Ingredients
Chicken:
- 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
- Zest and juice of 2 large oranges
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
For Roasting:
- 1 small onion, quartered
- 1 cup chicken broth
- 2 tablespoons butter (optional)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Pat chicken dry.
- Rub chicken: Rub with olive oil, garlic, thyme, rosemary, salt, and pepper.
- Make glaze: Combine orange zest, juice, honey, soy sauce, and Dijon mustard.
- Stuff chicken: Stuff chicken with onion. Place in roasting pan and pour broth around.
- Brush with glaze: Brush chicken with glaze. Roast for 1 hour, basting halfway with more glaze.
- Check temperature: Ensure internal temp reaches 165°F (75°C). Let rest 10 minutes before carving.
- Serve: Serve with pan juices and remaining glaze.
Notes
- Substitute maple syrup for honey if preferred.
- Use fresh or dried herbs depending on what you have on hand.
- For added richness, melt butter into pan juices before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 kcal
- Sugar: Approximately 8g
- Sodium: Approximately 500mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 7g
- Unsaturated Fat: Approximately 15g
- Trans Fat: Approximately 0g
- Carbohydrates: Approximately 10g
- Fiber: Approximately 2g
- Protein: Approximately 35g
- Cholesterol: Approximately 120mg
