Orange You Glad You Made This Roasted Chicken
Delight your taste buds with "Orange You Glad You Made This Roasted Chicken," a citrus-infused masterpiece perfect for family dinners or special occasions. This whole roasted chicken is elevated with the zesty brightness of fresh oranges, the earthy aroma of rosemary and thyme, and a buttery paprika rub that guarantees crispy, golden skin. Stuffed with orange quarters, garlic, and herbs, then basted with a honey-orange chicken broth, the result is a juicy, flavorful centerpiece that’s as comforting as it is elegant. With just 20 minutes of prep and hands-off roasting, this recipe is a shining example of how simple ingredients can create extraordinary flavors. Serve it alongside the rich pan juices for a meal that’s sure to impress!
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Recipe Information
Ingredients
- 1 piece (4-5 lbs) whole chicken
- 2 large oranges
- 6 pieces garlic cloves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup chicken broth
- 1 tablespoon honey
Instructions
Preheat your oven to 425°F (220°C).
Trim any excess fat and pat the whole chicken dry with paper towels.
Zest one of the oranges and set the zest aside. Cut both oranges into quarters. Stuff the chicken cavity with half of the orange quarters, 2 garlic cloves, 1 sprig of rosemary, and 2 sprigs of thyme.
In a small bowl, mix the softened butter, orange zest, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and paprika until combined.
Gently loosen the skin over the chicken breasts by sliding your fingers underneath it. Spread half of the butter mixture under the skin and the remaining half evenly over the chicken's exterior.
Drizzle the chicken with olive oil and sprinkle the remaining salt and pepper over the top for extra crispiness.
Place the chicken breast-side up in a roasting pan or oven-safe skillet.
Scatter the remaining orange quarters, garlic cloves, rosemary, and thyme around the chicken in the pan.
In a separate bowl, whisk together the chicken broth, juice from one of the orange quarters, and honey. Pour this mixture into the bottom of the roasting pan, avoiding the top of the chicken.
Roast the chicken in the preheated oven for 70-90 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown. Baste the chicken with the pan juices every 20 minutes to keep it moist.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Discard the oranges and herbs from the cavity.
Serve the roasted chicken with the pan juices drizzled over the top or as a side sauce.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 7804 mg | 339% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 49.3 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1416 mg | 30% | |
*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.
