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Roasted orange chicken recipe

Roasted orange chicken recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Whole chicken
  • Whole roast chicken

I like to roast a whole chicken. That way everybody in the family gets what they really like: chicken breast, wings, drumsticks or thighs.

London, England, UK

2 people made this

IngredientsServes: 4

  • 1 (1kg) whole chicken
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 organic, unwaxed orange
  • 3 garlic cloves, minced
  • 2 tablespoons fresh thyme, chopped
  • 6 tablespoons olive oil
  • 100ml orange juice
  • 250ml chicken stock
  • 1 onion, cut into large pieces
  • 3 carrots, cut into large pieces

MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min

  1. Preheat oven to 200 C / Gas 6.
  2. Rinse chicken and pat dry with kitchen paper. Rub inside and outside with salt and pepper.
  3. Cut orange in half and grate the zest of one half into a little bowl. Add garlic, thyme, olive oil and orange juice and mix well.
  4. Brush chicken with the orange mixture on the outside and inside the cavity. Gently lift up the skin over the breast meat and brush with some of the orange mixture.
  5. Peel orange halves and stick them into the cavity. Put chicken into a roasting tin and add the rest of the marinade and the chicken stock to the tin.
  6. Place tin on the middle rack in the oven and bake for 45 minutes.
  7. After 45 minutes arrange onion and carrots around the chicken and baste the chicken with the dripping. Bake for another 45 minutes, basting the chicken every 10-15 minutes.
  8. The roasted chicken is ready when the skin is browned and crisp and its juices run clear.


You can use leftovers for sandwiches or in dishes such as fried rice, pasta bakes or stir frys.

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Reviews & ratingsAverage global rating:(1)

Recipe Summary

  • 7 clementines or desired oranges
  • 1 3.5-4 pound whole chicken
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 4 strips bacon
  • 12 fresh sage leaves
  • ⅓ cup pure maple syrup
  • ¼ cup dry sherry
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, minced

Preheat oven to 450°F. Halve all seven clementines. Thinly slice four halves into half-moons set all aside.

Rinse chicken body cavity pat dry. Season inside and outside of chicken with salt and black pepper. Place one clementine half in cavity. Twist wing tips under back tie drumsticks together using 100-percent- cotton kitchen string. Place breast side up in a 13×9×2-inch baking pan or dish.

Lay bacon lengthwise on chicken breast tuck six sage leaves and all clementine slices under bacon.

For vinaigrette: Over a small bowl juice four clementine halves. Whisk in maple syrup, sherry, oil, and garlic set aside.

Place remaining five clementine halves around chicken. Chop remaining sage leaves sprinkle over clementines. Roast chicken 20 minutes. Spoon half the vinaigrette over chicken. Reduce heat to 350°F cover chicken with foil. Roast 50 to 60 minutes, spooning remaining vinaigrette over chicken every 15 minutes. Remove set aside foil. Roast 10 minutes more or until a meat thermometer inserted into thigh registers at least 170°F. Cover with foil let stand 10 minutes. To serve, squeeze one roasted clementine half over chicken.

Roasted Honey Orange Chicken And Potatoes

Now that’s a mouthful, literally and figuratively. I also think that this dish is perfect for the holidays coming up especially if you garnish it with some pomegranate seeds and parsley. Not only will it impress your guests, but they’ll be asking you for this recipe, trust me on that. The bright acidity of the orange and the sticky sweet honey pair so perfectly with this chicken and also make for a beautiful dish once it’s ready to serve.

Brine the chicken

Combine the orange juice, zest, 6 Tbs. salt, and 4 cups water in a large bowl or pot stir to dissolve the salt. Add the chicken breasts and refrigerate for 2 to 3 hours.

Cook the chicken

Position a rack in the center of the oven and heat the oven to 400°F.

Remove the chicken from the brine and pat it dry with paper towels.

Heat the olive oil in a 12-inch oven-proof skillet over medium-high heat until shimmering hot. Add the chicken skin side down in a snug single layer and cook until the skin is golden brown, 3 to 5 minutes. Turn the chicken, season with 1/4 tsp. salt and a few grinds of pepper, and put the pan in the oven. Roast the chicken until an instant-read thermometer registers 165°F in the center of the thickest breast, about 15 minutes. Remove from the oven, transfer the chicken to a carving board, tent with foil, and let rest while you make the sauce.

Make the sauce

Pour the juices from the skillet into a heatproof measuring cup. Let the fat rise to the surface and then spoon it off.

Melt 2 Tbs. of the butter in the skillet over medium-high heat. Add the shallot and cook, stirring, until soft, 1 to 2 minutes. Off the heat, add the brandy. Return the pan to the heat and cook, scraping the bottom of the pan, until the brandy has almost evaporated, about 30 seconds. Increase the heat to high and add the orange juice. Boil until thick and syrupy and reduced to about 1/3 cup, about 5 minutes. Add the chicken broth, pan juices, and any juices from the carving board. Boil until reduced to about 3/4 cup, about 3 minutes.

