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Roasted Orange Chicken

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Roasted Orange Chicken is a delightful dish that combines the juicy, tender flavors of chicken with the bright, sweet tang of orange. This dish is perfect for a family dinner, a holiday feast, or any special occasion where you want to impress your guests with a delicious, zesty main course. The balance of citrusy orange, savory spices, and aromatic herbs creates a mouthwatering meal that is both comforting and refreshing. Roasting the chicken enhances its flavor, making it crispy on the outside while remaining juicy on the inside. If you’re looking to try a fresh take on roasted chicken, this recipe is a must-try!

Ingredients

Scale

To make Roasted Orange Chicken, gather the following ingredients:

  • 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
  • 1 small onion, quartered
  • 1 cup chicken broth
  • 2 tablespoons butter (optional)

Instructions

Prepare the Chicken:

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Chicken: Pat the whole chicken dry with paper towels. This will help the skin get crispy while roasting.
  3. Season the Chicken: Rub the chicken with olive oil, minced garlic, fresh thyme, rosemary, salt, and pepper, making sure to coat the entire bird evenly.

Prepare the Orange Glaze:

  1. Make the Orange Glaze: In a small bowl, whisk together the orange zest, orange juice, honey, soy sauce, and Dijon mustard. Set aside.

Roast the Chicken:

  1. Stuff the Chicken: Place the quartered onion inside the cavity of the chicken for extra flavor during roasting.
  2. Roast the Chicken: Place the chicken on a roasting pan, breast side up. Pour the chicken broth around the chicken in the pan to keep it moist while it roasts.
  3. Brush with Orange Glaze: Brush the chicken with the prepared orange glaze, reserving some glaze for later basting and serving.
  4. Roast the Chicken: Roast the chicken in the preheated oven for about 1 hour, or until the skin is golden and the internal temperature reaches 165°F (75°C). Halfway through cooking, baste the chicken with more glaze to ensure a beautiful caramelized finish.

Finish and Serve:

  1. Rest the Chicken: Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, keeping the meat juicy.
  2. Serve: Serve the roasted chicken with the pan juices and additional orange glaze on the side for drizzling.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/roasted-orange-chicken/