Orange Five Spice Roasted Chicken
Elevate your roast dinner game with this irresistible Orange Five Spice Roasted Chicken, a bold and flavorful centerpiece perfect for any special occasion or weeknight indulgence. This recipe marries the zesty brightness of fresh orange and the warm complexity of Chinese five spice, creating a luxurious marinade infused with honey, soy sauce, garlic, and ginger. The whole chicken is basted to golden perfection, with bursts of citrus from a juicy orange tucked inside the cavity for maximum flavor. The result? Crispy skin, tender meat, and a symphony of sweet, savory, and slightly smoky notes. With minimal prep and every bite infused with rich aromas, this roast is destined to impress your family and guests alike. Serve it alongside fresh greens or a side of rice for a truly unforgettable feast.
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Recipe Information
Ingredients
- 1 about 4-5 lbs whole chicken
- 2 teaspoons orange zest
- 4 tablespoons orange juice
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons Chinese five spice powder
- 3 cloves garlic cloves (minced)
- 1.5 teaspoons ginger (grated)
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece orange (quartered)
Instructions
Preheat your oven to 375°F (190°C).
Clean the chicken by removing any excess fat and pat it dry with paper towels. Place the chicken on a roasting rack in a large baking pan.
In a small bowl, mix together the orange zest, orange juice, soy sauce, honey, Chinese five spice powder, minced garlic, grated ginger, sesame oil, salt, and black pepper to create the marinade.
Loosen the skin on the breast of the chicken by gently sliding your fingers underneath it. Rub about 2 tablespoons of the marinade directly under the skin for extra flavor.
Brush the rest of the marinade all over the exterior of the chicken, making sure it's evenly coated. Stuff the cavity of the chicken with the quartered orange.
Tie the legs of the chicken with kitchen twine to ensure even cooking.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature of the thickest part of the chicken (the thigh) reaches 165°F (74°C). Baste the chicken with the pan juices every 20 minutes during roasting for maximum flavor and moisture.
Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute for a tender and juicy result.
Carve the chicken and serve with your favorite side dishes. Garnish with fresh orange slices or a sprinkle of additional orange zest if desired.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 8.6 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 869 mg | 18% | |
*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.