Swirl in the orange segments. Then, off the heat, swirl in the remaining 1 Tbs. butter and the parsley until the butter is melted. Season to taste with salt and a few grinds of pepper.

To serve, cut the chicken on the diagonal into thin slices and arrange on 6 serving plates. Drizzle with the sauce.


  • 2 medium navel oranges, divided
  • 1 ½ pounds baby Yukon Gold potatoes, cut into ¾-inch-thick wedges
  • ⅓ cup loosely packed fresh rosemary leaves, divided
  • ¼ cup olive oil, divided
  • 2 ¼ teaspoons kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 6 (6- to 7-oz.) bone-in, skin-on chicken thighs
  • 1 tablespoon white balsamic vinegar
  • ¼ teaspoon honey
  • ½ cup mixed Kalamata and Castelvetrano olives, pitted and cut into pieces
  • ⅓ cup thinly sliced scallions
  • 1 ounce Parmigiano-Reggiano cheese, shaved (about ½ cup)

Place a large rimmed baking sheet in oven preheat oven to 425°F. (Do not remove baking sheet while oven preheats.) Thinly slice 1 ½ of the oranges place in a large bowl. Squeeze juice from remaining orange half into a small bowl to equal 2 tablespoons set aside. Add potato wedges and ¼ cup of the rosemary leaves to orange slices stir to combine. Add 1 tablespoon of the oil, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper toss to coat. Scatter potato mixture evenly over preheated pan bake until starting to brown, about 15 minutes.

Meanwhile, season chicken evenly with 1 teaspoon of the salt and remaining ¼ teaspoon pepper. Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high. Add chicken, skin side down cook until deep golden brown, 5 to 7 minutes. Turn chicken continue cooking until golden brown on both sides, about 4 more minutes. Transfer to baking sheet with potato mixture return to oven. Bake at 425°F until potatoes are browned and tender and a meat thermometer inserted into thickest part of chicken thighs registers 165°F, 12 to 15 more minutes.

While chicken and potatoes finish baking, whisk together vinegar, honey, 2 tablespoons orange juice, and remaining ½ teaspoon salt and 1 tablespoon oil in a small bowl set aside. Remove baking sheet from oven scatter olives, scallions, and shaved cheese over chicken and potatoes. Drizzle with juice mixture sprinkle with remaining rosemary.

Roasting Tips:

  • Choose a whole chicken that looks like it has a great deal of fat on it. The fattier the meat, the more flavorful it will be.
  • You can use chicken that&rsquos already pieced out for this recipe! If so doing, still use bone-in, skin-on chicken pieces for the tastiest result.
  • Allow the chicken to sit at room temperature for about 10 to 15 minutes prior to roasting &ndash this ensured the chicken will cook evenly.
  • Tailor your roast time to the size of the chicken. In general, chicken takes about 20 minutes per pound to bake, so a 3-pound bird will require about 1 hour of roast time. Be cautious of over-cooking, as chicken can dry out quickly once it&rsquos over-baked.
  • According to the FDA, chicken is safe to consume once the breast reaches 165 degrees F. Poke a meat thermometer into the thickest part of the breast (without touching bone) to check the temperature.
  • The wings, drumsticks, and thighs require longer roast time than the breast. If you want to be a real badass, you can pull the chicken out when the breast reads 160 degrees F (it will continue raising in temperature while it rests), dismember it and put the wings, drums, and thighs back in the oven to finish roasting.
  • For crispy skin, broil the chicken for 1 to 2 minutes once it has finished roasting.
  • Once the chicken is fully cooked, allow it to rest for 10 to 15 minutes. This allows the juices to distribute throughout the bird, thus ensuring superior flavor and texture.
  • Don&rsquot let the drippings in the roasting pan go to waste! You can spoon them over the chicken and vegetables &ndash there&rsquos tons of flavor in the drippings!

One last thing. I designed this recipe to be a two-parter to include the Orange Ginger Turmeric Roasted Root Vegetables I posted yesterday, but once it dawned on me how long the ingredient list would be, I turned it into two recipes. I

f you look closely, you&rsquoll notice the marinade ingredients for the chicken are basically identical to the marinade ingredients for the roasted vegetables, so ingredient-wise, you&rsquore pulling the same goods out of the pantry. To summarize, I highly suggest pairing this chicken with those vegetables. Good talk.

Get your mitts on this lovin&rsquo.

Preheat oven to about 200 degrees. Cut up the onion and orange into wedges and set aside

In a bowl mix together the orange juice, zest, honey, pepper, salt, chilli (if you're including it). Whisk the mixture well.

Spread the chicken drumsticks out in a non-stick or greased baking dish along with the orange and onion wedges. Pour the marinade on top, turning the drumsticks to coat them well in the marinade.

Pop chicken in pre-heated oven for 25-30 minutes, basting once or twice with the juices and turning, until the chicken is golden and crisp. When pieced, the juice from the chicken should be clear. You'll also notice the sauce will have thickened.

Roasted Chicken With Nutmeg and Orange

Combine orange zest, half of the nutmeg, butter, olive oil and half of the salt.

