Juicy Orange Glazed Chicken

This juicy roasted orange chicken turns basic dinner into an unforgettable treat with its balanced mix of citrus, herbs, and rich flavors. The orange glaze browns wonderfully on the skin, making a gorgeous main dish for any table while sending amazing smells through your home.

I cooked this orange chicken the first time when my in-laws came over during the holidays, and now it's our go-to dish for special times. Even my father-in-law, who never talks about food, wanted to know how I made it.

• Whole chicken 4–5 pounds pick one with good skin and no spots
• Olive oil forms the herb rub base and helps get the skin crispy
• Fresh garlic brings in that needed savory taste always get firm ones
• Fresh thyme and rosemary give that wonderful smell real herbs make it so much better
• Orange zest and juice these make the whole dish special
• Honey makes it sweet and helps turn the skin golden
• Soy sauce adds richness and works with the orange
• Dijon mustard brings a bit of tang and mixes everything together
• Onion flavors the chicken from inside while cooking
• Chicken broth makes steam and keeps meat juicy
• Butter makes the sauce extra smooth and rich

How To Make Roasted Orange Chicken

Prepare the chicken:

Heat your oven to 400°F and dry the chicken completely with paper towels. This step can't be skipped if you want crispy skin instead of soft skin. Take time to get all the wetness off.

Season generously:

Mix olive oil with chopped garlic, fresh herbs, and spices, then rub this all over the chicken. Try to get some under the skin for better taste. The herb oils will come out during cooking and soak into the meat.

Create the glaze:

Mix orange zest, juice, honey, soy sauce, and Dijon until it's smooth. The zest has strong orange flavor oils, while the juice adds sweetness and tang. The mustard helps everything mix together nicely.

Prepare for roasting:

Put cut onion pieces inside the chicken cavity. They'll steam from inside, adding flavor and keeping everything moist. Put the chicken breast-up in a roasting pan and pour broth around the chicken but not on top.

Glaze and roast:

Brush half the glaze all over the chicken. Save the rest for later. Cook for about an hour, brushing more glaze halfway through. The honey and orange sugars will turn brown, making that pretty golden color.

Rest before serving:

Let the chicken sit for at least 10 minutes after taking it out of the oven. During this time, it'll keep cooking a bit, and more importantly, the juices will stay in the meat instead of running out when you cut it.

The smell of this chicken cooking is honestly one of my top kitchen moments. My kid now connects this orange-herb smell with family gatherings. I really love how the soy sauce adds richness without making it taste Asian—it just makes all the natural flavors better.

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Perfect Pairings

This orange chicken goes amazingly with roasted root veggies. You can cook the veggies next to the chicken so they soak up some of the tasty drippings. I really like using parsnips, carrots, and potatoes tossed with a little olive oil and herbs. A basic green salad with light dressing balances out the rich chicken and makes the meal complete.

Make Ahead Options

You can get this chicken ready a day early by mixing the herb rub and orange glaze, then keeping them separate in the fridge. You can even put the seasonings on the chicken and leave it uncovered in the fridge overnight—this actually helps dry the skin so it gets extra crispy. Just let everything warm up about 30 minutes before cooking.

Using Leftovers

Leftover orange chicken makes awesome sandwiches or wraps. Pull the meat apart and mix with some mayo, fresh herbs, and a squeeze of orange juice. Or you can add it to a bowl with quinoa or farro, roasted veggies, and simple dressing. The flavors often get better the next day, so leftovers are something to look forward to.

The Secret to Perfect Skin

Getting that amazing crispy skin means totally drying the chicken before adding spices and cooking at the right heat. Starting with a completely dry chicken lets the skin get crisp instead of steamy. Also, don't keep opening the oven door while it's cooking, as this drops the temperature and makes cooking take longer.

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Frequently Asked Questions

→ How do I get the skin crispy?

Dry the chicken thoroughly using paper towels before seasoning. Any leftover moisture will stop it from crisping. Coat the skin generously with olive oil, and cook in a preheated 400°F oven for the best results.

→ Can I use chicken pieces instead of a whole bird?

Sure thing! Chicken thighs, breasts, or a combination work well. Just adjust roasting time—bone-in pieces take about 35-45 minutes, while boneless are done in 25-30 minutes. Don't forget to baste with the glaze for top-notch flavor!

→ What pairs well with this dish?

This chicken goes great with roasted potatoes, fluffy couscous, or wild rice to soak up the sauce. Want veggies? Try green beans, Brussels sprouts, or a fresh arugula salad dressed with a citrus vinaigrette.

→ Can I make the glaze ahead of time?

Yes! Feel free to make your glaze up to three days in advance. Store it in the fridge in a sealed container, and bring it to room temperature before spreading it on the chicken.

→ When is the chicken fully cooked?

Use a meat thermometer in the thickest part of the thigh, avoiding the bone—it should hit 165°F (75°C). If you don't have one, check for clear juices when pricking the thigh and a loose leg joint.

→ Is it okay to use dried herbs?

Yep, but fresh herbs do have a bolder flavor. Swap in one-third the amount of dried herbs (like 1 teaspoon instead of 1 tablespoon fresh). Crush them a bit in your palm beforehand to release their aroma.