Roasted Orange Chicken Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Chicken:

1 whole chicken (about 3–4 lbs), spatchcocked or cut into pieces

Salt & black pepper, to taste

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 orange (zested and sliced)

Fresh rosemary or thyme (optional)

For the Orange Glaze:

¾ cup fresh orange juice (from about 2 oranges)

2 tbsp honey or brown sugar

2 tbsp soy sauce

1 tbsp rice vinegar or apple cider vinegar

1 tbsp Dijon mustard

3 cloves garlic, minced

1 tsp fresh ginger, grated (optional)

1 tsp cornstarch + 1 tbsp water (for slurry)

 

 

Instructions:

1. Prep the Chicken:

Preheat oven to 400°F (200°C).

Pat the chicken dry with paper towels. Rub with olive oil, salt, pepper, garlic powder, onion powder, and paprika.

Place orange slices and rosemary/thyme (if using) under and on top of the chicken.

 

2. Roast:

Arrange the chicken on a rack or a roasting pan.

Roast for 45–55 minutes (or until internal temp reaches 165°F/74°C and the skin is golden).

Baste occasionally with pan juices.

 

3. Make the Orange Glaze:

In a small saucepan over medium heat, combine orange juice, honey, soy sauce, vinegar, mustard, garlic, and ginger.

Simmer for 8–10 minutes. Add the cornstarch slurry and stir until thickened (1–2 minutes).

 

4. Glaze the Chicken:

Brush the glaze over the chicken during the last 10 minutes of roasting.

After removing from oven, brush with remaining glaze for extra shine and flavor.