Step 4

Combine citrus juices and set aside.

Step 5

With fingers, gently loosen skin from breast and thigh/leg area. Put butter mixture under loosened skin, patting skin back into place to spread butter. Season with half of remaining nutmeg and salt.

Step 6

Place an oiled roasting rack in roasting pan. Place chicken (trussed if desired) breast side down. Roast 40 minutes. Carefully turn chicken breast side up and baste with cooking juices.

Step 7

Pour citrus juice over top of chicken and season with remaining salt and nutmeg, and pepper. Roast without basting another 40 minutes, or until internal temperature in leg/thigh area reaches 180ºF.

Clay Pot Roasted Orange Ginger Chicken

This recipe uses a clay pot which must first be soaked in cool water for 15 minutes before adding the chicken or any other ingredients. The chicken is placed breast-side down in the pot and a mixture of orange juice, soy sauce and ginger is added to both flavor and moisten the meat as it cooks.

Remember to always start a clay pot in a cold oven, letting the pot and the ingredients gradually come to its full roasting temperature.

This recipe was a favorite of a friend of mine and when she first served it to her family, they gave her a certificate of achievement to celebrate such a triumphant dish. It's perfect with green beans and rice, but is equally good with couscous, egg noodles or little steamed potatoes -- as long as it's a side that can absorb some of its wonderful sauce.


  • 3-pound chicken
  • 2-3 cloves garlic, peeled and crushed with the side of a knife
  • Salt
  • Freshly ground pepper
  • 2 oranges
  • 1/4 c. soy sauce
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground allspice
  • 1 teaspoon grated fresh ginger


  1. Do NOT preheat oven. Put the rack in the middle of the oven.
  2. Prepare the clay pot for cooking according to its instructions. This means to soak the pot (both top and bottom) in a pan or sink of cool water for 10 to 15 minutes so that it is fully dampened. Remove the pot from the water and towel dry use it immediately otherwise you'll have to soak it again.
  3. Take one orange and remove and reserve its zest, then cut it into quarters. Juice the other orange and reserve the juice.
  4. Wash and dry the chicken, inside and out (make sure to remove any giblets that may have come inside the chicken).
  5. Rub the chicken with the salt, pepper and garlic, both inside and out. After using the pieces of crushed garlic to rub the chicken, place the garlic pieces inside the bird.
  6. Place the pieces of cut orange inside the bird's cavity. With a short piece of kitchen twine, tie the chicken's legs together to close the cavity.
  7. Place the chicken breast side down in the bottom half of the dampened clay pot.
  8. Sprinkle the grated orange zest over the chicken.
  9. In a small bowl, combine the orange juice, soy sauce, brown sugar, allspice and ginger. Stir to combine and pour over the chicken.
  10. Put the clay cover on top to close the pot and place in a cold oven.
  11. Turn on the oven and set the temperature to 450º F. Cook for 80 minutes.
  12. Remove from the oven, carefully open the pot (be cautious because steam may blast out), and drain off the sauce into a small saucepan. The easiest way to do this is to remove the chicken, drain off the sauce, and then put the chicken back into the hot clay pot (breast-side up this time).
  13. Leaving the cover off, put the chicken back into the oven for 10 more minutes until it is golden brown.
  14. Put the sauce on a medium-high heat on top of the stove and bring to a boil, boiling it gently for a few minutes to slightly reduce it. Stop cooking when it's reached the thickness you like.
  15. Take the chicken out of the oven. Remove from the pot and place on a serving plate. Serve immediately, passing the sauce separately.

Tip: When reducing liquids to become a sauce, you can check it by dipping a spoon into the liquid, remove the spoon and run a finger along its back. If your finger leaves a clean mark, the sauce will have reduced.

Tip: If you wish to thicken a sauce even more, first, reduce the liquid to a simmer. Then using a method called beurre manié, in a small bowl combine pieces of cold butter with an equal amount of flour, using your fingers to make a paste. With the liquid simmering and using a wire whisk, stir in pieces of the butter/flour paste. As you stir, the sauce will thicken.

  • 1 roasting chicken, about 5 pounds
  • 1/4 cup melted butter
  • Salt and pepper
  • 1/2 teaspoon dried crumbled rosemary
  • 2 oranges, cut in half
  • 1/4 cup cornstarch
  • 2 cups orange juice
  • 1 cup chicken broth
  • 1 tablespoon brown sugar

Brush chicken with butter season with salt, pepper, and the rosemary.

Put orange halves in the chicken cavity.

Roast in a preheated 325 F oven for about 2 1/2 hours, or use time guide on the chicken packaging. A thermometer inserted into the thickest part of the thigh should produce a temperature of at least 165 F.

Remove chicken from the roasting pan and tent with foil to keep warm.

Set the pan with drippings on a burner over medium heat. Sprinkle cornstarch into the pan drippings, and cook, stirring, until smooth. Remove from heat and gradually stir in remaining ingredients until smooth.

Bring to a boil over medium heat, stirring constantly, and boil for 2 minutes.