Orange Chicken Roast (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 whole chicken (4–5 pounds)
02 -
2 tablespoons olive oil
03 -
1 tablespoon minced garlic
04 -
1 tablespoon chopped fresh thyme
05 -
1 tablespoon chopped fresh rosemary
06 -
Juice and zest from 2 big oranges
07 -
1 tablespoon honey
08 -
1 tablespoon soy sauce
09 -
1 teaspoon Dijon mustard
10 -
Salt and pepper for seasoning
11 -
1 small onion, cut into quarters
12 -
1 cup chicken broth
13 -
2 tablespoons butter (if desired)
# Steps to Follow:
01 -
Heat your oven to 400°F (200°C). Dry the chicken completely using paper towels so the skin gets nice and crispy. Coat the bird all over with olive oil, garlic, thyme, rosemary, salt, and pepper.
02 -
Combine the orange juice, zest, honey, soy sauce, and Dijon mustard in a small bowl. Stir well and put aside for later.
03 -
Tuck the quartered onion inside the chicken cavity to boost flavor as it cooks.
04 -
Set the chicken breast-up in a roasting pan. Add the chicken broth to the bottom of the pan to keep everything juicy. Brush some orange sauce on the chicken, saving the rest for later. Cook for about 1 hour until golden on top and the temperature inside hits 165°F (75°C). Halfway through, brush on more sauce to make a sweet, caramelized coating.
05 -
Take the chicken out and let it sit for 10 minutes before cutting. This keeps all the juices in the meat. Serve with the pan drippings and extra orange sauce on the side.
# Additional Tips:
01 -
Don't skip letting the chicken rest after cooking or you'll lose all those tasty juices.