Is there anything more cozy than a comforting roast chicken? Honey Orange Roast Chicken is the easy and delicious celebration of fall you’ll be serving all season long.
There is nothing like the sweet, savory, and aromatic combination of oranges and chicken, such as Sheet Pan Orange Chicken and Cabbage. With just a few simple ingredients this beautiful chicken is sure to become a favorite Sunday roast tradition.
Easy enough to serve on a weekend while beautiful enough to take center stage on your holiday table, Honey Orange Roast Chicken is a perfect mashup of sweet, savory, herbaceous, and perfectly spiced.
- Chicken – Free range or certified organic chicken is always recommended but use what you and your family enjoys. 5-6 pounds is an ideal size for roasting.
- Oranges – Freshly squeezed orange juice adds brightness and a natural sweetness to the glaze while also making an ideal bed for the chicken to rest on.
- Thyme – Fresh, aromatic, and a little citrusy, thyme adds a savory element to this chicken.
- Rosemary – Woodsy, earthy, and deeply fragrant, it complements the orange and honey.
- Onions – Onions are used both to stuff the chicken and also make a bed for it to roast on. The sweeten as they cook.
- Honey – Not only adds a sweetness to the glaze, but also helps the skin brown and caramelize.
- Garlic – Savory, aromatic, and pungent, it adds depth of flavor to every bite.
- Olive Oil – Not only helps the skin crisp and bronze, but it also adds a layer of richness.
- Salt – Enhances all of the flavors while seasoning every bite of chicken.
- Pepper – Adds an earthy hint of spice that doesn’t overpower the other flavors.
How to Make Honey Orange Roast Chicken
Making a roast chicken at home is not only easy, it’s a full sensory experience. There is nothing like the smell of chicken bubbling away in the oven that perfumes the entire house. It truly is the ultimate comfort food.
Time needed: 2 hours and 15 minutes
Get out your favorite cast iron skillet and heat up the oven. Making a show stopping Sunday meal has never been so effortless than with this golden glazed chicken.
Preheat your oven to 350 degrees. Make a bed of orange slices and onion rings in the bottom of a Dutch oven or cast iron pan with a lid.
Fill the cavity of the chicken with onion wedges and sprigs of thyme and rosemary. Truss the chicken if desired, securing the wings and legs. Place the chicken onto the bed of onion and orange slices.
Add the olive oil, orange juice, honey, garlic, and salt and pepper to a bowl. Whisk to combine. Pour the glaze over the chicken.
Add more orange slices around the chicken along with fresh herbs. Cover your pan and allow it to roast for about 2 hours. Uncover it the last 20 minutes so the skin can get crispy and bronzed. Remove it from the oven when its internal temperature is 165 degrees.
Allow the chicken to rest for at least 10-15 minutes before carving. Don’t forget to drizzle on those pan juices!
- Turkey – This same recipe can be made with either a whole turkey, or turkey breast. You will need to adjust the cooking time according to the weight.
- Bone In Chicken – If you want all of the flavors of this recipe but with a quicker cooking time, substitute the whole roast chicken for faster cooking pieces of chicken like bone-in chicken thighs, breasts, or legs.
- Cornish Hens – Also quicker cooking, Cornish hens pair well with the sweet and tangy flavors of this glaze.
Variations on Honey Orange Roast Chicken
- Spicy – To add a little spice to this recipe, try adding crushed red pepper flakes or a pinch of cayenne pepper to the orange honey glaze.
- Spatchcock – Instead of roasting a whole chicken, try removing the backbone and flattening it. Line a baking sheet with a bed of the onions and orange slices instead of a Dutch oven or cast iron skillet.
There’s no need to pull out the roasting pan and hassle with it for this easy and elegant recipe. Using a cast iron skillet or Dutch oven evenly conducts the heat while making the ideal vessel for roasting. Using a bed of vegetables such as the combination of onions and oranges slices replaces the need for a roasting rack while adding even more depth of flavor.
In addition to a cast iron skillet or Dutch oven, a digital thermometer is your best friend. Always cook your chicken to 165. This will ensure it is cooked through while also remaining irresistibly tender and juicy.
There is nothing better than roast chicken. It’s the perfect topping for a quick sandwich, protein for a salad, and who doesn’t love a classic chicken salad? This Honey Orange Roasted Chicken can be stored in the refrigerator for 2-3 days in an airtight container.
Top Tip for Orange Honey Roast Chicken
There is nothing like biting into a juicy piece of roast chicken. To ensure your chicken remains juicy, always cook it to 165 degrees. In addition, let it rest. 10, 15, even 30 minutes will allow the juices to redistribute into the chicken. This means when you cut into it, they remain in the chicken instead of spilling all over your cutting board.
Honey Orange Roast Chicken
- 1 mixing bowl
- 1 cast iron skillet or Dutch oven
- 5-6 lbs whole chicken
- 3-4 oranges, sliced
- 2-3 fresh thyme sprigs
- 2-3 fresh rosemary sprigs
- 2-3 onions, cut into rings and wedges
- 1/2 cup fresh squeezed orange juice
- 3 tbsp honey
- 2-3 garlic cloves, grated
- 1/4 cup olive oil
- 1 1/2 tbsp salt
- 1 tsp black pepper
- Preheat your oven to 350 degrees. Make a bed of orange slices and onion rings on the bottom of your cast iron skillet or Dutch oven.
- Stuff the cavity of the chicken with onion wedges, thyme, and rosemary sprigs. Truss your chicken if desired.
- Place the chicken on top of the bed of onions and orange slices.
- Add the olive oil, orange juice, honey, salt, pepper, and garlic to a bowl and whisk to combine. Pour over the top of the chicken.
- Place more orange slices around the chicken and additional thyme and rosemary. Cover the chicken.
- Bake for 2 hours, uncovering the chicken the last 20 minutes so the skin can brown and get crispy. It should be 165F degrees.
- Allow the chicken to cool for at least 10-15 minutes before carving. Enjoy!