Roasted Orange Chicken Recipe

There’s nothing quite as soul-satisfying as the aroma of Roasted Orange Chicken wafting from the oven. In this recipe, juicy chicken is marinated with tangy fresh orange juice, aromatic garlic, and a mix of herbs, before being brushed with a luscious, sticky glaze that caramelizes into golden perfection. Whether you’re looking to bring some sunshine to a weeknight dinner or impress guests at your next gathering, Roasted Orange Chicken delivers bold flavors and showstopping appeal with surprisingly little effort.

Ingredients You’ll Need

You’ll be amazed at how a few simple, powerhouse ingredients come together for unforgettable flavor in this Roasted Orange Chicken. Each element brings something essential, from juiciness and zest to deep umami and gorgeous color.

• Whole chicken: The star of the show—go for a plump, 4–5 pound bird for the juiciest results.
• Olive oil: Adds moisture and helps those herbs and spices get up close and personal with every bite.
• Garlic (minced): Fresh garlic infuses the chicken with irresistible savory flavor—don’t skimp!
• Fresh thyme: Earthy and slightly minty, thyme brightens up the entire dish.
• Fresh rosemary: Rosemary’s piney aroma perfectly complements the sweet citrus notes.
• Oranges (zest and juice): Both zest and juice are used for maximum orange punch and a mouthwatering glaze.
• Honey: Gives the glaze its signature sticky sweetness and deep caramelization.
• Soy sauce: Adds a hint of umami and rounds out the sweetness with salty complexity.
• Dijon mustard: Adds a subtle tang and helps the glaze cling to every nook and cranny.
• Salt and pepper: Essentials for drawing out all those fabulous flavors.
• Onion (quartered): Stuffed inside the chicken for sweet, aromatic steam as it roasts.
• Chicken broth: Keeps things juicy and creates delicious pan drippings for serving.
• Butter (optional): Swirled in at the end, butter creates a rich finish for the pan sauce.

How to Make Roasted Orange Chicken

Step 1: Prep Your Chicken

Preheat your oven to 400°F (200°C) and pat your chicken completely dry with paper towels. This crucial first step ensures the skin roasts up perfectly crisp. Trimming any excess fat or skin will help with even cooking, and a totally dry surface means that beautiful glaze will stick like a dream.

Step 2: Season Inside and Out

Rub your whole chicken, inside and out, with olive oil to lock in moisture, followed by a generous sprinkle of salt, pepper, minced garlic, and those fragrant fresh herbs—thyme and rosemary. Massage the seasoning to ensure every bite is packed with flavor. For an extra boost, loosen the skin over the breast and gently rub a little of the mixture underneath.

Step 3: Mix the Orange Glaze

In a small bowl, whisk together the zest and juice from your two oranges, honey, soy sauce, and Dijon mustard. This combination is the signature of Roasted Orange Chicken: sweet, tangy, rich, and utterly addictive. Set aside half for brushing before roasting, and keep the rest for basting and serving.

Step 4: Stuff and Set Up to Roast

Tuck the quartered onion into the chicken’s cavity for extra flavor and juicy steam as it roasts. Place the chicken breast-side up in your roasting pan and pour chicken broth around the base, not over the top, to start your pan sauce and prevent burning. Brush the entire chicken generously with the orange glaze.

Step 5: Roast and Baste

Roast your chicken for about one hour, basting halfway through with more of that orange glaze. Rotating the pan and another brush of glaze will ensure an even, glistening, caramelized finish that makes Roasted Orange Chicken impossible to resist. The chicken is done when the juices run clear and the internal temperature reaches 165°F (75°C) at the thickest part of the thigh.

Step 6: Rest and Serve

Let the chicken rest for at least 10 minutes before carving so the juices redistribute and every slice is moist and succulent. If you like, swirl a knob of butter into the pan juices for added richness. Don’t forget to drizzle these golden juices over the chicken just before serving.

How to Serve Roasted Orange Chicken

Garnishes

Sprinkle your Roasted Orange Chicken with a final flourish of fresh thyme leaves or finely chopped parsley for a burst of color and extra freshness. Thinly sliced orange rounds or zest ribbons look divine atop the platter and subtly reinforce that zesty citrus flavor.

Side Dishes

Pair your chicken with roasted potatoes, fluffy jasmine rice, or a bright green salad tossed with citrus vinaigrette. The sweet, savory sauce begs to be sopped up, so a crusty loaf of bread never goes amiss. Lightly steamed asparagus or garlicky broccolini add a lovely, vibrant touch.

Creative Ways to Present

For special occasions, slice the Roasted Orange Chicken and fan the pieces out on a large platter, drizzle with extra glaze, and tuck in roasted orange slices between each section. For a casual family meal, serve it rustic-style straight from the pan with plenty of pan juices for dipping. Leftovers make fantastic sandwiches on artisan rolls with peppery arugula and a swipe of the sticky orange glaze.

Make Ahead and Storage

Storing Leftovers

Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days. Be sure to include some of the pan juices to keep the chicken moist and flavorful.

Freezing

Roasted Orange Chicken freezes beautifully. Slice or shred the cooled chicken and tuck it into freezer bags with a little glaze or pan sauce. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge for an easy future meal.

Reheating

To reheat, place the chicken and any leftover sauce in an oven-safe dish, cover with foil, and warm in a 325°F (160°C) oven until hot. For a speedier option, use the microwave, covering the chicken to lock in moisture, but avoid overheating to preserve its juiciness.

FAQs

Can I use chicken pieces instead of a whole chicken?

Absolutely! Roasted Orange Chicken works beautifully with bone-in thighs or drumsticks. Simply reduce the roasting time to about 35–45 minutes, and be sure to baste with the glaze as they cook.

What if I don’t have fresh herbs?

No worries. Substitute one teaspoon of dried thyme and rosemary for every tablespoon of fresh. The flavor is slightly different, but still delicious and complementary to the orange-infused glaze.

Is there a way to make this dish dairy free?

Yes, just omit the butter at the end. The pan drippings and orange glaze already provide plenty of luxurious flavor and richness on their own.

Can I make Roasted Orange Chicken ahead of time?

Definitely! The chicken can be rubbed with herbs and marinated with the glaze up to a day in advance. Store covered in the fridge until ready to roast for extra flavor development and easy entertaining.

What can I do with extra orange glaze?

Drizzle leftover glaze over steamed vegetables, swirl it into a vinaigrette, or use it as a sweet-savory sandwich spread. It keeps in the fridge for about a week in a tightly sealed jar.

Final Thoughts

If you’re craving a dish that’s equal parts comforting and crowd-pleasing, Roasted Orange Chicken should be next on your menu. It’s a recipe that brings people together, filling your kitchen with warmth and citrusy, herby goodness. Give it a try—you’ll be amazed at how quickly it becomes a household favorite!

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