I’ve turned roast chicken into something unexpected with an orange sauce, and in my Chicken With Oranges post I reveal the clever tricks and one ingredient you would not expect.

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I love a roast that makes me look like I planned something brilliant, even when I kind of winged it. My Sweet And Savory Roasted Orange Chicken gets that craveable crisp and a zesty, citrusy finish that keeps you coming back.

I used freshly squeezed orange juice to wake up the flavor and a swipe of honey to cut the tart and add that glossy, almost sticky bite. The aroma is weirdly persuasive, like it steals the room, and every forkful makes you wonder what simple trick did all the work.

This one sits proudly in my Roast Chicken Dinner Recipes file.

Ingredients

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Whole chicken: Main protein, supplies iron and B vitamins, gives juicy roast and crispy skin.
Oranges: Bright citrus, high in vitamin C, adds sweet and tart balance to the glaze.
Honey: Natural sweetener that caramelizes, adds floral sweetness and glossy sticky glaze.
Soy sauce: Deep umami and salt, cuts sweetness, brings savory depth and brown color.
Garlic: Pungent aromatics, offers antioxidants and a savory punch that balances sweet notes.
Ginger: Warm, zesty and slightly spicy, aids digestion and brightens the glaze flavor.
Fresh herbs (thyme rosemary): Earthy, piney aromatics that lift the roast and perfume the kitchen.

Ingredient Quantities

1 whole chicken, about 3.5 to 4 lb

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

2 tablespoons olive oil

1 cup freshly squeezed orange juice (about 3 large oranges)

1 tablespoon orange zest (from 1 to 2 oranges)

1/4 cup low sodium soy sauce

1/3 cup honey

2 tablespoons packed light brown sugar

2 tablespoons rice vinegar

1 tablespoon Dijon mustard

4 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 tablespoons unsalted butter

1 tablespoon cornstarch plus 2 tablespoons cold water

1 large orange

1 small yellow onion

4 sprigs fresh thyme

2 sprigs fresh rosemary

2 tablespoons chopped fresh parsley or scallions

1 teaspoon toasted sesame seeds, optional

How to Make this

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1. Preheat oven to 425°F (220°C). Pat the whole chicken dry inside and out with paper towels so the skin gets crispy later.

2. Make a quick rub: mix 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 2 tablespoons olive oil into a paste. Gently loosen the skin over the breasts and rub some of the paste under the skin and the rest all over the outside.

3. Stuff the cavity with 4 sprigs fresh thyme, 2 sprigs fresh rosemary, and the quartered small yellow onion. Slice the large orange into rounds and tuck a few slices into the cavity and scatter the rest around the roasting pan with the onion.

4. In a bowl whisk together the glaze: 1 cup freshly squeezed orange juice, 1 tablespoon orange zest, 1/4 cup low sodium soy sauce, 1/3 cup honey, 2 tablespoons packed light brown sugar, 2 tablespoons rice vinegar, 1 tablespoon Dijon mustard, 4 minced garlic cloves and 1 tablespoon grated fresh ginger. Taste, it should be bright and sweet.

5. Pour about half of the glaze over the chicken and the oranges/onions in the pan, reserving the rest in a bowl for basting and finishing the sauce. Tuck the wing tips under the bird, place chicken breast side up on a rack or on the oranges and onions.

6. Roast for about 1 hour to 1 hour 20 minutes, basting with the reserved glaze or pan juices every 15 to 20 minutes so the sugars caramelize and the skin gets sticky and deep golden. Roast until an instant read thermometer in the thickest part of the thigh reads 165°F.

7. Transfer the chicken to a cutting board to rest for 10 to 15 minutes while you make the sauce. Pour the pan juices and roasted oranges/onions into a medium saucepan, add the reserved glaze, bring to a simmer and skim any excess fat.

8. Make a cornstarch slurry with 1 tablespoon cornstarch mixed into 2 tablespoons cold water and whisk it into the simmering sauce until it thickens. Stir in 2 tablespoons unsalted butter for shine and richness, adjust seasoning if needed.

