Orange Roast Chicken
Elevate your next dinner gathering with this succulent Orange Roast Chicken, a citrus-infused masterpiece that’s both visually stunning and irresistibly flavorful. This recipe combines the zesty brightness of fresh oranges with the earthy aromatics of rosemary, thyme, and garlic, creating a perfectly roasted chicken with crispy golden skin and tender, juicy meat. A paprika-spiced orange marinade adds a vibrant layer of flavor, complemented by the rich depth from a chicken stock base. Roasting this 4-pound chicken to perfection in just 90 minutes ensures a beautifully moist texture, enhanced by regular basting with its own savory juices. Perfect for a cozy family meal or a special occasion, this roast pairs wonderfully with sides like roasted vegetables, rice pilaf, or creamy mashed potatoes, making it the ultimate show-stopper for your table. Your home will be filled with the enticing aroma of citrus and herbs, leaving everyone eager for the first bite!
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Recipe Information
Ingredients
- 4 lbs whole chicken
- 2 whole oranges
- 4 whole garlic cloves
- 3 tbsp olive oil
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tsp paprika
- 1.5 tsp salt
- 1 tsp black pepper
- 1 cup chicken stock
Instructions
Preheat your oven to 400°F (200°C).
Rinse the chicken both inside and out under cold water. Pat it dry with paper towels.
Zest one of the oranges and set the zest aside. Cut both oranges in half. Juice one half and reserve the juice, then cut the remaining halves into quarters.
Peel the garlic cloves and lightly smash them with the flat side of a knife.
In a small bowl, mix olive oil, orange zest, orange juice, paprika, salt, and black pepper to form a marinade.
Place the chicken in a roasting pan. Brush the marinade all over the chicken, ensuring even coverage on both the skin and inside the cavity.
Stuff the chicken cavity with the orange quarters, garlic cloves, rosemary sprigs, and thyme sprigs.
Tie the chicken legs together with kitchen twine and tuck the wings underneath to prevent burning.
Pour the chicken stock into the base of the roasting pan to keep the chicken moist during cooking.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes (or until the internal temperature reaches 165°F/74°C at the thickest part of the meat). Baste the chicken with the pan juices every 20-30 minutes for a golden, flavorful crust.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving, allowing the juices to redistribute.
Serve warm with your favorite sides, such as roasted vegetables, rice pilaf, or mashed potatoes.
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 3822 mg | 166% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 23.6 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 986 mg | 21% | |
*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.
