Roasted Orange Chicken Recipe

Roasted Orange Chicken is the ultimate marriage of comfort and citrusy flair, combining a whole tender chicken with a sweet, tangy orange glaze and aromatic herbs. The result is a gloriously golden-brown roast that looks stunning on your table and fills your kitchen with mouthwatering aromas. Whether you’re cooking for a cozy family dinner or looking to impress friends on a special occasion, this is one of those unforgettable dishes that feels both simple and spectacular. No wonder Roasted Orange Chicken is a go-to when you want maximum flavor with minimal fuss!

Ingredients You’ll Need

I’m always amazed at how just a handful of thoughtfully chosen ingredients can create something so impressive! Each component in this Roasted Orange Chicken recipe serves a unique purpose, either building flavor, enhancing texture, or adding that pop of color that turns a simple roast into an eye-catching centerpiece.

• Whole chicken (about 4-5 pounds): The star of the show; choose a plump, fresh bird for the juiciest results.
• Olive oil: Helps the skin crisp up beautifully while carrying all those wonderful seasonings right into the meat.
• Garlic, minced: Adds savory depth and an irresistible aroma; fresh garlic is always best here.
• Fresh thyme, chopped: Brings a subtle earthiness that balances the bright orange flavor; stems removed, just the leaves.
• Fresh rosemary, chopped: Enhances both fragrance and taste, offering piney, robust notes.
• Zest and juice of 2 large oranges: The citrus backbone that defines Roasted Orange Chicken—use unwaxed oranges if possible for the best flavor catch!
• Honey: Lends sweetness and helps the skin caramelize to a gorgeous color.
• Soy sauce: Delivers a hit of umami and salt, making the glaze more complex and savory.
• Dijon mustard: Gives a gentle tang that elevates the citrus and herbs.
• Salt and pepper to taste: Essential for bringing all the flavors into focus—don’t be shy here!
• Onion, quartered: Stuffed inside, it perfumes the whole bird and keeps it moist.
• Chicken broth: Keeps things juicy while adding even more flavor to the pan sauces.
• Butter (optional): Swirled in at the end, it gives the juices a luxurious finish you’ll want to drizzle over everything.

How to Make Roasted Orange Chicken

Step 1: Preheat Your Oven

Let’s kick things off by setting your oven to 400°F (200°C). This high, steady heat is key to developing that beautifully bronzed, crispy skin while keeping the meat tender and juicy inside. Make sure your rack is placed in the center of the oven, so the chicken cooks evenly on all sides.

Step 2: Prepare the Chicken

The crispest skin begins with dry chicken! Pat the chicken thoroughly with paper towels, making sure to get all those crevices. This step is more important than it sounds—the drier the skin, the better your Roasted Orange Chicken will brown and crisp while it roasts.

Step 3: Season the Chicken

Now for some fun: rub every inch of that bird (including the cavity) with olive oil, followed by the minced garlic, fresh thyme, rosemary, salt, and pepper. Don’t be afraid to get your hands messy here—really massage the seasonings in so every bite is packed with herby, robust flavor.

Step 4: Prepare the Orange Glaze

In a small bowl, whisk together orange zest, freshly squeezed orange juice, honey, soy sauce, and Dijon mustard. This glossy mixture is what gives Roasted Orange Chicken its signature sweet-savory zing. Set some aside—you’ll want extra for brushing and for serving as a sauce at the table.

Step 5: Stuff and Set Up the Chicken

Place those quartered onions right inside the chicken’s cavity. Not only will this gently perfume the meat, but it will also help keep everything juicy as it cooks. Then, nestle the chicken breast-side up in a roasting pan. Pour chicken broth all around the base for extra moisture, which is the secret to an amazingly tender, succulent result.

Step 6: Glaze Generously

Time to brush your chicken with the glorious orange glaze, coating it all over. Reserve some glaze for basting halfway through roasting and for drizzling at serving—layers of flavor make this dish truly unforgettable.