9. Carve the chicken, spoon the glossy orange sauce over the pieces, sprinkle with 2 tablespoons chopped fresh parsley or scallions and 1 teaspoon toasted sesame seeds if you want a little crunch. Serve with the roasted oranges and onions.

Equipment Needed

1. Roasting pan with a rack, or a rimmed baking sheet plus a wire rack if you dont have one
2. Instant read thermometer, dont rely on guesswork
3. Mixing bowl and a whisk, for the rub and the glaze
4. Measuring cups and spoons, especially a tablespoon for the cornstarch
5. Sharp chef’s knife and a cutting board, for trimming, slicing oranges and carving
6. Small saucepan and a wooden spoon, to simmer and thicken the sauce
7. Basting brush or a heatproof spoon, for glazing while it roasts
8. Tongs and oven mitts, to handle the hot chicken and pan safely

FAQ

Q: How long and at what temperature should I roast the chicken?
A: Roast at 425°F (220°C) for about 1 hour to 1 hour 15 minutes for a 3.5 to 4 lb bird, until the thickest part of the thigh hits 165°F (74°C). Let it rest 10 to 15 minutes before carving so the juices settle.

Q: How do I get really crispy skin?
A: Pat the skin very dry, rub with the olive oil and a bit extra salt, and make sure the cavity is dry too. Roast uncovered, and if the skin isn't brown enough, crank the oven up for the last 10 to 15 minutes. Don't crowd the pan.

Q: Can I make the sauce thicker without cornstarch?
A: Yes, simmer the sauce longer to reduce and concentrate it. You can also whisk in a beurre manié (equal parts soft butter and flour) off heat to thicken, or use 1 tablespoon flour mixed with a little cold water as a substitute.

Q: What can I swap for honey or soy sauce if I'm out?
A: For honey try maple syrup or agave, they change flavor a bit but still sweeten well. For low sodium soy use regular soy plus cut the added salt, or use tamari or coconut aminos for a gluten free option.

Q: Can I use chicken pieces instead of a whole bird?
A: Yes, bone in thighs or breasts work great. Reduce roast time to 35 to 45 minutes depending on size, and check for 165°F (74°C) at the thickest part. The sauce and technique stay the same.

Q: How should I store and reheat leftovers?
A: Cool within 2 hours, store in an airtight container in the fridge for 3 to 4 days. Reheat in a 350°F (175°C) oven until warmed through to keep skin less soggy, or reheat slices in a skillet over medium heat and spoon sauce over them.

Sweet And Savory Roasted Orange Chicken Recipe Substitutions and Variations

Kosher salt: If you only have table salt or fine sea salt, use about 1/2 to 3/4 the amount called for. Table salt is denser so start low and taste as you go—youll avoid over salting.
Fresh orange juice: Swap with freshly squeezed tangerine or mandarin juice 1:1 for a very similar bright flavor. For a tropical twist use pineapple juice 1:1 but expect a tangier result.
Low sodium soy sauce: Use tamari 1:1 for a gluten free option. Coconut aminos work too but theyre sweeter and less salty, so use 1:1 and add a pinch of salt if you want more savory depth.
Honey: Substitute pure maple syrup or agave nectar 1:1. They are thinner so simmer the glaze a little longer to thicken, or add a touch more cornstarch slurry if needed.

Pro Tips

1) Dry-brine for better flavor and crisp skin. Loosen the skin, rub a little salt under it and over the outside, then stick the chicken in the fridge uncovered for 8-24 hours if you can. It seems like extra work but the skin dries out and gets way crispier, and you do not rinse the salt off.

2) Protect the glaze from burning. The honey and brown sugar caramelize fast at high heat, so baste with plain pan juices for the first 30-40 minutes and only brush on the sticky glaze in the last 20 minutes. Or start at 425°F for 10-15 minutes then drop the oven to 375-400°F so the sugars get golden not black, if you slather the glaze the whole time it’ll burn.

3) Use carryover cooking to avoid dryness. Pull the bird when the thickest part of the thigh reads about 158-160°F, tent loosely with foil and rest 10-15 minutes — the temp will climb to the safe 165°F and the juices re-distribute. Carving too soon makes the meat dry so be patient.

4) Finish the sauce like a pro. Skim fat, scrape up the browned bits, then simmer the pan juices with the reserved glaze until it tastes bright. Make the cornstarch slurry with cold water and whisk it in slowly on low heat so it thickens evenly, then take the sauce off the heat and stir in the butter for shine; dont over-reduce or it will become gluey, strain if you want a super-smooth finish.

Sweet And Savory Roasted Orange Chicken Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’ve turned roast chicken into something unexpected with an orange sauce, and in my Chicken With Oranges post I reveal the clever tricks and one ingredient you would not expect.

Servings

servings

Calories

420

kcal

Equipment: 1. Roasting pan with a rack, or a rimmed baking sheet plus a wire rack if you dont have one
2. Instant read thermometer, dont rely on guesswork
3. Mixing bowl and a whisk, for the rub and the glaze
4. Measuring cups and spoons, especially a tablespoon for the cornstarch
5. Sharp chef’s knife and a cutting board, for trimming, slicing oranges and carving
6. Small saucepan and a wooden spoon, to simmer and thicken the sauce
7. Basting brush or a heatproof spoon, for glazing while it roasts
8. Tongs and oven mitts, to handle the hot chicken and pan safely

Ingredients

1 whole chicken, about 3.5 to 4 lb
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons olive oil
1 cup freshly squeezed orange juice (about 3 large oranges)
1 tablespoon orange zest (from 1 to 2 oranges)
1/4 cup low sodium soy sauce
1/3 cup honey
2 tablespoons packed light brown sugar
2 tablespoons rice vinegar
1 tablespoon Dijon mustard
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons unsalted butter
1 tablespoon cornstarch plus 2 tablespoons cold water
1 large orange
1 small yellow onion
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons chopped fresh parsley or scallions
1 teaspoon toasted sesame seeds, optional

Directions

Preheat oven to 425°F (220°C). Pat the whole chicken dry inside and out with paper towels so the skin gets crispy later.
Make a quick rub: mix 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 2 tablespoons olive oil into a paste. Gently loosen the skin over the breasts and rub some of the paste under the skin and the rest all over the outside.
Stuff the cavity with 4 sprigs fresh thyme, 2 sprigs fresh rosemary, and the quartered small yellow onion. Slice the large orange into rounds and tuck a few slices into the cavity and scatter the rest around the roasting pan with the onion.
In a bowl whisk together the glaze: 1 cup freshly squeezed orange juice, 1 tablespoon orange zest, 1/4 cup low sodium soy sauce, 1/3 cup honey, 2 tablespoons packed light brown sugar, 2 tablespoons rice vinegar, 1 tablespoon Dijon mustard, 4 minced garlic cloves and 1 tablespoon grated fresh ginger. Taste, it should be bright and sweet.
Pour about half of the glaze over the chicken and the oranges/onions in the pan, reserving the rest in a bowl for basting and finishing the sauce. Tuck the wing tips under the bird, place chicken breast side up on a rack or on the oranges and onions.
Roast for about 1 hour to 1 hour 20 minutes, basting with the reserved glaze or pan juices every 15 to 20 minutes so the sugars caramelize and the skin gets sticky and deep golden. Roast until an instant read thermometer in the thickest part of the thigh reads 165°F.
Transfer the chicken to a cutting board to rest for 10 to 15 minutes while you make the sauce. Pour the pan juices and roasted oranges/onions into a medium saucepan, add the reserved glaze, bring to a simmer and skim any excess fat.
Make a cornstarch slurry with 1 tablespoon cornstarch mixed into 2 tablespoons cold water and whisk it into the simmering sauce until it thickens. Stir in 2 tablespoons unsalted butter for shine and richness, adjust seasoning if needed.
Carve the chicken, spoon the glossy orange sauce over the pieces, sprinkle with 2 tablespoons chopped fresh parsley or scallions and 1 teaspoon toasted sesame seeds if you want a little crunch. Serve with the roasted oranges and onions.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.