Step-by-Step Preparation
1. Marinate the chicken
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Squeeze the juice from the oranges and mix with the zest, minced garlic, honey, olive oil, salt, and pepper.
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Rub the mixture all over the chicken and let it marinate in the fridge for 1–2 hours.
2. Prepare to roast
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Place the chicken in a roasting pan with the marinade.
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Add the white wine or chicken broth and the rosemary sprig.
3. Roast
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Roast in a preheated oven at 190°C (375°F) for 1 hour and 15 minutes, basting every 20 minutes with the juices.
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If using chicken pieces instead of a whole chicken, 45–50 minutes will be enough.
4. Brown the top
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For a caramelized finish, increase the oven temperature to 220°C (430°F) during the last 10 minutes.
5. Serve
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Let the chicken rest for 10 minutes before carving.
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Serve with the reduced sauce and a side of roasted potatoes or rice.
Nutritional Highlights (per serving, approx.)
Health Benefits:
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Orange: Rich in vitamin C, antioxidants, and aids digestion.
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Chicken: Lean meat with high-quality protein, low in fat.
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Garlic: Boosts the immune system.
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Rosemary: Contains anti-inflammatory compounds.
✅ A nutritious, balanced dish — perfect for festive or family meals.
Extra Tips
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Add a splash of soy sauce to the marinade for an Asian-inspired twist.
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For a thicker sauce, stir in 1 tsp cornstarch dissolved in water at the end of cooking.
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You can stuff the chicken with orange slices and herbs for extra aroma.
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Goes great with roasted potatoes, fresh salad, or couscous.
Funny Anecdote
“The first time I made this, I forgot to baste the chicken during roasting… and it came out looking like a dried museum exhibit! Since then, I’ve learned that the key is basting it often to keep it juicy.”
Conclusion
Orange Roasted Chicken is a simple, delicious, and festive recipe. Fresh, aromatic, and healthy — perfect for impressing guests or elevating your Sunday dinner.
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