If there’s ever been a recipe destined to steal the show on your dinner table, it’s Roasted Orange Chicken. This is a dish that perfectly marries savory and sweet: juicy whole chicken, infused with zesty orange, earthy herbs, and a kiss of honeyed glaze. The skin comes out golden and crisp, while the meat stays lusciously moist. It’s one of those crowd-pleasers you’ll want to trot out for both casual family suppers and special occasions, and best of all, it takes surprisingly little effort to achieve that elegant, sunlit flavor.

Roasted Orange Chicken Recipe - Recipe Image

Ingredients You’ll Need

You’ll be pleased by the sheer simplicity of these ingredients, yet each one pulls its weight—bringing depth, fragrance, and vibrant color to Roasted Orange Chicken. Don’t skip or swap if you can help it, as every element has its moment to shine.

Whole chicken (about 4–5 pounds): The star that soaks up all the beautiful flavors and gives moist, tender meat.
Olive oil: For crisping up the skin and keeping everything beautifully golden.
Garlic, minced: Adds a punch of aromatic warmth that infuses both meat and glaze.
Fresh thyme, chopped: Brings subtle earthiness and bright herbal notes.
Fresh rosemary, chopped: For a piney aroma that pairs perfectly with orange and chicken alike.
Zest and juice of 2 large oranges: The secret weapon for that citrusy kick; zest for fragrance and juice for tang.
Honey: Lends gloss and sweetness that caramelizes beautifully as the chicken roasts.
Soy sauce: Adds umami depth and balances the sweetness of the honey and orange.
Dijon mustard: A hint of heat and creaminess that rounds out the glaze.
Salt and pepper, to taste: Enhances every flavor and helps achieve that irresistible crispy skin.
Small onion, quartered: Stuffed inside the chicken for extra flavor and juiciness.
Chicken broth: Keeps everything moist and creates delicious pan juices for serving.
Butter (optional): For extra richness if you want to take things up a notch—dot it over the chicken before roasting.

How to Make Roasted Orange Chicken

Step 1: Preheat the Oven

Set your oven to 400°F (200°C) so it’s piping hot and ready for roasting magic. This high heat will help the skin get gorgeously crisp while keeping the inside juicy.

Step 2: Pat and Prep the Chicken

Get your whole chicken as dry as possible with paper towels. This little step is crucial for achieving that coveted browned skin. The drier the surface, the better it will roast up crisp and golden.

Step 3: Season Generously

Rub the chicken all over with olive oil, then sprinkle on the minced garlic, fresh thyme, and rosemary. Finish with a generous shower of salt and pepper. Don’t forget to season inside the cavity, too—it takes every little bit of seasoning to new heights!

Step 4: Whisk Up the Orange Glaze

In a small bowl, whisk together the orange zest and juice, honey, soy sauce, and Dijon mustard. This glaze is pure sunshine—fragrant, sweet, slightly tangy, and subtly savory. It does double duty in this recipe, both as a baste and a flavorful sauce for serving.

Step 5: Stuff and Set Up

Tuck the quartered onion into the chicken’s cavity. This adds moisture and infuses the meat with mellow, sweet onion flavor. Then, nestle the chicken breast-side up in a sturdy roasting pan and pour chicken broth around it—this helps keep the meat succulent and leaves you with savory pan juices.

Step 6: Glaze and Roast

Brush the chicken all over with the orange glaze, saving some for basting later and a splash for serving. If you’re feeling a little indulgent, dot the bird with a bit of butter. Then, into the oven it goes! Roast for about 1 hour, or until the internal temperature in the thickest part registers 165°F. Halfway through, baste generously with more glaze to deepen the flavor and build a stunning, sticky coating.

Step 7: Rest and Carve

Once the chicken is perfectly cooked and beautifully bronzed, let it rest for about 10 minutes before carving. This ensures every slice will be juicy and tender—and gives you a moment to gather everyone around the table.

Step 8: Serve with Pan Juices & Remaining Glaze

Don’t forget to spoon some of those gorgeous pan juices and extra orange glaze over the carved Roasted Orange Chicken. Every bite will be juicy, tangy, and full of layers of flavor.

How to Serve Roasted Orange Chicken

Garnishes

A little flourish goes a long way! Scatter fresh thyme or rosemary sprigs over the platter for aroma and a pop of green. Thin slices of orange or even a sprinkle of orange zest brighten up the presentation and tie in the delicious citrus theme.

Side Dishes

Roasted Orange Chicken pairs brilliantly with fluffy rice, garlic mashed potatoes, or crusty bread to soak up all that luscious juice. A side of roasted root vegetables or a crisp green salad balances out the richness and brings fresh color to your meal.

Creative Ways to Present

Try carving the chicken and arranging the pieces over a bed of herbed couscous or citrusy quinoa. You can also serve it family-style right from the roasting pan for a rustic, cozy feel. For special occasions, garnish with edible flowers or microgreens for a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Roasted Orange Chicken to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3 days—the flavors get even more delicious as they mingle overnight.

Freezing

You can freeze cooked chicken for up to 2 months. Slice or shred the meat and pack it in labeled freezer bags. Just remember to leave out any orange garnish or excess glaze until you’re ready to serve.

Reheating

For the best texture, reheat Roasted Orange Chicken gently in the oven covered with foil at 325°F, or in the microwave for smaller portions. Add a splash of broth or leftover pan juices before reheating to keep it moist and flavorful.

FAQs

Can I use boneless chicken pieces instead of a whole chicken?

Absolutely! Chicken thighs, drumsticks, or even breasts will work. Just adjust the cooking time according to the thickness—boneless pieces will be ready much faster than a whole bird.

What if I don’t have fresh oranges?

You can use bottled orange juice in a pinch, but you’ll miss out on the fresh zest. If you have a lemon or clementine, the zest from those can bring some of that fresh citrus brightness back.

How do I know when my Roasted Orange Chicken is done?

The most reliable way is to use a meat thermometer—the chicken should hit 165°F in the thickest part of the thigh (avoiding the bone). The juices should also run clear when pierced.

Can I make the glaze ahead of time?

Definitely! Prepare the orange glaze the day before and keep it sealed in the fridge. Give it a quick stir before using and you’re all set to go as soon as it’s roasting time.

Is Roasted Orange Chicken gluten-free?

It is if you use gluten-free soy sauce (like tamari)! Standard soy sauce contains wheat, so just check your bottle’s label if you’re cooking for someone with gluten sensitivities.

Final Thoughts

I can’t recommend Roasted Orange Chicken enough for your next cozy dinner or festive gathering. It’s one of those recipes that feels truly special but is so easy to pull off. Gather up those fresh ingredients, fill your kitchen with zesty, herby aromas, and enjoy every bright, juicy bite. Give it a try—you’ll see why it’s become a favorite in my kitchen, and I can’t wait for it to become a favorite in yours!