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Roasted Orange Chicken – Succulent, Citrusy, and Oven-Baked to Perfection

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This Roasted Orange Chicken is oven-baked to crispy perfection and glazed in a savory-sweet citrus marinade made with fresh orange juice, garlic, soy sauce, and honey.

Ingredients

Scale

  • 1 whole chicken (3.5–4 lbs), patted dry

  • 1/2 cup fresh orange juice

  • 1 tbsp orange zest

  • 3 tbsp soy sauce

  • 2 tbsp honey

  • 2 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 1 tbsp rice vinegar or white wine vinegar

  • 1 tsp sesame oil (optional)

  • 1/2 tsp red pepper flakes (optional)

  • Salt and pepper, to taste

  • 1 orange, sliced

  • 1 onion or 2 shallots, sliced

  • 2 sprigs rosemary or thyme

Instructions

  • In a bowl, whisk orange juice, zest, soy sauce, honey, garlic, ginger, vinegar, sesame oil, and red pepper flakes.

  • Place chicken in a resealable bag or bowl, pour marinade over, and marinate 4 hours or overnight.

  • Preheat oven to 400°F. Remove chicken from marinade and place in a roasting pan with orange slices, onions, and herbs.

  • Roast for 1–1¼ hours, basting every 20 minutes, until skin is golden and internal temperature reaches 165°F.

  • Let rest 10–15 minutes. Slice and serve with pan juices.

Notes

  • Use thighs or drumsticks if you prefer parts over whole chicken.

  • Add hoisin or sriracha to glaze for a twist.

  • Store leftovers in fridge up to 3 days or freeze for 3 months.

Find it online: https://dishloomz.com/roasted-orange-chicken-succulent-citrusy-and-oven-baked-to-perfection/