- Meat and poultry
- Roast chicken
- Garlic roast chicken
Ridiculously simple and just as delicious! The oranges keep the chicken moist, and combined with rosemary give this roast chicken mouthwatering flavour.
2 people made this
- 1 whole chicken
- salt and freshly ground black pepper
- 1 tablespoon dried rosemary, crushed
- 1 orange with peel, washed and cut into eighths
- 6 garlic cloves, peeled
MethodPrep:10min ›Cook:1hr30min ›Ready in:1hr40min
- Preheat the oven to 240 C / Gas 9.
- Grease a roasting tin and place the chicken on top. Season the interior with salt, pepper and half of the rosemary. Place 2 or 3 orange pieces inside the chicken, along with 2 garlic cloves.
- Place the remaining oranges all around the chicken and tuck the remaining garlic cloves under the wings and thighs. Season with salt, pepper and the remaining rosemary.
- Roast in the preheated oven until the skin is nicely browned, about 15 minutes, then turn the temperature down to 180 C / Gas 4, and continue to cook until the chicken is no longer pink and juices run clear, 1 to 1 1/2 hours, depending on the size of the chicken.
- If the skin is becoming too dark, cover with a sheet of aluminium foil for the last 20 minutes of roasting.
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- 2 tablespoons olive oil
- 2 small onions, quartered, divided
- 2 cloves garlic, minced
- 1 medium orange
- 1 cup fresh parsley sprigs
- 1 (4.5 pound) whole chicken
- 1 tablespoon lemon and herb seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 6 small red potatoes, halved
- 1 (8 ounce) package baby carrots
- ⅓ cup dry white wine (Optional)
Heat olive oil in the bottom of a Dutch oven over medium heat. Lightly saute 1/2 of the onions and 2 cloves garlic in the hot oil until soft, about 5 minutes. Transfer to a small bowl.
Place the orange, remaining onion quarters, and parsley in the cavity of the chicken. Tie the legs together with string and place in the Dutch oven. Sprinkle lemon and herb seasoning, kosher salt, and pepper evenly over top. Add potatoes, carrots, wine, and sauteed onion blend around chicken.
Cook over low heat until chicken is no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
Transfer the Dutch oven to the preheated oven and roast until skin is crispy, about 15 minutes. Let sit for 10 to 15 minutes before cutting and serving.
1. Wash and pat dry chicken. 2. Place the garlic, onion and orange into the chicken's hollowed cavity. 3. Tie some string around the drumsticks to hold it together as it roasts. 4. Then tie some loosely around the back and breast, to hold wings in place too. (Steps 3 & 4 are optional). 5. Mix marinade ingredients together and massage onto chicken. 6. Place chicken in a above proof roasting dish. 7. Toss veg with salt and pepper. 8. Place the veg around chicken but not touching it. Place thyme onto veg. 9. Mix the stock, juice and water. 10. Pour onto veg around chicken. 11. Cover with casserole lid/ foil, and bake in a preheated oven at 180°C. 12. Cook for 45min, then flip chicken over. 13. Cook for another 45min covered. 14. By this time, the liquid should be reduced. 15. Whilst the chicken is cooking, heat the basting sauce in a saucepan on the stove. 16. Cut the string around the breast of chicken. Use half the basting sauce to brush onto chicken. I used a sprig of rosemary to brush it on. 17. Return to oven uncovered. Allow the sauce to sizzle and glaze and then turn the chicken over. 18. Cut off string around drumsticks. Brush on remainder basting sauce and place sprig of rosemary om chicken. Again allow the sauce to sizzle and glaze. 19. Test the doneness of chicken by skewering it in the joint. The chicken should be firm and white. Be careful of over cooking the breast. Skewer the veg to see that it is cooked through. Tender but retaining shape. 20. When done, sprinkle over the Orange pepper spice and red chilli flakes.
Orange roast chicken recipe - Recipes
1 hour 30 minutes (plus overnight brining)
Blood orange season comes around towards the middle of winter and typically lasts until early spring when it does, this is the first thing I make with the sweet and almost floral-tasting citrus. They make for the most amazing glaze, particularly when you bring white wine, brown sugar, and duck fat to the mix. You can find rendered duck fat in a little plastic tub at most natural food stores in the frozen meat area. It adds that extra richness that a fruit like blood orange calls for, and makes for an unforgettable roast chicken. You will need to brine the chicken overnight.
