Description
This Easy Easter Orange-Glazed Roast Chicken features a juicy, tender whole chicken with a vibrant, zesty orange glaze. The combination of fresh orange juice, honey, and aromatic herbs creates a beautifully caramelized skin packed with bright citrus flavor, perfect for a festive and flavorful holiday meal.
Ingredients
Scale
Chicken and Seasoning
- 1 Whole chicken (3-4 lbs) (fresh or thawed)
- 1 tbsp Salt
- 1 tbsp Black pepper
- 2 tbsp Olive oil
Orange Glaze
- 1 cup Fresh orange juice
- 1 tbsp Orange zest
- 2 tbsp Honey
- 1 tbsp Soy sauce
- 2 cloves Garlic, minced
- 1 tsp Fresh thyme
Garnish
- Fresh orange slices
- Chopped parsley
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and position the rack in the center to ensure even heat distribution, which helps achieve a crispy skin and juicy meat throughout the roast.
- Prepare the Chicken: Pat the whole chicken dry thoroughly with paper towels. Rub the entire chicken inside and out with olive oil, then season generously with salt and black pepper. Tuck the wings under the body and secure the legs with kitchen twine or by tying them together to promote even roasting.
- Initial Roasting: Place the chicken breast-side up on a rack inside a roasting pan. Roast in the oven for 45 minutes until the skin turns a beautiful golden brown and the juices run clear when the thickest part of the thigh is pierced.
- Make the Orange Glaze: While the chicken roasts, combine fresh orange juice, orange zest, honey, soy sauce, minced garlic, and fresh thyme in a small saucepan. Bring the mixture to a gentle simmer over medium heat. Let it cook for about 5 minutes to meld the flavors and slightly thicken the glaze.
- First Glaze Application: Brush half of the warm orange glaze all over the chicken, coating the skin thoroughly. Return the chicken to the oven and roast for an additional 15 minutes to allow the glaze to set into the skin.
- Second Glaze and Final Roasting: Brush the remaining glaze on the chicken and roast for another 10 to 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is deeply caramelized and glossy.
- Rest the Chicken: Remove the chicken from the oven and tent it loosely with foil. Let it rest for 10 minutes; this step allows the juices to redistribute inside the meat for maximum moisture and flavor.
- Carve and Garnish: Carve the chicken into serving pieces. Garnish with fresh orange slices and chopped parsley before serving for a bright and festive presentation.
Notes
- Ensure the chicken is fully thawed before roasting for even cooking.
- Use a meat thermometer to confirm internal temperature reaches 165°F for food safety.
- Resting the chicken before carving is essential to keep it juicy.
- Fresh herbs and citrus peel enhance the dish’s aroma and flavor but can be adjusted to personal taste.
- Leftover glaze can be drizzled over roasted vegetables or rice for added flavor.
