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Orange Roasted Chicken

This Orange Roasted Chicken is juicy, golden, and bursting with bright citrus flavor. Fresh orange juice and zest infuse the meat with warmth, while crispy skin and savory herbs make it irresistible. Simple to prepare yet elegant enough for holidays, it’s a comforting dinner that feels special without the effort.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 whole chicken about 4 to 5 pounds
  • 2 oranges one zested and juiced, one sliced
  • 3 tbsp olive oil
  • 4 cloves garlic smashed
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 small onion cut into wedges
  • fresh herbs for the cavity, optional

Equipment

  • Roasting Pan
  • Meat Thermometer
  • Small Mixing Bowl

Method
 

  1. Heat your oven to 400°F (200°C). Pat the chicken dry with paper towels to ensure crispy skin.
  2. In a small bowl, mix olive oil, orange zest, orange juice, salt, pepper, thyme, and paprika.
  3. Place the chicken in a roasting pan or oven-safe skillet. Rub the orange mixture all over the skin and inside the cavity.
  4. Stuff the cavity with garlic, onion wedges, orange slices, and fresh herbs if using.
  5. Arrange any extra orange slices and onion around the chicken in the pan.
  6. Roast uncovered for 60 to 75 minutes, until the skin is deep golden and the juices run clear (internal temp 165°F).
  7. Let the chicken rest for 10 minutes before carving. Spoon the pan juices over the top before serving.

Notes

Do not skip drying the chicken — wet skin will steam instead of crisping. Always use fresh orange juice for the best flavor. Let the chicken rest before cutting to keep it juicy. For extra crispness, place the bird on a rack in the pan. If oranges brown too quickly, tuck them under the chicken.