Step 7: Roast to Perfection

Slide your pan into the preheated oven and roast for about 1 hour, or until the chicken skin turns golden and irresistible, and the internal temperature reaches 165°F (75°C). About halfway through roasting, baste with more glaze—this step gives Roasted Orange Chicken its beautiful caramelized finish and ensures the citrus flavors shine in every bite.

Step 8: Rest, Carve, and Serve

Once cooked, let the chicken rest uncovered for 10 minutes before carving. This lets the juices redistribute so every piece is juicy and tender. Carve, spoon over the pan juices, and bring extra glaze to the table for an unforgettable serving experience.

How to Serve Roasted Orange Chicken

Garnishes

Fresh orange slices or wedges add so much color and hint at the citrusy flavors inside. Sprinkle chopped thyme or rosemary on top for an herbaceous pop, or scatter a few pomegranate seeds for festive flair. A last brush of reserved orange glaze right before serving gives the chicken an extra sheen that’s both appetizing and impressive.

Side Dishes

Roasted Orange Chicken pairs perfectly with a wide range of sides. Think fluffy herbed rice, buttery mashed potatoes, or a tangle of garlicky green beans to soak up those heavenly pan juices. For a lighter spread, opt for a bright arugula salad or simple steamed asparagus—the citrus notes in the chicken shine alongside crisp, fresh veggies.

Creative Ways to Present

Slice the chicken at the table for an interactive, family-style feel that highlights the golden skin and juicy interior. Or, carve the chicken in the kitchen, arrange on a platter, and spoon over the glossy orange glaze. For a real showstopper, surround your Roasted Orange Chicken with roasted baby carrots, citrus wedges, and sprigs of fresh herbs so every serving looks as vibrant as it tastes!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (and that’s a big “if”!), allow the chicken to cool completely before storing. Place carved pieces in an airtight container and refrigerate for up to 3 days. Make sure to spoon some of the pan juices over the top—this helps keep the meat juicy and flavorful after reheating.

Freezing

Roasted Orange Chicken actually freezes beautifully. Remove the meat from the bones and store it in freezer-safe bags or containers, along with a bit of the glaze or juices to protect against freezer burn. Use within 2 months for best flavor; simply thaw overnight in the refrigerator before reheating.

Reheating

To reheat, place the chicken and pan juices in a covered baking dish and warm in a 325°F (160°C) oven until heated through (about 15–20 minutes). If you’re in a hurry, you can microwave individual portions, but covering the dish and adding a splash of extra broth or glaze will help retain moisture.

FAQs

Can I use chicken pieces instead of a whole chicken?

Absolutely! This Roasted Orange Chicken recipe works wonderfully with thighs, drumsticks, or even breasts. Just adjust the cooking time depending on the piece—smaller cuts will need less time, and be sure to check for doneness at 165°F (75°C).

What can I substitute for fresh herbs?

If you don’t have fresh thyme or rosemary on hand, dried versions will work in a pinch. Use about one-third the amount, since dried herbs pack more punch, and rub them between your hands before adding to release their oils.

How do I get extra crispy skin?

For super crispy skin on your Roasted Orange Chicken, be sure the bird is as dry as possible before seasoning. You can also uncover the bird and crank up the oven during the last few minutes of cooking—just watch closely so it doesn’t burn.

Is this dish gluten free?

Yes! Roasted Orange Chicken is gluten free as long as you’re using gluten free soy sauce or tamari. Always double-check condiments if you’re cooking for someone with a sensitivity.

Can I make the orange glaze ahead of time?

Definitely. Mix up the orange glaze a day or two ahead and store it in an airtight container in the fridge. Give it a good whisk before using to re-emulsify the ingredients, and you’re all set for last-minute roasting magic.

Final Thoughts

There’s just something wonderfully special about Roasted Orange Chicken—the way the citrus, herbs, and silky pan juices come together makes every bite memorable. I hope you give this recipe a try and make it your own family tradition—it’s a dish that’s destined to have everyone asking for seconds!

Print