Roasted Chicken a La Orange
Elevate your weeknight dinners or special occasions with the vibrant flavors of Roasted Chicken a La Orange, a citrus-infused showstopper that’s as stunning as it is delicious. This recipe pairs tender, golden-roasted chicken with the bright zest and juice of fresh oranges, balanced by aromatic garlic, rosemary, and a touch of honey for natural sweetness. A smoky paprika rub and a luscious pan sauce made from orange juice and chicken stock create layers of flavor that will have your guests coming back for seconds. Perfectly roasted in just over 90 minutes, this dish is ideal for entertaining or adding a gourmet twist to your family meal. Serve it with fresh orange slices and a drizzle of the savory-sweet pan sauce for a restaurant-quality presentation that is sure to impress.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 3 large Oranges
- 6 cloves Garlic
- 3 sprigs Fresh rosemary
- 3 tbsp Olive oil
- 2 tbsp Honey
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 1 cup Chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and place it onto a large roasting pan.
Zest two of the oranges and set the zest aside. Then, juice the zested oranges to yield about 1/2 cup of juice.
Thinly slice the third orange and set the slices aside for later use.
In a small bowl, combine the orange zest, olive oil, honey, minced garlic (from 4 cloves), salt, black pepper, and paprika. Mix until well combined.
Rub the mixture all over the chicken, including under the skin and inside the cavity for maximum flavor.
Stuff the cavity of the chicken with the orange slices, the remaining 2 garlic cloves (lightly smashed), and the rosemary sprigs.
Pour the orange juice and chicken stock into the bottom of the roasting pan to keep the chicken moist during cooking.
Place the chicken in the oven and roast for 1 hour and 30 minutes, basting every 20 minutes with the juices from the pan. If the skin starts browning too quickly, loosely cover the chicken with aluminum foil.
To check for doneness, insert a meat thermometer into the thickest part of the thigh (avoiding the bone). The internal temperature should read 165°F (74°C).
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the chicken with the pan sauce drizzled on top, and garnish with fresh orange slices or rosemary, if desired.
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 4970 mg | 216% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 82.7 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1405 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.