For the orange brine and chicken:
1/4 cup freshly squeezed orange juice
6 tablespoons kosher salt
1 whole chicken (about 4 pounds), innards removed
For the blood orange glaze:
3 tablespoons blood orange juice
3 tablespoons light brown sugar
2 tablespoons rendered duck fat
1/4 teaspoon ground cardamom
1 tablespoon rendered duck fat
2 teaspoons minced fresh rosemary leaves
3 blood oranges, cut into twelfths
To brine the chicken: In a large bowl, whisk together the water, orange juice, salt, and cinnamon until combined. Place the chicken in a gallon-size resealable plastic bag and empty the brine into the bag with the chicken. Press out as much air as possible before sealing the bag and refrigerating it. Allow the chicken to rest in the brine overnight.
Preheat the oven to 425 degrees.
For the glaze: In a small saucepan, bring the stock, blood orange juice, brown sugar, wine, duck fat, salt, cinnamon, allspice, and cardamom to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and simmer until thickened slightly, about 10 minutes. Set aside.
To roast the chicken: Remove the chicken from the brine, rinse lightly, and pat dry. Rub it down inside and out with the duck fat, minced rosemary, and salt. Place the chicken in a roasting pan, place the rosemary sprig in the cavity, and truss. Arrange the blood orange slices in the pan around the chicken. Pour the glaze into the pan around the chicken and lightly brush the chicken with the glaze.
Roast for 15 minutes. Reduce the temperature to 375 degrees and continue roasting, brushing the bird with the pan drippings every 15 minutes, for 50 minutes to 1 hour more, until a thermometer inserted into the thigh of the bird reads at least 165 degrees.
Orange-Ginger Roast Chicken with Fennel and Radicchio Salad
Pair this fresh and earthy salad with this citrus-infused chicken main.
bulbs fennel, cored and sliced into 1/4-inch pieces
fennel seeds, coarsely crushed
4- to 5-lb chicken, giblets discarded
mixed mushrooms, cut if large
small head radicchio, torn into large pieces
Chopped flat-leaf parsley, for serving
- Heat oven to 350°F. Line rimmed baking sheet with parchment paper. On prepared sheet, toss fennel with oil and 1/2 teaspoon each salt and pepper. Move to outer edges of pan.
- Grate zest of orange into small bowl, then squeeze in 3 tablespoons juice (reserve orange halves). Whisk in honey to dissolve, then stir in ginger and fennel seeds.
- Pat chicken dry, place in center of prepared baking sheet and stuff with orange halves, then brush with half of juice mixture. Roast 40 minutes.
- Increase oven temp to 425°F. Toss mushrooms with fennel and brush chicken with remaining juice mixture. Roast until temp reaches 165°F on instant-read thermometer inserted into thickest part of thigh, 25 to 30 minutes. Transfer chicken to cutting board and let rest at least 10 minutes before carving.
- Toss mushrooms and fennel with vinegar, season with salt and pepper if necessary and then fold in radicchio. Serve with chicken, topped with parsley if desired.
Nutritional Information (per serving): About 345 calories, 18.5 g fat (5 g saturated), 32 g protein, 245 mg sodium, 13 g carb, 3 g fiber
Roast Chicken with Blood Oranges and Red Onion
In this recipe, a compound butter—softened butter combined with thyme, orange zest and garlic—adds flavor to a roast chicken for a one-dish meal that’s easy enough for a family Sunday supper but is also elegant enough for guests. Blood oranges add their beautiful crimson hue to the dish, but you can use navel or Valencia oranges if blood oranges aren’t available.
Roast Chicken with Blood Oranges and Red Onion
- 2 blood oranges
- 1 chicken, about 4 lb. (2 kg)
- Kosher salt and freshly ground pepper
- 6 fresh thyme sprigs, plus 1 tsp. chopped fresh thyme
- 1 garlic clove, minced, plus unpeeled cloves from 1 garlic head
- 3 Tbs. unsalted butter, at room temperature
- 1 red onion, cut into 1/2-inch (12-mm) slices
- 4 bay leaves
- 3 Tbs. extra-virgin olive oil
1. Preheat an oven to 450°F (220°C).
2. Grate the zest from one of the oranges, then cut the zested orange in half crosswise. Cut the remaining blood orange into rounds about 1/4 inch (6 mm) thick. Set aside the zest, orange halves and orange slices separately.
