Orange Herb Roasted Chicken (Print Version)

Tender chicken infused with orange and herbs served with caramelized root vegetables in a savory roast.

# What You'll 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 - ½ 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:

01 - Preheat oven to 400°F (200°C).
02 - In a small bowl, combine orange zest, orange juice, olive oil, minced garlic, rosemary, thyme, parsley, salt, and black pepper to form the marinade.
03 - 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 some orange peels and a few herb sprigs if desired.
04 - 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.
05 - Place the chicken breast-side up on top of the vegetables.
06 - 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 (74°C).
07 - Remove from oven, tent loosely with foil, and let rest 10 minutes before carving.
08 - Serve chicken sliced with roasted vegetables, garnished with fresh herbs and orange slices if desired.

# Expert Tips:

01 -
  • The orange juice keeps the chicken impossibly tender while the herbs make every bite taste intentional and thoughtful.
  • Root vegetables caramelize in the same pan, soaking up all those golden drippings so nothing feels wasted or ordinary.
  • It looks like you spent hours fussing, but the actual hands-on time is laughably short.
02 -
  • Don't skip patting the chicken dry, because that one step is what actually makes the difference between skin that crisps and skin that steams.
  • The vegetables absolutely need to be cut into similar-sized pieces, or the small ones will turn to nothing while you're waiting for the big ones to soften.
03 -
  • Zest your oranges before you juice them, because once they're juiced there's no going back and you'll be cursing yourself.
  • If your oven runs cool, add 5 to 10 minutes to the roasting time rather than cranking the temperature higher, which can burn the outside before the inside cooks.
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