Orange-Glazed Roast Chicken – A Zesty Take on a Timeless Favorite
Okay, let me tell you about the best chicken I’ve ever tasted — and I first discovered it at a little restaurant that totally blew my mind! The juicy, golden roast chicken paired with a sweet-citrusy glaze was so good I had to come home and recreate it. And now, you can too! This Orange-Glazed Roast Chicken is crispy, tender, and bursting with fresh flavor. Perfect for cozy family dinners or when you want to impress!
A roast chicken with a citrus twist that will steal the spotlight
Equipment You’ll Need:
- Roasting pan or oven-safe skillet
- Small saucepan
- Basting brush (optional, but helpful)
- Meat thermometer
Ingredients
For the Chicken:
- 1 whole chicken (about 3.5–4.5 lbs / 1.5–2 kg)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 4 garlic cloves, lightly crushed
- 1 teaspoon dried thyme or a few fresh sprigs
- 1 orange, sliced
For the Orange Glaze:
- ½ cup freshly squeezed orange juice (from about 2 oranges)
- ¼ cup honey
- 2 tablespoons soy sauce
- 2 tablespoons butter
- 1 teaspoon orange zest
- ¼ teaspoon ground ginger (optional, for a gentle warmth)
Instructions
- Prepare the Chicken:
Preheat your oven to 400°F (200°C).
Pat the chicken dry all over with paper towels — this helps you get that crispy skin we all love.
Rub the chicken with olive oil and season generously with salt and pepper (inside and out!).
Stuff the cavity with the garlic, orange slices, and thyme. For a neater roast, tie the legs together with kitchen twine. - Make the Glaze:
In a small saucepan, combine orange juice, honey, soy sauce, butter, orange zest, and ginger.
Bring to a gentle simmer over medium heat, stirring until the butter melts and the sauce thickens slightly (about 3–5 minutes). Set aside. - Roast the Chicken:
Place the chicken breast-side up in your roasting pan or skillet.
Brush or pour about half of the glaze over the chicken.
Roast for 60–90 minutes, depending on the size of your bird, basting with the remaining glaze halfway through.
The chicken is done when it reaches 165°F (74°C) at the thickest part of the thigh, or the juices run clear. - Rest and Serve:
Let the chicken rest for 10–15 minutes before carving to lock in those delicious juices.
Serve with the roasted orange slices and a sprinkle of fresh thyme if you like.
Extra Tips & Variations
- Use fresh orange juice — it makes a huge difference in flavor.
- Roast the chicken on a bed of carrots, potatoes, or onions for an easy one-pan meal.
- Swap thyme for rosemary for a different herby twist.
- Double the glaze if you want extra sauce for drizzling at the table!
Orange-Glazed Roast Chicken
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Pat chicken dry, rub with oil, and season well. Stuff with garlic, orange, and thyme.
- Simmer orange juice, honey, soy sauce, butter, zest, and ginger for 3–5 minutes.
- Place chicken in pan, brush with half the glaze. Roast 60–90 min, basting with remaining glaze halfway.
- Rest 10–15 min. Carve and serve with roasted orange slices.
Notes
This Orange-Glazed Roast Chicken is everything you want in a roast: juicy, golden, and packed with sweet-savory flavor. Pair it with mashed potatoes, roasted veggies, or a crisp green salad — and don’t forget a glass of your favorite white wine. I promise it’ll be a hit at your table!