3. Rinse the chicken inside and out and pat dry with paper towels. Season the chicken inside and out with salt and pepper and place the blood orange halves and 2 of thyme sprigs inside the chicken cavity. Tuck the wing tips behind the back and tie the legs together with kitchen twine. Let stand at room temperature for 30 minutes.
4. In a small bowl, stir together the grated orange zest, minced garlic, chopped thyme, 1/2 tsp. salt and a few grinds of pepper. Add the butter and mash with a fork until the ingredients are thoroughly combined.
5. Using your fingers, rub the butter mixture evenly all over the chicken.
6. In a large ovenproof fry pan, scatter the orange slices, whole garlic cloves, onion, the 4 remaining thyme sprigs and the bay leaves. Drizzle with the olive oil and toss to coat. Place the chicken, breast side up, in the pan. Sprinkle the chicken with more salt and pepper.
7. Transfer the pan to the oven and roast the chicken for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue cooking until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F (77°C), about 30 minutes longer. If the skin begins to darken too quickly, tent with aluminum foil.
8. Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the chicken and serve immediately with the roasted oranges, garlic, cloves and onion alongside. Serves 4.
My Homemade Food Recipes & Tips
This roast chicken was a first real food we cooked in our new home since the move (yep, we got a house!). So it was kind of the “celebration of new home” meal :).
If you are looking for some easy recipe for some special event – search no more: whole chicken roast stuffed with oranges is very-very juicy and has a bit unusual sweet taste.
It goes good with mashed potatoes or plain boiled rice as a side dish.
If you don’t like taste of orange zest – peel oranges before stuffing, that will smooth taste a bit.
- 3.5 lb – 4lb whole fresh chicken
- 3-4 medium size oranges
- 4-5 cloves of garlic
- Ground black pepper
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients: rinse chicken (if it has giblets – remove then, you will not need chicken giblets for this recipe), wash oranges: Whole Chicken Roast with Oranges Recipe: Step 1
- Warm up oven till 340F. Arrange chicken in the baking pan and rub it with salt and ground black pepper from both sides, also inside and out: Whole Chicken Roast with Oranges Recipe: Step 2
- Slice oranges in circles (if you don’t like taste of orange zest – peel oranges before slicing): Whole Chicken Roast with Oranges Recipe: Step 3
- Trickiest part in this recipe is to stuff oranges under chicken skin. Just don’t rush and carefully push slice after slice under the skin (you can separate skin from the meat with a knife to make it a bit easier, but try not to damage skin): Whole Chicken Roast with Oranges Recipe: Step 4
- About 5-6 slices will fit on one side: Whole Chicken Roast with Oranges Recipe: Step 5
- Then flip chicken to the other side and repeat the same (4-5 orange slice will do): Whole Chicken Roast with Oranges Recipe: Step 6
- Flip chicken back. Peel garlic cloves and slice them lengthwise in to halves or quarters: Whole Chicken Roast with Oranges Recipe: Step 7
- And put inside of the chicken cavity: Whole Chicken Roast with Oranges Recipe: Step 8
- Stuff chicken cavity with orange slices and tips, as much as you can fit: Whole Chicken Roast with Oranges Recipe: Step 9
- Then tie chicken legs together with cooking twine: Whole Chicken Roast with Oranges Recipe: Step 10
- If you have some oranges left – add them to the baking pan, then put pan to the oven (preheated to 340F): Whole Chicken Roast with Oranges Recipe: Step 11
- Roast chicken with oranges for about 2h – 2.5h, from time to time pour juices from the pan over chicken, that will make it even juicier. When chicken is cooked though (if you pierce meat with knife around thigh – clear colored juice comes out) remove pan from the oven: Whole Chicken Roast with Oranges Recipe: Step 12
- Slice whole roast chicken into portion pieces (remove skin and oranges if you wish) and serve with your choice of side dish: Whole Chicken Roast with Oranges Recipe: Step 13
Roasted Chicken with Citrus
Ingredients US Metric
- One (3- to 4-pound) whole chicken
- 3 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 small orange, preferably organic, quartered
- 1 lemon, preferably organic, quartered
- 6 cloves garlic, smashed
- 4 thyme sprigs, plus 1 tablespoon chopped thyme leaves
- 2 rosemary sprigs
- 4 cups homemade chicken stock or canned chicken broth
- 4 tablespoons unsalted butter (2 oz)
- 1 to 3 tablespoons all-purpose flour, or as needed
Preheat the oven to 375°F (190°C).
