oil
- 2 large oranges (zest and juice)
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon garlic
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
Supporting Ingredients:
- 1 teaspoon Dijon mustard
- 1 small onion
- 1 cup chicken broth
- 2 tablespoons butter
- Salt
- Pepper
Instructions
- Create a vibrant marinade by whisking 2 tablespoons olive oil, 1 tablespoon minced garlic, 1 tablespoon each of chopped thyme and rosemary, zest and juice from 2 large oranges, 1 tablespoon honey, 1 tablespoon soy sauce, and 1 teaspoon Dijon mustard in a mixing bowl until thoroughly combined.
- Thoroughly dry your 4-5 pound chicken with paper towels, ensuring the surface is completely moisture-free.
- Carefully separate the chicken skin from the breast and massage 2-3 tablespoons of marinade underneath, spreading it evenly to infuse deep flavor.
- Coat the entire exterior of the chicken with remaining marinade, making sure every surface is generously covered.
- Quarter 1 small onion and gently stuff it inside the chicken cavity.
- Secure the chicken legs with kitchen twine to promote uniform cooking.
- Preheat your oven to 375°F and position a rack in the center.
- Transfer the chicken to a roasting pan and pour 1 cup chicken broth into the bottom of the pan.
- Roast the chicken uncovered for approximately 1 hour and 20 minutes, tracking its internal temperature until it reaches 165°F in the thickest part of the thigh.
- Optional: Every 20-30 minutes, baste the chicken with pan drippings or 2 tablespoons melted butter to enhance browning and moisture.
- Remove the chicken from the oven and allow it to rest for 10-15 minutes before carving, which helps redistribute the succulent juices.
Notes
- Let the chicken come to room temperature before roasting to ensure even cooking and prevent drying out.
- Use a meat thermometer to check the internal temperature, which guarantees the chicken is perfectly cooked without guesswork.
- When separating the skin, be gentle to avoid tearing and create space for the marinade to enhance flavor throughout the meat.
- For a crispy skin, pat the chicken very dry before seasoning and avoid overcrowding the roasting pan to allow proper air circulation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Chicken
- Method: Roasting
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 430 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg