Description
Tender roasted chicken infused with bright orange flavor and savory herbs, perfect for a delicious weeknight dinner.
Ingredients
Units
Scale
- 1 whole chicken (about 4 lbs)
- 2 oranges, zested and juiced
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 cup chicken broth
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, combine orange zest, orange juice, olive oil, garlic, thyme, rosemary, salt, pepper, and paprika to make a marinade.
- Pat the chicken dry with paper towels. Place it on a roasting rack in a baking pan.
- Rub the marinade all over the chicken, including under the skin.
- Pour chicken broth into the bottom of the pan to keep the chicken moist.
- Roast for 1 hour to 1 hour 15 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Let rest for 10 minutes before carving. Spoon pan juices over the carved chicken before serving.
Notes
- For extra orange flavor, add orange slices inside the cavity.
- Use fresh herbs instead of dried, doubling the amount.
- Allow the chicken to rest so the juices redistribute and the meat stays juicy.
Nutrition
- Serving Size: 1/6 chicken
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 55 g
- Cholesterol: 165 mg