Pat the chicken dry inside and out. Season the inside with 2 teaspoons salt and the pepper. Place as many of the orange and lemon quarters, garlic cloves, and herb sprigs in the cavity as will fit. Cross the legs one over the other or tie them together with kitchen string to hold the contents inside. Tuck the wings underneath the chicken as if it was putting its arms behind its head. Squeeze a lemon quarter over the the chicken and rub the juice into the skin, then sprinkle the chicken with the remaining 1 teaspoon salt.
Place the chicken, breast side up, in a roasting pan. Toss any remaining orange and lemon quarters, garlic, and herb sprigs in the pan. Roast until the chicken’s juices run clear when a thigh is pierced with a fork or an instant-read thermometer registers 160°F (71°C) when inserted into the thickest part of a thigh, 1 1/2 to 2 hours, depending on the size. Transfer the chicken to a cutting board, cover loosely with aluminum foil, and let rest for 10 minutes.
While the chicken rests, pour 1 cup stock into the roasting pan and stir to scrape up any browned bits from the bottom. Strain the pan juices through a fine-mesh sieve into a saucepan and place over low heat. Add the butter and the remaining 3 cups stock and swirl the pan gently until the butter melts. Sprinkle 1 tablespoon of the flour over the liquid and whisk until it dissolves and the juices have thickened a little, 3 to 5 minutes. If a thicker sauce is desired, sprinkle the remaining 2 tablespoons flour, or more as needed, and whisk again.
Squeeze the juice from the orange and lemon quarters into the pan and cook, stirring, until the juices have thickened a little more and are glossy, about 5 minutes. The pan sauce should be thinner than a gravy and just lightly coat the back of a spoon. Stir in the chopped thyme. Taste and adjust the seasoning. (You’ll have ample pan sauce, but it’s lovely spooned over rice or potatoes or virtually anything else you can think to put on the same plate as this citrus roast chicken.)
Carve the roast chicken and arrange on a platter. Serve with the warm juices on the side.
Recipe Testers' Reviews
This roast chicken will make you a star with very little fuss or time. I really enjoyed this recipe, as did my entire extended family. Filling the cavity with citrus and herbs lent itself to a very flavorful and wholesome roast chicken. This roast chicken is a definite winner and will be a regular on my table whenever I need to impress friends or family.
I’d suggest using a bit less chicken stock unless you’ll be making 2 chickens or wish to have some for a later meal. You’ll probably need 2 to 3 tablespoons of flour, if you do make 4 cups of pan sauce. You may wish to make the sauce in a skillet over a large burner to help it thicken faster.
Somehow the title of this recipe just doesn’t do it justice, as it’s one of the best roast chicken recipes I’ve ever made or eaten. It took me a very long time to find this roast chicken recipe and my poor husband had to endure some embarrassingly rubbery (not cooked enough) and/or rubbery and dry (overcooked) dinners. Finally I found a method from Patricia Wells, and it was the gold standard by which all other recipes were judged, until now.
This recipe is easy and required no exotic ingredients. The instructions are straightforward. I used a 4 1/2-pound kosher chicken and didn’t brine it first. The sauce was easy to make but it did make a very large quantity. I think the amount could be reduced by half and there’d be plenty. The bird was moist and well seasoned with just a hint of citrus. Loved it! The sauce was tasty again with the citrus being subtle but adding great flavor. We’ve a new winner.
By the way, since there are only two of us we had leftovers. The sauce, thinned with water, made a fantastic base for chicken soup with miniature dumplings. An added bonus!
I’m a huge roast chicken fan so any time I find a new way to cook it I’m always game to try. I really liked this version and found the recipe easy to follow. The pan sauce recipe with it was easy to make, which for me is fabulous as gravy isn’t my forte.
I find a little citrus goes a long way, but I know so many people like to use more of it than I do. I did find the pan sauce a little too citrusy in flavor. That might just be a personal thing.
The roast chicken was perfectly moist and tender. Waiting was the toughest part, but the reward was worthwhile. Squeezing lemon juice over the skin is a brilliant idea and I sprinkled it with Himalayan sea salt.
I’ve made many a roast chicken, always secretly rating them in my brain and remembering which ones turned out best. So far, I’d say this one is my favorite. A roast chicken is the perfect dish for any occasion when cooked properly. Crisp, golden skin, and tender meat seasoned to perfection. That’s exactly how this chicken turned out.
I loved the addition of orange segments and juice in this recipe I think it really added a nice taste to both the meat and the skin. My only suggestion would be that you really don’t need a pan sauce with this particular roast chicken! The flavors of the crisp skin and tender meat are enough. The pan sauce was good, but I’d think about just concentrating on this delicious chicken and not covering it up.
This is an absolutely flavorful, moist, and, above all, easy roast chicken. The herbs and the citrus flavors marry very well and the kitchen is filled with a fragrant aroma. The recipe yields a lot of gravy for 1 chicken it might be worthwhile doing 2 or having mashed potatoes on hand. I used a 3-pound organic chicken. It took about 1 1/2 hours in my oven.
Go buy the best free-range chicken you can get your hands on, and make this hen. You’ll be happy you did.
The aromatics in the cavity flavored the meat from the inside, perfuming the house with a gobsmackingly wondrous scent that only roast chicken can give. I loved, loved, loved how the lemon juice rubbed onto the skin and then sprinkled with salt gave an oh-so-subtle citrus note. My husband and I tore off the skin as though we’d been starved for a few weeks. It was picture-perfect (well, before we attacked it). Come to think of it, we were going to take a picture but before we knew it, it was too late.
When we cut into the meat, it was so moist that juices literally squeezed out. Then came the pan sauce. Ooh, joy! The sauce made from the orange and lemon juices and thyme was bursting with deliciousness. We could hardly stand it, it was so good. We kept just saying, “Oh, man. Oh, man.” Not overly intelligent sounding, I know, but it was almost enough to make us weep. Part of the reason it was so great, in my opinion, was roasting it in a cast-iron skillet, which we usually do. The low sides allowed more of the skin to crisp up and we all know what a wonderful job cast iron does in roasting.
Neither of us could think of a single thing we’d want to change about this recipe. It was seasoned perfectly. The carcass made its way into a delicious chicken noodle soup for tomorrow’s lunch. Then it’s all over [sigh].
Citrus, garlic, and herbs contributed to a lovely roast chicken. I loved the flavor the orange imparted. I usually use lemon with chicken but can’t recall using orange. I’m not a huge fan of gravy with chicken, but this pan sauce was better than most.
This is a very good roast chicken recipe. We very much liked the subtle flavors of orange, lemon, and thyme that permeated the chicken and sauce.
I roasted a chicken that weighed almost 5 pounds, which took a full 2 hours to get to 160°. The chicken was very flavorful and remained moist in spite of the long roasting period. There was quite a bit of liquid in the pan at the end of the roasting period and so I only added 2 cups of stock, which made just the right amount of pan sauce. Had the pan been very dry, I probably would’ve used the full 4 cups stated in the recipe. I suggest degreasing the roasting liquid before proceeding to make the gravy. I used an extra tablespoon of flour to get the pan sauce to the correct consistency.
I love roast chicken. I love the warm and inviting aroma that invades my home while roasting a chicken. I love the oohs and ahhs from my family that replicate the oohs and ahhs during Thanksgiving—and all because I roasted a 5-pound chicken. I’m a glory-seeker, and roast chicken brings the glory. The flavor of citrus mixed with fresh herbs was divine, the meat tender and flavorful. The sauce took more than 20 minutes to thicken up so next time I plan to cut back on the amount of chicken stock, but otherwise, this was a Sunday dinner superstar!
This was a very close second-favorite chicken recipe of all time. The recipe creates a moist, tender chicken with a deliciously flavorful pan sauce. And it’s quite simple—no basting or hands-on time while the chicken is cooking. Will definitely be adding this to my repertoire!
The chicken is delicious and juicy. All the things you stuff in the cavity infuse it with subtle favors. The sauce is less successful. Things I’d change with the recipe: 1) Tell people to pat the chicken dry before roasting. This may be obvious to most people, but some people will get a chicken in plastic that’s very wet and not know to rid it of the moisture. 2) I used 2 teaspoons of salt, and I thought this was plenty. 3) If you don’t either heat the 3 cups of chicken stock or turn up the heat a lot when you add the stock and butter, it’ll take the butter a very, very long time to melt. 4) You need to use more flour (maybe 3 to 4 tablespoons) to get the sauce to the right consistency.
This is a simple recipe with minimal prep time and uses basic ingredients but produces a VERY moist and flavorful chicken. I used a chicken that was just under 5 pounds and the cavity was full with the citrus and herbs. There was way too much pan sauce, even though I had a larger bird, and I had to add 3 more tablespoons of flour to get it thick enough to coat a spoon. I served this with a gratin dauphinois, but had there been mashed potatoes, we probably wouldn’t have had so much left over.
What’s bad about roast chicken? So simple, so good. I usually rub a cut lemon over my chicken, but I was curious to try the addition of orange, and it really was quite lovely. The citrus flavor is subtle on the bird itself, but really gives the pan juices a nice zing. I might squeeze both lemon and orange over the chicken skin next time.
I used 1 teaspoon of dried thyme inside the cavity, as I didn’t have any fresh. My 5-pound chicken took exactly 1 1/2 hours and was moist and juicy. I couldn’t resist throwing a pound of baby potatoes into the roasting pan about 30 minutes before the end of cooking. I had a hard time putting so much butter into the gravy, which I made with frozen Thanksgiving turkey stock, and I could’ve done without it. The recipe makes copious amounts of gravy, but to my taste, the concentrated citrus-flavored pan juices were much tastier.
This recipe makes an excellent roast chicken. The hint of orange and lemon together with the thyme and rosemary gave it a delicious taste. One tablespoon of flour wasn’t enough to thicken the gravy even slightly but this is an easy thing to fix. The only caveat is that I’d recommend stirring the flour into a tablespoon of cold water and then adding it to the gravy so you don’t get lumps. Other than that it was perfect and a recipe that I’ll certainly use again.
This recipe produces a juicy, flavorful bird very easily. I had never used an orange in a roasted chicken—I liked the sweetness it provided. The gravy needs work—too much chicken stock, too little flour. That’s an easy adjustment.
The hardest part of this recipe was to fill its cavity with all of the requested ingredients, but the final taste was a nice roasted and juicy chicken, filled with aromatic flavor. My whole family loved how juicy and tasty it was.
The roast chicken part of this recipe is an A++. Wonderful, crisp flavors from the citrus and garlic as well as the rosemary. The crisp skin is the perfect counterpoint to the succulent, moist, and lightly fragranced meat. Those delicious flavors carry over to the pan sauce as well.
I made the recipe exactly as written and I got a lovely citrus-and-thyme-flavored sauce. It tasted grand, but just didn’t quite perform as a gravy. The next day I took the pan sauce and added about a 1/4 cup flour and a tablespoon of cream and then voila! Gravy.
At any rate, a 10 for the chicken and the adjusted pan sauce!
This recipe makes a very nice roast chicken. It’s a good basic go-to recipe that’d serve anyone really well. My chicken was about 4 pounds and was fully cooked after 1 hour in a small convection oven.
Since ovens can vary so much I’d suggest that when making this recipe the chicken be checked with an instant-read thermometer after the 1-hour mark to prevent it from being dry. We weren’t all that keen on the citrus overtones in the pan sauce, and it was thinner than we would’ve preferred. All in all I’d certainly make this chicken again, just use my own recipe for the sauce.
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Honey Orange Roasted Chicken Recipe
There are few dinners as comforting as chicken and gravy.
