Description
A flavorful roasted chicken glazed with orange juice and zest, infused with fresh herbs for a delicious family meal.
Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Zest and juice of 2 large oranges
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 small onion, quartered
- 1 cup chicken broth
- 2 tablespoons butter (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the chicken under cold water and pat it dry with paper towels.
- Rub the chicken all over with olive oil, salt, and pepper.
- In a small bowl, mix together the minced garlic, fresh thyme, fresh rosemary, orange zest, orange juice, honey, soy sauce, Dijon mustard, and a pinch of salt and pepper.
- Brush approximately half of this mixture all over the chicken, making sure to get inside the cavity as well.
- Place the quartered onion in the bottom of a roasting pan, then lay the chicken on top.
- Pour the chicken broth into the pan around the chicken.
- Roast in the preheated oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C). Baste with the pan juices halfway through to keep it moist.
- If using, dot the chicken with butter in the last 10 minutes for added richness.
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Serve with the pan juices drizzled over the top.
Notes
Allow the chicken to rest after roasting for juicier slices. Consider marinating in the orange glaze for deeper flavor.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg