Ingredients
Scale
- 1 whole chicken (about 4 pounds)
- 2 medium oranges, juiced and zested
- 3 tablespoons honey
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup chicken broth
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Remove giblets from the chicken cavity and pat the chicken dry with paper towels.
- In a bowl, combine orange juice, orange zest, honey, garlic, olive oil, paprika, thyme, salt, and pepper. Whisk until smooth.
- Rub the glaze all over the chicken, under the skin, and inside the cavity.
- Tie the legs together with kitchen twine and tuck the wings under the body (optional).
- Pour chicken broth into a roasting pan and place the chicken breast-side up on a rack in the pan.
- Roast for 1 hour 15 minutes to 1 hour 30 minutes, basting every 20–25 minutes with pan juices.
- Check that the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Remove from oven and tent with foil. Let rest for 10–15 minutes.
- Carve and drizzle with remaining pan juices. Garnish with parsley.
Notes
For extra flavor, brine the chicken in a saltwater solution for 30 minutes before roasting.
Add vegetables like carrots, potatoes, or onions around the chicken for a complete meal.
Adjust honey or orange juice to balance sweetness and tanginess according to preference.
- Prep Time: 20
- Cook Time: 1 hour 30 minutes