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My family has treasured this zesty citrus chicken for celebrations throughout the years. It mixes the bright kick of oranges with hearty herbs, creating a flavor combo that wows without any tricky cooking moves.
Three years back, I whipped up this orange chicken for our Christmas dinner when I needed something fancy but doable. The amazing smell drifted through our house and my mother-in-law wanted the recipe before she'd even tried it. After her first taste, she announced it would become our new holiday must-have.
Ingredients
- Whole chicken: Around 4-5 pounds works great as your flavor base and can feed everyone with maybe some extras for tomorrow
- Olive oil: Makes the outside nice and crunchy while keeping everything juicy inside
- Fresh thyme and rosemary: Add wonderful herby smells that work really well with the orange
- Zest and juice from large oranges: Give that sunny citrus punch that makes this dish special
- Honey: Adds just enough sweetness and helps everything turn golden brown
- Soy sauce: Brings a rich depth that cuts through the sweet stuff
- Dijon mustard: Adds a bit of zing that makes the orange taste even better
- Chicken broth: Keeps everything nice and moist as it cooks
Step-by-Step Instructions
- Prepare the Chicken:
- Get your oven going at 400°F for that perfect crispy skin. Grab some paper towels and dry that chicken completely - this step really matters if you want golden skin. Rub oil all over the bird, even under the skin if you can, so everything cooks evenly.
- Season the Chicken:
- Mix your minced garlic with your chopped herbs and rub this fragrant mix all over. Try to get some under the breast skin for extra flavor. Don't be shy with salt and pepper - big chickens need plenty of seasoning.
- Make the Orange Glaze:
- Mix together your orange zest, juice, honey, soy sauce and Dijon until it's all blended. The oils in the zest pack a ton of orange punch while the juice brings sweet tanginess. This mixture will turn into an amazing sticky coating while it cooks.
- Prepare for Roasting:
- Stuff the chicken with onion quarters to send aromatic steam through the meat. Put the bird breast-up in your pan and pour broth around (not on) the chicken to keep the oven air moist.
- Roast and Baste:
- Brush your glaze all over the chicken, saving half for later. Cook for 30 minutes, then turn the heat down to 375°F and brush on more glaze. Keep cooking another 30-45 minutes, brushing once more halfway, until the thigh measures 165°F inside.
- Rest and Serve:
- Let your chicken sit for at least 10 minutes so the juices spread back through the meat. Strain the pan liquid into a small pot, cook it down a bit, and stir in some butter for an amazing sauce to go with your carved chicken.
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The orange zest really makes this dish shine. My grandpa ran a citrus farm down in Florida and showed me that the oils in citrus peels pack way more punch than the juice. Every time I cook this chicken, I think about him teaching me to carefully zest oranges without getting the bitter white part underneath.
Perfect Pairings
This orange-flavored chicken tastes amazing with roasted root veggies like carrots and parsnips that brown up nicely and soak in all those tasty pan drippings. The veggies' natural sweetness works great with the citrusy chicken for a complete meal. Try adding something green too - maybe some roasted Brussels sprouts or a simple arugula salad with a bit of olive oil to balance out the richness.
Make Ahead Options
You can get started on this dish a day early by mixing up the orange glaze and keeping it in the fridge. The herb oil mixture can also be made ahead and stored separately. Season your chicken and leave it uncovered in the fridge for up to 24 hours - this actually dries the skin out a bit so it'll get crispier. Just follow the recipe steps when you're ready to cook.
Troubleshooting Tips
If your chicken skin isn't getting crispy, check if your oven's really at the right temperature. A separate thermometer can tell you for sure. Another common problem is the breast meat getting too done while waiting for the thighs to cook through. You can fix this by just covering the breast part with some foil during the last 20 minutes if it's browning too fast.
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Common Recipe Questions
- → How do I get the chicken skin really crispy?
For super crispy skin, thoroughly dry the chicken with paper towels before you add seasonings and put it in the oven. Don't put any lid or cover on the chicken while it's roasting.
- → Can I use dried herbs instead of fresh ones?
Absolutely! When swapping fresh thyme and rosemary for dried versions, just remember to use about 1/3 of the amount since dried herbs pack more punch in terms of flavor.
- → Why should I add the orange glaze?
The orange glaze brings a perfect mix of sweet, tangy, and savory notes to the chicken while also helping the skin turn beautifully brown and caramelized during cooking.
- → When can I tell the chicken is done cooking?
Your chicken is ready when a meat thermometer stuck into the thickest part of the thigh reads 165°F (75°C) and when you poke it, the juices come out clear, not pink.
- → Will this work with just chicken pieces?
Sure thing! You can make this with thighs, legs, or any chicken parts you like. Just watch your cooking time as smaller cuts will cook faster than a whole bird.