Herb Roasted Chicken with Burnt Orange Black Pepper Sauce
Elevate your dinner table with this Herb Roasted Chicken with Burnt Orange Black Pepper Sauce, a show-stopping recipe that's equal parts comforting and refined. The chicken is infused with the aromatic flavors of rosemary, thyme, and garlic butter, tucked beneath golden, crispy skin and drizzled with olive oil for the perfect roast. Inside, fragrant orange slices infuse the bird with subtle citrus notes as it bakes to tender perfection. The real star, however, is the bold and sophisticated burnt orange black pepper sauce—crafted from caramelized orange juice, a hint of honey, balsamic vinegar, and crushed peppercorns, creating a sweet, smoky, and tangy glaze. Ideal for special occasions or an impressive weeknight dinner, this dish is best served with your favorite roasted vegetables or fluffy mashed potatoes for a complete, flavorful meal.
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Recipe Information
Ingredients
- 1 whole chicken
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper, freshly cracked
- 2 oranges
- 2 tablespoons honey
- 2 teaspoons balsamic vinegar
- 0.5 cup chicken stock
- 1 teaspoon black peppercorns, crushed
Instructions
Preheat oven to 375°F (190°C).
Pat the chicken dry with paper towels and place it on a roasting rack set in a baking dish.
In a small bowl, mix together the butter, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper until fully combined.
Loosen the skin of the chicken by carefully sliding your fingers under it. Spread the herb butter mixture beneath the skin, rubbing any excess over the top and exterior of the chicken.
Drizzle the chicken with olive oil to encourage browning.
Slice one orange into thick rounds and stuff them inside the chicken cavity. Tie the legs together with kitchen twine.
Roast the chicken in the preheated oven for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
While the chicken roasts, prepare the burnt orange black pepper sauce. Juice the second orange, setting the juice aside.
Place a saucepan over medium-high heat and add the orange halves from the juiced orange. Sear the orange halves until they are caramelized and browned, about 3-4 minutes.
Remove the orange halves, then add honey, balsamic vinegar, orange juice, and chicken stock to the saucepan.
Bring the mixture to a simmer, allowing it to reduce and thicken slightly, about 5-7 minutes. Stir in the crushed black peppercorns for a smoky, bold flavor.
Remove the chicken from the oven when done and let it rest for 10 minutes before carving.
Serve the carved chicken with the burnt orange black pepper sauce drizzled over the top, and garnish with fresh herbs for presentation, if desired.
Nutrition Facts
Calories |
307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 15.0 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 239 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
