Roasted Orange Chicken with Crispy Skin and Lazy-Day Vibes

There’s something oddly comforting about the smell of citrus and roasted garlic filling the kitchen. This Roasted Orange Chicken isn’t fancy or fussy just warm, crispy-skinned chicken with a glaze that leans bright and sweet. It’s the kind of dish that feels like it should take hours but comes together surprisingly fast.

Why This Dish Feels Special (Even If It’s Super Simple)

This isn’t a complicated recipe. But the way the orange glaze clings to the golden skin? That part feels like magic. The rosemary and thyme give it a rustic, herby backbone, while the honey and mustard bring just enough edge to make it feel layered. It’s the kind of flavor that builds, not just blasts.

Also, let’s be honest roasting a whole chicken just looks impressive. Whether you’re cooking for family or just yourself (leftovers, anyone?), it’s the kind of meal that earns you quiet nods at the table.

Simple Ingredients, Big Flavor

Roasted Orange Chicken with Crispy Skin

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• Author: Anna B.
• Total Time: 30 minutes
• Yield: 4–6 servings 1x

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Description

There are recipes you bookmark and forget, and then there are the ones you make twice in the same week. This roasted orange chicken falls into the second group. It’s not showy, but it’s special juicy meat, crispy skin, and a glaze that somehow hits sweet, savory, and bright all at once. The kind of meal that feels like a reward without being a project.

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Ingredients

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• 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)

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Instructions

Prepare the Chicken:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Chicken: Pat the whole chicken dry with paper towels. This will help the skin get crispy while roasting.
3. Season the Chicken: Rub the chicken with olive oil, minced garlic, fresh thyme, rosemary, salt, and pepper, making sure to coat the entire bird evenly.

Prepare the Orange Glaze:

4. Make the Orange Glaze: In a small bowl, whisk together the orange zest, orange juice, honey, soy sauce, and Dijon mustard. Set aside.

Roast the Chicken:

5. Stuff the Chicken: Place the quartered onion inside the cavity of the chicken for extra flavor during roasting.
6. Roast the Chicken: Place the chicken on a roasting pan, breast side up. Pour the chicken broth around the chicken in the pan to keep it moist while it roasts.
7. Brush with Orange Glaze: Brush the chicken with the prepared orange glaze, reserving some glaze for later basting and serving.
8. Roast the Chicken: Roast the chicken in the preheated oven for about 1 hour, or until the skin is golden and the internal temperature reaches 165°F (75°C). Halfway through cooking, baste the chicken with more glaze to ensure a beautiful caramelized finish.

Finish and Serve:

9. Rest the Chicken: Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, keeping the meat juicy.
10. Serve: Serve the roasted chicken with the pan juices and additional orange glaze on the side for drizzling.

Notes

Tip

 

• No thermometer? Poke the thickest part of the thigh  if the juices run clear, you’re good.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Cozy, citrusy, dinner-party-worthy
• Cuisine: American

Nutrition

• Calories: 380kcal
• Sugar: 7g
• Sodium: 520mg
• Fat: 22g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 34g

There’s no mystery here just good, basic ingredients doing what they do best. The chicken roasts in a mix of citrus, garlic, and herbs that sounds too simple to be this tasty.

What you’ll need:

• 1 whole chicken (about 4–5 lbs)
• Olive oil (just enough to coat)
• 2 large oranges (zest and juice)
• A spoonful of honey
• A little Dijon mustard
• Fresh rosemary and thyme
• Garlic (don’t be shy)
• Salt, pepper, and a small onion
• A splash of chicken broth for the pan

You don’t have to measure everything perfectly. If your orange is extra juicy, great. If your herbs are a bit wilted, still fine. This is the kind of recipe that forgives and adapts.

How to Make It (Without Overthinking It)

1. Start with the basics
   Turn your oven to 400°F (200°C). While it heats, pat your chicken dry with paper towels not just a quick dab, but really dry it off. That’s what helps the skin crisp up properly later. It might feel like a small step, but don’t skip it.
2. Season like you mean it
   Rub olive oil all over the chicken under the wings, around the legs, even a little inside the cavity. Then sprinkle salt, black pepper, chopped garlic, rosemary, and thyme until it smells like dinner already. If your hands aren’t messy, you didn’t do it right.
3. Mix the glaze taste as you go
   Squeeze the oranges, zest them too. Stir in a spoon of honey and a small squeeze of Dijon mustard. It should be tangy first, then just a little sweet on the back of your tongue. Adjust it until it feels right to you this isn’t about precision, it’s about balance.
4. Roast without fuss
   Place the chicken breast-side up in a roasting pan. If you’ve got one with a rack, great if not, just layer a few onion quarters under the chicken to lift it a bit. Pour the broth around the bottom, not on top. Brush the chicken with that glaze you just made. Save some for later.
5. Baste once, maybe twice then leave it alone
   Roast for around an hour. Halfway through, take it out carefully and brush it again with more glaze. You’ll see the skin start to deepen in color, go a little glossy. Don’t open the oven too much it needs that consistent heat.
6. Rest before you carve
   When the internal temp hits 165°F (check the thickest part of the thigh), pull it out and let it rest on the counter, uncovered, for at least 10 minutes. Seriously walk away. Let the juices settle, otherwise you’ll lose them all to the cutting board.
7. Serve it like you meant to impress
   Slice it up, spoon the pan juices over the top, and maybe just maybe scatter a few orange slices or sprigs of thyme around the platter. Not because you have to. Just because it looks like you cared.

What to Serve with Roasted Orange Chicken

You don’t need to overcomplicate the sides this chicken brings plenty of flavor on its own. That said, here are a few combos that hit just right:

1. Roasted root vegetables: Carrots, parsnips, sweet potatoes anything that can soak up those citrusy pan juices.
2. Simple buttered couscous or rice: Neutral enough to balance the tangy glaze, and perfect for catching drips.
3. A sharp green salad: Think arugula, fennel, maybe a handful of citrus slices and a vinaigrette with a little mustard kick.
4. Crispy potatoes: If you’re feeling indulgent, roast some baby potatoes right in the same pan. They’ll pick up flavor from the broth and chicken fat sneaky delicious.
5. Bread you can tear: Rustic sourdough or baguette, especially if you didn’t make a starch. This chicken practically begs for something to mop up the sauce.
6. And if you’re serving guests? Add a bottle of chilled white wine nothing fancy, just something crisp and maybe a little orange zest over the platter for drama. Done.

Wrapping It Up

There’s something kind of grounding about roasting a whole chicken. It takes a little trust that the heat will do its job, that the glaze won’t burn, that your kitchen will smell like something worth gathering around. But it does. Every time. This roasted orange version just adds a spark something unexpected and bright. And whether you’re serving two or six, it’s one of those meals that feels like more than the sum of its parts. Which, honestly, is kind of the whole point of cooking at home.

FAQ: Roasted Orange Chicken