Erin's Orange Roasted Chicken
Infuse your mealtime with vibrant citrusy flavors by preparing Erin's Orange Roasted Chicken, a succulent and aromatic dish that’s perfect for any occasion. This recipe features a tender, golden-brown whole chicken seasoned with a delightful blend of orange zest, freshly squeezed orange juice, honey, and a hint of paprika for a subtle smokiness. The flavor is further elevated with fragrant garlic, fresh rosemary, and thyme, while juicy orange quarters tucked inside the cavity ensure every bite bursts with refreshing brightness. Roasted to perfection and basted in its own citrus-infused juices, this dish is both visually stunning and irresistibly flavorful. Ready in just under two hours with minimal prep, Erin's Orange Roasted Chicken is an easy yet impressive centerpiece for your dinner table. Serve warm, garnished with orange slices and fresh herbs, alongside your favorite side dishes for a complete culinary experience. Perfect for fans of citrus-glazed meats, this recipe is sure to become a new favorite!
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Ingredients
- 4 pounds whole chicken
- 2 whole oranges
- 0.5 cups orange juice
- 3 tablespoons olive oil
- 4 whole garlic cloves
- 3 whole fresh rosemary sprigs
- 3 whole fresh thyme sprigs
- 2 tablespoons honey
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Rinse the chicken under cold water and pat it dry with paper towels. Place it in a large roasting pan.
Step 3
Zest one of the oranges and set the zest aside. Cut both oranges into quarters and stuff them into the cavity of the chicken along with two garlic cloves, rosemary, and thyme sprigs.
Step 4
In a small bowl, whisk together the orange juice, olive oil, honey, salt, pepper, paprika, and the reserved orange zest.
Step 5
Smash the remaining two garlic cloves and scatter them around the chicken in the roasting pan.
Step 6
Using a basting brush, liberally coat the chicken with the orange juice mixture, making sure to cover all sides.
Step 7
Tie the chicken legs together with kitchen twine and tuck the wings underneath for even cooking.
Step 8
Place the roasting pan in the oven and roast the chicken for approximately 1.5 hours, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the chicken thigh.
Step 9
Every 20-30 minutes, baste the chicken with the pan juices to keep it moist and flavorful.
Step 10
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute within the meat.
Step 11
Serve warm with your favorite side dishes, garnished with fresh rosemary or orange slices.
Nutrition Facts
| Serving size | (2307.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 970.4 |
| Total Fat 57.9g | 0% |
| Saturated Fat 10.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 136.1mg | 0% |
| Sodium 4877.4mg | 0% |
| Total Carbohydrate 83.8g | 0% |
| Dietary Fiber 8.1g | 0% |
| Total Sugars 66.9g | |
| Protein 38.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 176.5mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 1188.3mg | 0% |
Source of Calories