Description
There’s something nostalgic and celebratory about the scent of citrus and herbs filling the kitchen. This recipe reminds me of holiday dinners where the whole family gathered around, and the chicken was always the star. Juicy, golden, and bathed in a zesty orange glaze, this dish feels special yet simple—perfect for any night you want to serve something unforgettable.
Ingredients
1 whole chicken (4–5 lbs)
2 tbsp olive oil
1 tbsp garlic, minced
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
Zest and juice of 2 large oranges
1 tbsp honey
1 tbsp soy sauce
1 tsp Dijon mustard
Salt & pepper, to taste
1 small onion, quartered
1 cup chicken broth
2 tbsp butter (optional)
Instructions
Preheat oven to 375°F (190°C). Pat chicken dry and place in a roasting pan.
In a bowl, mix olive oil, garlic, thyme, rosemary, orange zest, juice, honey, soy sauce, mustard, salt, and pepper.
Rub half the mixture under and over the chicken skin. Stuff cavity with onion.
Pour chicken broth into the bottom of the pan. Roast for 1 hour and 15 minutes, basting halfway through with remaining orange mixture.
Optional: Dot with butter during last 15 minutes for extra crispiness.
Let rest 10 minutes before carving. Spoon pan juices over chicken to serve.
- Prep Time: 15 minutes
- Cook Time: 1 hr 15 mins
Nutrition
- Calories: 400–450 calories per serving
- Fat: 12g per serving
- Carbohydrates: 8g per serving
- Protein: 35g per serving