Description
This Roasted Orange Chicken features a vibrant blend of citrus and herbs, resulting in a juicy and flavorful dish. Marinated to perfection and roasted until golden, it makes a stunning centerpiece for any meal, complemented by fresh orange slices and aromatic herbs.
Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 2 oranges (one for juice and one for slices)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Fresh herbs (like parsley or cilantro) for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium bowl, combine the juice of one orange, olive oil, minced garlic, grated ginger, soy sauce, honey, salt, black pepper, paprika, thyme, rosemary, and red pepper flakes (if using). Whisk until well combined.
- Rinse the chicken under cold water and pat it dry with paper towels.
- Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is thoroughly coated. Seal the bag or turn the chicken in the dish to coat.
- Let the chicken marinate in the refrigerator for at least 1 hour, preferably 4 hours or overnight.
- After marinating, let the chicken sit at room temperature for about 30 minutes.
- Slice the second orange into wedges.
- Place the marinated chicken in a roasting pan or large oven-safe skillet. Arrange the orange slices around and inside the chicken.
- Brush any leftover marinade over the chicken, discarding any that has touched raw chicken.
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) at the thickest part of the thigh.
- Baste the chicken with pan juices halfway through cooking.
- If the skin browns too quickly, tent the chicken with aluminum foil.
- Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Prepare a side dish, such as steamed vegetables or a fresh salad.
- Carve the chicken into pieces, starting with the legs and thighs, then the breast. Arrange on a serving platter and garnish with fresh herbs.
- Spoon roasted orange slices and pan juices over the chicken before serving.
Notes
- Opt for a free-range or organic chicken for better flavor.
- Marinating for longer enhances the flavor.
- Serve with a variety of sides to complement the bright orange flavors.
- Prep Time: 15 minutes
- Cook Time: 75 minutes