Orange Herb Roasted Chicken (Printable Version)

Tender roasted chicken with orange zest and herbs paired with caramelized root vegetables for a flavorful meal.

# What You Need:

→ 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 - 1/2 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

# How To Make:

01 - Preheat oven to 400°F. In a small bowl, combine orange zest, orange juice, olive oil, minced garlic, rosemary, thyme, parsley, salt, and black pepper to form the marinade.
02 - 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.
03 - 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.
04 - Place the chicken breast-side up on top of the vegetables in the roasting pan.
05 - 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.
06 - Remove from oven and tent loosely with aluminum foil. Let rest for 10 minutes before carving. Serve sliced chicken with roasted vegetables, garnished with fresh herbs and orange slices if desired.

# Cooking Tips:

01 -
  • One-pan wonder: The chicken and vegetables roast together, making cleanup a breeze.
  • Naturally gluten-free: Every ingredient is wholesome and free of common allergens.
  • Bright, balanced flavor: Fresh orange zest and juice bring a lively citrus note that perfectly complements the savory herbs and tender roasted vegetables.
  • Perfect for gatherings: With four generous servings and a stunning presentation, this dish is made to impress.
  • Flexible and forgiving: Easily swap vegetables or add a drizzle of honey to the marinade to suit your taste.
02 -
  • Dry the skin thoroughly: Patting the chicken completely dry before applying the marinade is the key to achieving that irresistibly crispy, golden skin.
  • Get under the skin: Pushing the herb marinade directly under the breast and thigh skin ensures the meat stays flavorful and moist throughout the long roasting time.
  • Don't skip the rest: Tenting the chicken with foil and resting for 10 minutes after roasting allows the juices to redistribute, resulting in noticeably juicier slices.
  • Use a meat thermometer: Always verify the thickest part of the thigh reaches 165°F (74°C) for safe and perfectly cooked chicken.
  • Boost the marinade: Add 1 tbsp honey to the marinade for extra caramelization and a subtly sweet glaze on both the chicken and vegetables.
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