Zesty Delight: Orange Herb Roasted Chicken Recipe

Roast chicken is a timeless classic, a comforting and versatile dish perfect for family dinners, special occasions, or even a satisfying weeknight meal. While traditional roast chicken is delicious in its own right, this recipe elevates the experience with the bright, citrusy notes of orange and a fragrant blend of herbs. This Orange Herb Roasted Chicken is not just incredibly flavorful, but also visually stunning, with its golden-brown skin and enticing aroma. Get ready to impress your family and friends with this relatively simple yet sophisticated dish!

Why Orange and Herbs? The Perfect Flavor Combination

The combination of orange and herbs is a culinary match made in heaven. The acidity of the orange juice and zest tenderizes the chicken while imparting a bright, zesty flavor that cuts through the richness of the meat. The herbs add depth and complexity, creating a well-rounded and aromatic profile. This recipe uses a blend of classic herbs like rosemary, thyme, and sage, but feel free to customize it to your personal preferences. Don’t be afraid to experiment with other herbs like oregano, marjoram, or even a touch of lavender for a unique twist.

Ingredients You’ll Need

* **Whole Chicken (3-4 pounds):** Choose a good quality, fresh or fully thawed chicken. Organic and free-range options are preferable for better flavor and texture.
* **Oranges (2):** You’ll need both the zest and juice of two oranges. Choose oranges that are heavy for their size, as they’ll yield more juice.
* **Fresh Herbs (Rosemary, Thyme, Sage):** About 2 tablespoons of each, chopped. Fresh herbs are essential for the best flavor. If you must use dried, use about 1 tablespoon of each, and remember that dried herbs are more potent than fresh.
* **Garlic (4 cloves):** Minced. Garlic adds a pungent and savory element to the dish.
* **Olive Oil (3 tablespoons):** Olive oil helps to crisp up the chicken skin and adds flavor.
* **Butter (2 tablespoons):** Unsalted butter, softened. Butter contributes to a richer flavor and helps the skin brown beautifully.
* **Salt and Black Pepper:** To taste. Don’t be shy with the salt, as it’s crucial for seasoning the chicken properly.
* **Onion (1 medium):** Quartered. The onion adds flavor to the pan drippings and can be eaten alongside the chicken.
* **Carrots (2 medium):** Roughly chopped. Carrots add sweetness and color to the dish.
* **Celery (2 stalks):** Roughly chopped. Celery adds depth of flavor to the pan drippings.
* **Dry White Wine (1/2 cup):** (Optional) Adds a layer of complexity to the pan sauce. Chicken broth can be substituted.

Equipment You’ll Need

* **Roasting Pan:** A roasting pan with a rack is ideal for allowing air to circulate around the chicken, ensuring even cooking and crispy skin. If you don’t have a rack, you can use roughly chopped vegetables to create a makeshift one.
* **Kitchen Twine:** For trussing the chicken. Trussing helps the chicken cook evenly and prevents the legs from splaying out.
* **Basting Brush:** For basting the chicken with pan juices.
* **Meat Thermometer:** Essential for ensuring the chicken is cooked to a safe internal temperature.
* **Carving Knife and Fork:** For carving the chicken.

Step-by-Step Instructions: Roasting the Perfect Orange Herb Chicken

**Preparation (30 minutes)**

1. **Prepare the Chicken:** Remove the chicken from its packaging and pat it dry thoroughly with paper towels. This is crucial for achieving crispy skin. Remove any giblets or neck from the cavity. Don’t forget to check inside both cavities. Place the chicken on a clean cutting board.
2. **Make the Orange Herb Marinade:** In a medium bowl, combine the zest and juice of both oranges, chopped fresh herbs (rosemary, thyme, and sage), minced garlic, olive oil, softened butter, salt, and black pepper. Mix well to combine.
3. **Season the Chicken:** Generously rub the orange herb marinade all over the chicken, including under the skin of the breast. Use your fingers to gently loosen the skin and work the marinade underneath. This will infuse the chicken with flavor and help to keep the breast meat moist. Season the cavity of the chicken with salt and pepper.
4. **Stuff the Cavity:** Stuff the cavity of the chicken with a quartered onion, a few sprigs of fresh herbs (rosemary, thyme, and sage), and the squeezed-out orange halves. This will add flavor and aroma to the chicken as it roasts.
5. **Truss the Chicken (Optional but Recommended):** Use kitchen twine to truss the chicken. This will help it cook evenly and prevent the legs from splaying out. To truss the chicken, start by placing the chicken breast-side up. Tuck the wing tips under the body of the chicken. Tie a length of kitchen twine around the legs, crossing them at the ankles. Pull the twine tight to secure the legs together. Then, run the twine up the sides of the chicken, over the wings, and tie it tightly at the top of the breast. Alternatively, you can purchase pre-trussed chickens from some butchers or grocery stores.
6. **Prepare the Vegetables:** In the roasting pan, toss the roughly chopped carrots and celery with a drizzle of olive oil, salt, and pepper. Spread them evenly on the bottom of the pan. These vegetables will create a delicious base for the pan drippings and will also add flavor to the chicken as it roasts.
7. **Rest the Chicken:** Place the prepared chicken on top of the vegetables in the roasting pan. Let the chicken rest at room temperature for at least 30 minutes, or up to an hour. This will help the chicken cook more evenly and prevent it from drying out. Resting the chicken allows it to come closer to room temperature, which reduces the temperature difference when it goes into the hot oven.

