Spicy Whole Roasted Chicken with Orange and Rosemary
Elevate your dinner table with this Spicy Whole Roasted Chicken with Orange and Rosemary—a tantalizing blend of bold spices and citrusy zest, paired with the earthy aroma of fresh rosemary. This beautifully golden, oven-roasted chicken is marinated in a flavorful mix of paprika, cumin, cayenne, and orange juice, then infused with the sweetness of honey for a perfect caramelized finish. Stuffed with juicy orange wedges, fragrant rosemary sprigs, and garlic cloves, every bite delivers incredible depth of flavor. Perfectly roasted to crispy, tender perfection, this dish is ideal for a family gathering or special occasion. Served with the roasted oranges and pan juices, it’s a savory-sweet crowd-pleaser that pairs wonderfully with your favorite sides.
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Recipe Information
Ingredients
- 1 4-5 lb whole chicken
- 2 orange
- 5 sprigs fresh rosemary
- 6 garlic cloves
- 3 tablespoons olive oil
- 1.5 teaspoons paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon honey
- 0.25 cup water
Instructions
Preheat your oven to 425°F (220°C).
Place the whole chicken on a clean work surface and pat it dry with paper towels. Ensure the cavity is clean and free of giblets (if included).
Juice one orange and set the juice aside. Slice the second orange into quarters.
In a small bowl, combine olive oil, paprika, ground cumin, cayenne pepper, salt, black pepper, and the juice of one orange to create the marinade.
Using your hands or a brush, rub the marinade all over the outside of the chicken. Gently slide your fingers under the skin of the chicken breast to rub some marinade directly onto the meat.
Stuff the cavity of the chicken with the orange quarters, 3 sprigs of rosemary, and 4 garlic cloves.
Tie the legs of the chicken together with kitchen twine to ensure even cooking and secure the stuffed ingredients.
Place the chicken breast-side up in a roasting pan or oven-safe skillet. Arrange the remaining rosemary sprigs and garlic cloves around the chicken. Add 1/4 cup of water to the bottom of the pan.
Drizzle the honey over the top of the chicken for a hint of sweetness and to enhance caramelization.
Roast the chicken in the preheated oven for 20 minutes at 425°F (220°C) to crisp and brown the skin.
Reduce the oven temperature to 375°F (190°C) and continue roasting the chicken for an additional 60-70 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
Baste the chicken with the pan juices every 20 minutes to keep it moist and flavorful.
Once fully cooked, remove the chicken from the oven and loosely tent it with aluminum foil. Let it rest for 10-15 minutes before carving.
Serve the chicken with the roasted oranges and garlic alongside your favorite sides. Enjoy!
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4896 mg | 213% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 45.3 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1209 mg | 26% | |
*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.
