Can I use chicken parts instead of a whole bird?

Definitely. Bone-in, skin-on thighs or drumsticks work great. Just reduce the cooking time they’ll roast in about 40–45 minutes at 400°F. Still baste them with the glaze halfway through for that caramelized finish.

What if I only have dried herbs?

Fresh is best for brightness, but dried works in a pinch. Use about a third of the amount dried rosemary and thyme are more concentrated. Just rub them in with the garlic and oil like usual.

Can I make this ahead of time?

Sort of. You can season the chicken and mix the glaze a day ahead. Keep everything chilled until you're ready to roast. Once it’s cooked, it’s best served fresh but leftovers reheat beautifully.

Is the orange flavor too sweet?

Not unless you go heavy on the honey. The mustard and garlic balance it out. If you're worried, use less honey and more zest that leans it toward savory without losing the citrus.

How do I know when it’s done?

Use a meat thermometer if you have one. The thickest part of the thigh (not touching bone) should read 165°F. No thermometer? Pierce the leg juices should run clear, not pink.

Roasted Orange Chicken with Crispy Skin and Lazy-Day Vibes

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.

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)

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Instructions

Prepare the Chicken:

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Chicken: Pat the whole chicken dry with paper towels. This will help the skin get crispy while roasting.
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:

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:

Stuff the Chicken: Place the quartered onion inside the cavity of the chicken for extra flavor during roasting.
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.
Brush with Orange Glaze: Brush the chicken with the prepared orange glaze, reserving some glaze for later basting and serving.
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:

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.
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