**Roasting (1 hour 15 minutes – 1 hour 45 minutes, depending on chicken size)**

8. **Preheat the Oven:** Preheat your oven to 425°F (220°C). Make sure the oven rack is positioned in the center of the oven.
9. **Roast the Chicken:** Place the roasting pan with the chicken in the preheated oven. Roast for 15 minutes at 425°F (220°C). This initial blast of high heat will help to crisp up the skin.
10. **Reduce the Heat:** After 15 minutes, reduce the oven temperature to 350°F (175°C). Continue roasting for 1 hour to 1 hour and 30 minutes, or until the chicken is cooked through. The exact cooking time will depend on the size of the chicken.
11. **Baste the Chicken (Every 20-30 minutes):** Every 20-30 minutes, baste the chicken with the pan juices. This will help to keep the chicken moist and flavorful, and will also contribute to a beautiful golden-brown color. Use a basting brush to collect the juices from the bottom of the pan and brush them over the chicken.
12. **Check for Doneness:** The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, without touching the bone. Use a meat thermometer to check the temperature. Insert the thermometer into the thigh, being careful not to touch the bone. If the temperature is not yet 165°F (74°C), continue roasting for a few more minutes and check again.
13. **Rest the Chicken (Crucial!):** Once the chicken is cooked through, remove it from the oven and transfer it to a carving board. Tent it loosely with foil and let it rest for at least 15-20 minutes before carving. This resting period allows the juices to redistribute throughout the chicken, resulting in a more moist and flavorful bird. Do not skip this step! The internal temperature will also continue to rise slightly during the resting period.

**Making the Pan Sauce (Optional, but Highly Recommended)**

14. **Deglaze the Pan:** While the chicken is resting, you can make a delicious pan sauce using the pan drippings. Place the roasting pan on the stovetop over medium heat. Pour off any excess fat, leaving about 2 tablespoons in the pan. Add 1/2 cup of dry white wine (or chicken broth) to the pan and scrape up any browned bits from the bottom of the pan. These browned bits are packed with flavor and will add depth to the sauce.
15. **Simmer the Sauce:** Bring the sauce to a simmer and cook for 5-10 minutes, or until it has reduced slightly and thickened. Taste and adjust the seasoning as needed. You may want to add a pinch of salt, pepper, or a squeeze of lemon juice to brighten the flavor.
16. **Strain the Sauce (Optional):** If you prefer a smoother sauce, you can strain it through a fine-mesh sieve to remove any solids. This is entirely optional, and many people prefer the rustic texture of the un-strained sauce.

**Carving and Serving**

17. **Carve the Chicken:** Carve the chicken using a sharp carving knife and fork. Start by removing the legs and thighs, then carve the breast meat into slices. You can also remove the wings.
18. **Serve:** Serve the carved chicken with the roasted vegetables and pan sauce. Garnish with fresh herbs, if desired. Some great side dishes to accompany this Orange Herb Roasted Chicken include roasted potatoes, mashed potatoes, green beans, asparagus, or a simple salad.

Tips and Tricks for the Best Roasted Chicken

* **Dry Brining:** For even more flavorful and juicy chicken, try dry brining it. Dry brining involves salting the chicken generously 12-24 hours before roasting. The salt helps to draw moisture to the surface of the chicken, which then gets reabsorbed, resulting in more flavorful and juicy meat. To dry brine, simply rub the chicken all over with about 1 teaspoon of salt per pound. Place the chicken on a wire rack in the refrigerator, uncovered, for 12-24 hours. Before roasting, pat the chicken dry with paper towels.
* **Elevate the Chicken:** Using a roasting rack is optimal, but if you don’t have one, create a bed of roughly chopped vegetables (such as carrots, celery, and onions) in the bottom of the roasting pan. This will elevate the chicken and allow air to circulate around it, promoting even cooking and crispy skin.
* **Don’t Overcrowd the Pan:** Make sure there is enough space between the chicken and the sides of the roasting pan. Overcrowding the pan can prevent the chicken from browning properly.
* **Use a Meat Thermometer:** A meat thermometer is the best way to ensure that the chicken is cooked to a safe internal temperature. Don’t rely on visual cues alone. Insert the thermometer into the thickest part of the thigh, without touching the bone.
* **Let it Rest:** Resting the chicken after roasting is crucial for allowing the juices to redistribute throughout the meat. This will result in a more moist and flavorful bird. Tent the chicken loosely with foil and let it rest for at least 15-20 minutes before carving.
* **Customize the Herbs:** Feel free to experiment with different herbs to create your own unique flavor profile. Some other great herbs to use include oregano, marjoram, or even a touch of lavender.
* **Add Citrus Slices:** You can add orange slices to the roasting pan along with the vegetables for an even more intense orange flavor. The oranges will caramelize during roasting and add a beautiful visual element to the dish.
* **Spice it Up:** For a touch of heat, add a pinch of red pepper flakes to the orange herb marinade.
* **Make it Ahead:** You can prepare the orange herb marinade a day ahead of time and store it in the refrigerator. This will allow the flavors to meld together and deepen.
* **Leftovers:** Leftover roasted chicken can be used in a variety of dishes, such as chicken salad, chicken sandwiches, soups, or stews. Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.

