Zesty Citrus Chicken (Print Version)
# Ingredients:
→ Main
01 -
1 entire chicken (roughly 4 to 5 pounds)
→ Marinade & Seasoning
02 -
1 tablespoon soy sauce
03 -
Zest and juice of 2 large oranges
04 -
1 tablespoon chopped rosemary (fresh)
05 -
1 teaspoon Dijon mustard
06 -
2 tablespoons olive oil
07 -
1 tablespoon honey
08 -
Salt and pepper as you like
09 -
1 tablespoon minced garlic
10 -
1 tablespoon chopped thyme (fresh)
→ Additional Ingredients
11 -
250 ml broth (chicken)
12 -
1 small onion, cut into quarters
13 -
2 tablespoons butter
# Instructions:
01 -
Turn your oven on and set it to 200°C to warm up.
02 -
Use paper towels to dry the chicken completely. This makes the skin crispy when it cooks.
03 -
Coat the chicken all over with olive oil, chopped rosemary, minced garlic, thyme, salt, and pepper to make sure it’s evenly covered.
04 -
In a small bowl, mix the orange zest, juice, honey, soy sauce, and mustard until it’s smooth. Put this aside.
05 -
Insert the quartered onion into the chicken cavity for added flavor while cooking.
06 -
Put the chicken on its back in a roasting pan. Pour the broth around it so it doesn’t dry out.
07 -
Use a brush to coat the chicken with the orange glaze. Save some to baste with later and for serving.
08 -
Put the chicken in the hot oven and cook for about an hour until the skin looks golden. The inside temperature should hit 75°C. Halfway through cooking, brush on extra glaze to give it a sticky, caramel finish.
09 -
After it’s done, take the chicken out and leave it alone for 10 minutes. This keeps the meat juicy when you cut it.
10 -
Cut the chicken into pieces and drizzle some of the pan juices or leftover orange glaze on top before eating.
# Notes:
01 -
For even more flavor, place a few orange slices in the pan toward the end of cooking (about 15 minutes).
02 -
Melt the butter and mix it with any leftover glaze to brush on the chicken just before serving.