Roasted Orange Chicken

Roasted Orange Chicken is a delightful dish that combines the succulent flavors of roasted chicken with the bright, citrusy notes of fresh oranges. This recipe offers a harmonious blend of sweet and savory, making it a perfect centerpiece for any meal. The addition of herbs and spices enhances the overall flavor, resulting in a tender and juicy chicken with a beautifully caramelized skin.

Why You’ll Love This Recipe

• Flavorful: The combination of orange zest and juice infuses the chicken with a refreshing citrus flavor.
• Aromatic: Fresh herbs like rosemary and thyme add depth and aroma to the dish.
• Juicy and Tender: Roasting the chicken ensures it remains moist and succulent.
• Versatile: Suitable for both weeknight dinners and special occasions.
• Simple Ingredients: Utilizes common pantry staples and fresh produce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 whole chicken (approximately 4 pounds), rinsed and patted dry
• 1 cup chicken broth
• ½ cup unsalted butter, cut into 1 tablespoon-sized pieces
• 2 navel oranges, halved
• Salt and ground black pepper, to taste
• 2 cloves garlic, minced
• ½ cup unsalted butter, melted
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 sprigs fresh sage

Directions

this recipe

1. Preheat Oven: Set your oven to 350°F (175°C). Pour the chicken broth into a small roasting pan and set aside.
2. Prepare Chicken: Gently loosen the skin from the chicken breasts and thighs. Evenly distribute the butter pieces underneath the loosened skin. Place the chicken in the roasting pan.
3. Add Citrus and Seasonings: Squeeze the juice from the orange halves over the chicken, then place the halves inside the chicken cavity. Tie the chicken legs together with kitchen twine. Season the chicken with salt and pepper, then rub the minced garlic over the surface. Drizzle the melted butter over the chicken and arrange the herb sprigs on top and around the chicken.
4. Roast: Cover the roasting pan with aluminum foil and bake for 20 minutes. Remove the foil and baste the chicken with the pan juices. Continue roasting, uncovered, for 1 to 2 hours, basting every 10 to 15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.
5. Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with the pan juices.

Servings and Timing

• Servings: 6
• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Additional Time: 10 minutes
• Total Time: 2 hours

Variations

• Honey Orange Roasted Chicken: Incorporate honey into the butter mixture for a sweeter glaze.
• Orange Ginger Roasted Chicken: Add grated fresh ginger and ground cinnamon to the seasoning for a zesty twist.
• Herb and Citrus Oven Roasted Chicken: Use a combination of lemons and oranges along with Italian seasoning for a different flavor profile.

Storage/Reheating

• Refrigeration: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the cooked chicken in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
• Reheating: Reheat in a preheated oven at 350°F (175°C) until warmed through, or microwave individual portions until hot.

FAQs

Can I use chicken parts instead of a whole chicken?

Yes, you can use bone-in, skin-on chicken parts. Adjust the cooking time accordingly, as individual pieces will cook faster than a whole chicken.

What can I serve with Roasted Orange Chicken?

This dish pairs well with roasted vegetables, mashed potatoes, or a fresh green salad.

Can I prepare this dish ahead of time?

Yes, you can season the chicken and refrigerate it overnight. Bring it to room temperature before roasting.

How do I ensure the chicken skin is crispy?

Basting the chicken regularly and roasting it uncovered for the majority of the cooking time helps achieve crispy skin.

Can I use dried herbs instead of fresh?

Yes, but use them sparingly, as dried herbs are more concentrated in flavor. Typically, use one-third the amount of dried herbs compared to fresh.

Is it necessary to baste the chicken?

Basting helps keep the chicken moist and enhances flavor, but if you’re short on time, you can skip it.

Can I use other citrus fruits?

Yes, lemons or a combination of citrus fruits can be used for a different flavor profile.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature. It should read 165°F (74°C) in the thickest part of the thigh.

What should I do with the pan juices?

The pan juices can be served as a sauce over the chicken or thickened into a gravy.

Can I add vegetables to the roasting pan?

Absolutely. Adding vegetables like carrots, potatoes, or onions can make for a complete one-pan meal.

Conclusion

Roasted Orange Chicken is a flavorful and aromatic dish that’s perfect for any occasion. Its combination of citrus and herbs results in a moist and tender chicken with a beautifully caramelized skin. Whether you’re hosting a dinner party or preparing a family meal, this recipe is sure to impress and satisfy.

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