Variations on the Recipe

* **Lemon Herb Roasted Chicken:** Substitute lemons for oranges in the marinade and pan. Lemon creates a brighter, tangier flavor.
* **Garlic Herb Roasted Chicken:** Increase the amount of garlic in the marinade and add a few whole garlic cloves to the cavity of the chicken.
* **Spicy Roasted Chicken:** Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for a spicy kick.
* **Honey Glazed Roasted Chicken:** Brush the chicken with a honey glaze during the last 15 minutes of roasting for a sweet and sticky finish.
* **Beer Roasted Chicken:** Place an open can of beer (about half full) inside the chicken cavity before roasting. The beer will steam the chicken from the inside, resulting in a very moist and flavorful bird.

Serving Suggestions

This Orange Herb Roasted Chicken is a versatile dish that pairs well with a variety of side dishes. Here are a few suggestions:

* **Roasted Potatoes:** Toss potatoes with olive oil, herbs, and garlic and roast them alongside the chicken.
* **Mashed Potatoes:** Creamy mashed potatoes are a classic accompaniment to roast chicken.
* **Green Beans:** Sautéed or steamed green beans with garlic and lemon are a simple and healthy side dish.
* **Asparagus:** Roasted or grilled asparagus is a delicious and elegant side dish.
* **Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the chicken.
* **Stuffing:** For a more festive meal, serve the chicken with stuffing or dressing.
* **Bread:** Crusty bread is perfect for soaking up the delicious pan sauce.

Storage Instructions

* **Leftover Roasted Chicken:** Store leftover roasted chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
* **Leftover Pan Sauce:** Store leftover pan sauce in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop.

Orange Herb Roasted Chicken: Recipe Card

**Yields:** 6-8 servings
**Prep time:** 30 minutes
**Cook time:** 1 hour 15 minutes – 1 hour 45 minutes

**Ingredients:**

* 1 whole chicken (3-4 pounds)
* 2 oranges, zested and juiced
* 2 tablespoons chopped fresh rosemary
* 2 tablespoons chopped fresh thyme
* 2 tablespoons chopped fresh sage
* 4 cloves garlic, minced
* 3 tablespoons olive oil
* 2 tablespoons unsalted butter, softened
* Salt and black pepper to taste
* 1 medium onion, quartered
* 2 medium carrots, roughly chopped
* 2 stalks celery, roughly chopped
* 1/2 cup dry white wine (optional)

**Instructions:**

1. Preheat oven to 425°F (220°C).
2. Pat the chicken dry with paper towels.
3. In a bowl, combine orange zest, orange juice, rosemary, thyme, sage, garlic, olive oil, butter, salt, and pepper.
4. Rub the marinade all over the chicken, including under the skin.
5. Stuff the chicken cavity with onion, herbs, and orange halves.
6. Truss the chicken (optional).
7. Toss carrots and celery with olive oil, salt, and pepper and place in a roasting pan.
8. Place the chicken on top of the vegetables.
9. Roast for 15 minutes at 425°F (220°C).
10. Reduce heat to 350°F (175°C) and roast for 1 hour to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C).
11. Baste the chicken with pan juices every 20-30 minutes.
12. Remove from oven and let rest for 15-20 minutes.
13. While the chicken rests, deglaze the pan with white wine (or chicken broth) and simmer to create a pan sauce.
14. Carve the chicken and serve with roasted vegetables and pan sauce.

Enjoy Your Delicious Orange Herb Roasted Chicken!

This recipe is a surefire way to impress your family and friends with a flavorful and beautiful roast chicken. The bright citrus notes of orange and the aromatic blend of herbs create a truly unforgettable culinary experience. Don’t be afraid to experiment with different herbs and variations to create your own signature roast chicken. Bon appétit!