Description
This citrus-roasted chicken pairs tender, succulent meat with a glossy, orange-kissed glaze — bright, slightly sweet, and herb-forward. It’s a lovely showstopper for weeknight dinners, holiday tables, or any meal where you want a little wow without a lot of fuss. The oven does most of the work: the skin crisps up while the inside stays moist and flavorful.
Ingredients
- 1 whole chicken (about 4–5 lbs)
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- Zest and juice from 2 large oranges
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 small onion, quartered
- 1 cup chicken broth
- 2 tbsp butter (optional, for finishing)
Instructions
1. Get the oven and bird ready
Preheat your oven to 400°F (200°C). Pat the chicken all over with paper towels — drier skin = better crisp. Rub the bird with olive oil, then sprinkle on the garlic, thyme, rosemary, salt, and pepper. Make sure you coat the cavity and under the skin where possible.
2. Whisk the orange glaze
In a small bowl, combine the orange zest and juice, honey, soy sauce, and Dijon mustard. Whisk until the honey dissolves and the mixture looks smooth. Set aside a few tablespoons to use for serving later.
3. Stuff and position the chicken
Tuck the quartered onion into the cavity for extra aromatics. Place the chicken breast-side up on a rack set inside a roasting pan (or directly on a rack over a rimmed baking sheet). Pour the chicken broth into the pan around — not over — the bird to help keep the pan juices flavorful.
4. Glaze and roast
Brush the chicken with the orange mixture, reserving some glaze for basting. Slide the bird into the oven and roast. About halfway through cooking, brush again with glaze so the skin builds a caramelized, lacquered finish. Roast until the thighs register 165°F (75°C) at the thickest point.
5. Rest and finish
Remove the chicken from the oven and let it rest for about 10 minutes. This lets the juices redistribute so the meat stays juicy. If you like, stir a knob of butter into the remaining glaze or pan juices for a richer sauce, then spoon it over the carved pieces.
Notes
- Serving suggestion
- Carve and serve with the pan juices and any leftover orange glaze on the side. This chicken pairs beautifully with roasted root vegetables, fluffy rice, or a crisp green salad.
- Quick tips & reminders
- Dry the skin thoroughly before roasting to help it crisp.
- Baste once or twice during cooking for glossy, caramelized skin.
- Use a meat thermometer to avoid overcooking — 165°F (75°C) is your target.
- Let the chicken rest for at least 10 minutes before carving.