Orange Honey Glazed Roasted Chicken

If you love roasted chicken this is a marvelous way to cook a whole chicken with the wonderful flavors of Orange and Honey Roasted Chicken that's Glazed perfectly.


The sweet and savory orange sauce makes this roasted chicken moist, super tender, and very flavorful.


Easy to make, so fresh tasting, and even great the next day in stir-fried rice taking it off the bone but I doubt you will have leftovers!.


The aroma will make your mouth water while baking and is sure to wow friends and family since it's certainly a show-stopping impressive bird for all your entertainment needs.


The side dishes are endless on what you can serve alongside, here is a nice roundup of recipes to choose from my Best Side Dish Recipes.


If you like a char broil as we do, after it's cooked I just broil it until it's nice and dark, under that skin is a moist delicious chicken bursting with robust orange flavors.


Scroll down to the printable recipe card for this roasted delightful easy orange honey-glazed chicken recipe.

Whole Roasted Citrus Flavored Chicken

This is a delightful roasted chicken that brings a hint of Spring to the tables with its fresh citrusy taste.


I love the fact you can also add some pretty long thin carrots, and some tri-colorful potatoes to the pan and get an all-in-one pan meal.


The sweet and tangy combination of citrus and honey just brings this chicken to a new tropical flavor that your will just love.


When in season try using blood oranges instead of the navel, either way, it's a win-win chicken dinner!

Ingredients You Will Need to Make The Best Orange Honey Glazed Chicken

oranges

whole roasting chicken

fresh parsley, basil, thyme, rosemary

olive oil

salt, pepper

honey

minced garlic

granulated garlic

Tools You Will Need

1. cutting board
2. sharp knife
3. orange extractor
4. roasting pan
5. measuring cup
6. measuring spoon
7. meat thermometer

Optional Cooking Methods:

• Instant Pot: this method uses any chicken parts, first use sear for both sides of the bird, add the garlic, and spices, and top with orange mixture and slices. Pour in 1 cup of any kind of liquid preferably orange juice. Place on pressure cooker mode for 35 minutes check the internal temperature to be at 165 degrees in the thickest part of your chicken pieces.  
• Stovetop: Place the bird in a dutch oven sprayed generously with cooking spray, proceed the same cook on medium heat for around an hour and 30 minutes.
• Air Fryer: If you have a toaster oven-style air fryer, this can be done on a broiler pan placing on an air fryer on 360 preheated air fryer for 65 minutes, again check the internal temperature is 165 degrees.

Serving Suggestions and Side Dishes:

corn on the cob

pasta aioli

garlic herbs mashed potatoes

air fried potato fan

baked round potatoes with herbs

twice-baked sweet potatoes

roasted vegetables

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Roasted Chicken Tips

If you need a new chicken recipe, this is a must-try, and choose any method of cooking you prefer.


Living in Florida we have an abundance of fresh oranges, feel free to use tangerines, navel, or blood oranges they will all make this chicken taste fabulous.


Don't hesitate to try this recipe using chicken breast, thighs, or other chicken parts, this recipe will work for all of them perfectly.


You can leave the glaze over the top plain without the additional slices, but always stuff the chicken with wedges for that rich orange citrusy flavor bird.


Remember the internal temperature must be at 165 degrees to ensure the safety that the chicken is cooked thoroughly.

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American, Italian, French

Yield: 6

Author: Claudia Lamascolo

Orange Honey Glazed Roasted Chicken

This is a whole roasted chicken with orange and honey glaze dressed with fresh herbs and garlic, one of the tastiest baked chicken I have had. It's the best!

Prep time: 20 MinCook time: 1 H & 20 MTotal time: 1 H & 40 M

Ingredients

• 3 to 4-pound whole roasting chicken cleaned and trimmed(make sure there is nothing inside your chicken remove anything inside of it) 
• 1/4 cup olive oil 
• cooking spray oil
• 2 navel, blood, or tangerine oranges, juiced or around 1/3 cup of orange juice bottled
• Extra sliced oranges for the top
• 2 or 3 sprigs of  fresh parsley, fresh basil, fresh rosemary, fresh thyme
• 1/2 teaspoon dried oregano
• 1/3 cup honey if you have a larger bird  than 4 pounds then use 3 tablespoons, extra  honey
• 4  cloves of minced fresh garlic
•  1 tablespoon balsamic vinegar 
• 1 teaspoon granulated garlic powder
• 1 tablespoon lemon juice 
• salt and pepper to taste
• dash of cayenne pepper if you like a little heat
• cooking oil spray
• Optional:  in a pinch use Italian seasoning around 1 or 2 tablespoons to evenly coat the top of the chicken and inside. 
• Notes: You can add small potatoes and carrots or other vegetables you like to the roasting pan.
• If the chicken starts to dry out add a little more juice or water.

Instructions

1. Remove the insides of the chicken and clean and trim the end pieces. 
2. Preheat oven to 350 degrees.
3. Place half an orange and some fresh herbs inside the cavity.
4. Rub the top with olive oil and set aside on a parchment-lined deep 13 x 9 roasting pan. or use a non-stick dutch oven
5. Note: I also like to use a little cooking spray on the parchment paper so the bird won't stick at all.
6. Juice the fresh oranges or use bottled store-bought save the fresh oranges you juice for the inside.
7. Slice another orange and set aside for garnish.
8. Mix the juice, olive oil, granulated garlic, and minced garlic, honey, vinegar, lemon juice, and around 1/2 teaspoon of each salt and pepper.
9. Pour the juice mixture over the chicken coating evenly.
10. Add the orange wedges around the chicken and slices with herbs on top, plus around the chicken in the pan.
11. Add any potatoes or carrots etc. if using vegetables.
12. Bake covered for 20 minutes, then uncover and continue cooking until the chicken is cooked through and juices run clear in the middle of the breast.
13. The internal temperature should be 165 degrees.
14. This should take around 20 minutes per pound.
15. For extra crispy skin as shown this was broiled for around 7 minutes on high to get a nice charbroiled top.
16. Baste to get the skin crispy every half hour.
17. Serve with orange slices, and fresh herbs all around.

Notes:

Optional Cooking Methods:

• Instant Pot: this method uses any chicken parts, first use sear for both sides of the bird, add the garlic, and spices, and top with orange mixture and slices. Pour in 1 cup of any kind of liquid preferably orange juice. Place on pressure cooker mode for 35 minutes and check the internal temperature to be at 165 degrees in the thickest part of your chicken pieces.  
• Stovetop: Place the bird in a dutch oven sprayed generously with cooking spray, proceed the same cook on medium heat for around an hour and 30 minutes.
• Air Fryer: If you have a toaster oven-style air fryer, this can be done on a broiler pan placing on an air fryer on 360 preheated air fryer for 65 minutes, again check the internal temperature is 165 degrees.

Calories

1022.40

Fat (grams)

58.08

Sat. Fat (grams)

14.40

Carbs (grams)

27.55

Fiber (grams)

2.12

Net carbs

25.43

Sugar (grams)

22.89

Protein (grams)

94.25

Sodium (milligrams)

335.91

Cholesterol (grams)

300.69

https://www.whatscookinitalianstylecuisine.com/2016/07/baked-orange-glazed-chicken-recipe.html

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Disclosure: This recipe was posted in 2016, edited, and re-published in 2021.