Orange Roasted Chicken and Vegetable Avalanche
Treat your taste buds to the irresistible flavors of Orange Roasted Chicken and Vegetable Avalanche, a vibrant dish that transforms a classic roast dinner into a citrus-infused masterpiece. This recipe combines succulent, golden-brown whole chicken with a bountiful medley of baby potatoes, carrots, red bell pepper, and zucchini—all roasted to perfection in a tangy orange glaze. Infused with aromatic fresh rosemary and thyme, the chicken boasts a crispy, flavorful skin while remaining juicy and tender inside, thanks to a zesty marinade of orange zest, olive oil, honey, and spices. The vegetables, nestled around the chicken, soak up the juices for a caramelized, melt-in-your-mouth finish that completes this one-pan wonder. Quick to prepare yet sophisticated in taste, this wholesome, crowd-pleasing recipe is perfect for everything from Sunday dinners to festive feasts.
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 2 whole Oranges
- 500 grams Baby potatoes
- 300 grams Carrots
- 1 whole Red bell pepper
- 1 whole Zucchini
- 4 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 3 tablespoons Olive oil
- 4 whole Garlic cloves
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Honey
Instructions
Preheat your oven to 190°C (375°F).
Rinse the whole chicken inside and out, then pat it dry with paper towels.
Zest one orange and set the zest aside. Cut both oranges in half; juice one and reserve the juice, and cut the other into wedges.
In a small bowl, mix the orange zest, olive oil, 1 tablespoon of honey, paprika, ground black pepper, and salt.
Rub the chicken generously with the olive oil mixture, making sure to get under the skin for extra flavor. Stuff the cavity with half of the rosemary, thyme, and the orange wedges.
Place the chicken in a large roasting pan, breast-side up.
Prepare the vegetables: wash and halve the baby potatoes, peel and slice the carrots into thick sticks, dice the red bell pepper into large chunks, and slice the zucchini into half moons.
In a large mixing bowl, toss the vegetables with 2 tablespoons of olive oil, the orange juice, 1 tablespoon of honey, minced garlic, the remaining rosemary and thyme, and a pinch of salt and pepper.
Scatter the seasoned vegetables around the chicken in the roasting pan, creating an avalanche of colorful produce.
Roast in the preheated oven for 70–80 minutes, or until the internal temperature of the chicken reaches 75°C (165°F) when measured at the thickest part of the thigh and the juices run clear.
Halfway through cooking, baste the chicken with its pan juices to keep it moist and toss the vegetables for even cooking.
Once done, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the carved chicken with the roasted vegetables on the side, drizzled with the flavorful pan juices.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 572 mg | 25% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 21.4 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1183 mg | 25% | |
*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.
