Orange Herb Roasted Chicken (Print)

Juicy chicken infused with orange and herbs, paired with caramelized root vegetables in a comforting main.

# Components:

→ Poultry

01 - 1 whole chicken (about 3.3 lbs), giblets removed

→ Marinade & Flavorings

02 - 2 oranges, zested and juiced
03 - 3 tablespoons olive oil
04 - 4 garlic cloves, minced
05 - 2 tablespoons fresh rosemary, chopped
06 - 1 tablespoon fresh thyme leaves
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper

→ Vegetables

10 - 3 medium carrots, peeled and cut into 2-inch pieces
11 - 2 parsnips, peeled and cut into 2-inch pieces
12 - 2 medium potatoes, cut into chunks
13 - 1 large red onion, cut into wedges
14 - 1 small sweet potato, peeled and cut into chunks

→ Optional Garnish

15 - Fresh herb sprigs
16 - Orange slices

# Directions:

01 - Preheat oven to 400°F.
02 - In a small bowl, combine orange zest, orange juice, olive oil, minced garlic, rosemary, thyme, parsley, salt, and black pepper to form the marinade.
03 - Pat the chicken dry with paper towels. Rub half the marinade all over the chicken, including under the skin where possible. Stuff the cavity with orange peels and herb sprigs if desired.
04 - Toss all root vegetables and red onion with the remaining marinade in a large roasting pan. Spread evenly to form a bed for the chicken.
05 - Place the chicken breast-side up on top of the vegetables.
06 - Roast for 1 hour 20 minutes, basting the chicken with pan juices halfway through, until the skin is golden brown and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
07 - Remove from oven, tent loosely with aluminum foil, and let rest 10 minutes before carving.
08 - Serve chicken sliced with roasted vegetables, garnished with fresh herbs and orange slices if desired.

# Expert Advice:

01 -
  • One-pan wonder: The chicken and all the vegetables roast together in a single pan, making cleanup effortless.
  • Bright, balanced flavors: Fresh orange zest and juice cut through the richness of the roasted chicken, while rosemary, thyme, and parsley add depth and aroma.
  • Naturally gluten-free: The entire dish—chicken, marinade, and vegetables—contains no gluten, making it suitable for a wide range of guests.
  • Perfect for gatherings: With four generous servings and a stunning presentation, this dish is tailor-made for family dinners and special occasions.
  • Nourishing and satisfying: Each serving delivers 45 g of protein and a hearty mix of root vegetables, making this a truly complete meal.
02 -
  • Dry the skin thoroughly: Patting the chicken completely dry with paper towels before applying the marinade is the single most important step for achieving genuinely crispy, golden skin.
  • Get under the skin: Work the marinade beneath the breast and thigh skin so the herb and orange flavors penetrate the meat directly, not just the exterior.
  • Even vegetable sizing: Cut all root vegetables to similar sizes (approximately 2-inch pieces) so they cook evenly and finish at the same time as the chicken.
  • Baste at the halfway mark: Spooning the pan juices over the chicken after about 40 minutes deepens the color and adds another layer of flavor to the skin.
  • Rest before carving: Ten minutes of resting under loosely tented foil allows the juices to redistribute, resulting in noticeably juicier slices.
  • Add honey for extra glaze: Stirring 1 tbsp of honey into the marinade creates a beautiful lacquered finish on the skin during roasting.
  • Check allergens in stock: If you use any store-bought chicken stock for additional basting, always check the label for potential allergens such as gluten or soy.
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