Orange Herb Roasted Chicken (Printable version)

Juicy chicken roasted with orange and herbs, paired with caramelized root vegetables for a hearty meal.

# What You Need:

→ Poultry

01 - 1 whole chicken (approximately 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 Make It:

01 - Preheat oven to 400°F.
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 orange peels and 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.
07 - Remove from oven, tent loosely with aluminum foil, and let rest for 10 minutes before carving.
08 - Slice chicken and serve with roasted vegetables. Garnish with fresh herbs and orange slices if desired.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy while the skin crisps up like you've been practicing for years.
  • Those root vegetables absorb every bit of citrus and herb magic, becoming almost caramelized treasures.
  • It's the kind of dish that looks fancy enough for guests but honest enough for a regular Tuesday.
02 -
  • Don't skip the resting step—those 10 minutes make the difference between a moist bird and one that's dried out, I learned this the hard way at a dinner party.
  • Get that chicken skin completely dry before seasoning, or it will steam instead of crisp, and you'll be disappointed with the texture.
03 -
  • Bring your chicken to room temperature for about 30 minutes before roasting—it cooks more evenly and the skin crisps up faster.
  • If your oven runs hot, drop the temperature to 375°F and add about 10 minutes to the cooking time, as every oven has its own personality.
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