My family is never short on excitement when they walk in the door and smell the aroma of roasted chicken wafting from the oven. And if there is to be gravy in the mix? Well then, I might as well pull out my tiara for the evening.
This Honey Orange Roasted Chicken Recipe is one of my personal favorites.
I made a simple honey butter with orange zest and massaged it underneath the skin. That way, while the chicken is roasting in the oven the butter is crisping the skin from below and running down over the meat to saturate it with sweet zesty flavor!
The skin gets dark, even brittle in some places, locking in the juicy goodness.
I roasted the chicken in my Swiss Diamond Saute Pan because it’s non-stick so I don’t have to worry about the chicken sticking to the sides of the pan. Plus, it can go from the oven to the stove top for quick gravy making.
I also used a Swiss Diamond Double Burner Grill Pan to grill some fresh spring asparagus and green beans indoors!
This pan is a great alternative to outdoor grilling, and much faster to preheat.
In this Honey Orange Roasted Chicken Recipe the combination of the succulent chicken and fresh green veggies, smothered in sweet buttery gravy with a hint of orange zest, tastes like a cherished childhood memory.
I could eat this every week and never get tired of it.
I was recently introduced to Swiss Diamond Cookware and after trying it, I cannot believe I’ve been without good non-stick cookware this long.
I’d been searching for a safe and eco-friendly non-stick skillet and kept coming up short. I found that if the product was truly healthy, the non-stick surface was sort of a joke.
Then I tried my first Swiss Diamond skillet…
Each piece is formed out of pressure cast aluminum and coated in a PFOA-free non-stick surface made with real diamond crystals. Not only are they non-stick, they are 100% recyclable, as if you would ever want to get rid of these babies.
The diamond coating is a rivit-free surface so bacteria and build-up simply cannot occur. The diamonds also make this cookware a marvelous heat conductor with real lasting-power. Swiss Diamond has won numerous awards for their cookware and is coined the “Rolls-Royce of Nonstick Fry Pans” by the Wall Street Journal.
But I digress, if you are looking for a tantalizing classic chicken dinner to serve this spring, Honey Orange Roasted Chicken Recipe is a sure win!
- Trim the chicken thighs of scraggy bits of skin. Pierce the underside of the thighs with a small sharp knife. Make the marinade in a dish that can hold all the chicken. Pull the leaves from the 4 sprigs of oregano, roughly chop, add to the dish along with the garlic, orange juice, half the zest, 6½ tablespoons of the olive oil and freshly ground black pepper. Add the chicken pieces to the dish and turn them so that they get coated. Cover with cling film and put in the fridge. A few hours is good, or leave overnight.
- Make the relish so there's time for the flavours to meld. Remove the olive flesh from the stones and chop it roughly to give a mix of bigger and smaller pieces. Put these in a bowl with the orange zest and everything else except the feta. Mix well. Carefully add the feta - you don't want to break it up too much. Cover the relish and leave it while you cook the chicken.
- Heat the oven to 190°C/fan oven 170°C/mark 5. Take the chicken out of the marinade, shaking off the excess. Heat the remaining 1½ tablespoons of oil in a large frying pan and brown the chicken, in batches, on both sides. Transfer to a roasting tin in which the chicken can sit in a single layer. Scatter with flaked sea salt and roast for 20 minutes.
- Cut the whole oranges into thin slices, discarding the small end slices. Take the chicken out of the oven and lay some orange slices under it and the rest on top. Spoon the cooking juices over the oranges to coat them, then sprinkle a little sugar over each slice (it helps them to colour nicely). Put back in the oven and cook for another 20 minutes. Check the chicken and oranges are cooked through. Transfer to a warm serving dish, spooning the juices over the top, and serve with the relish in a bowl on the side.
To drink: Albariño is often drunk with seafood, but it works well here with the orange, olives and chilli: Martín Códax Albariño Rías Baixas 2013, £12.89, Majestic. Wine details correct at original magazine publication date.
From the March 2015 issue of House & Garden. Recipe by Diana Henry photograph by William Lingwood food preparation and styling by Jack Sargeson table styling by Alexander Breeze wine recommendations by Joanna Simon.