Orange Herb Roasted Chicken (Printable Version)

Tender chicken infused with orange and herbs, served alongside caramelized root vegetables for a hearty main dish.

# What You'll Need:

→ Poultry

01 - 1 whole chicken (about 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

# Steps to Follow:

01 - Preheat oven to 400°F (200°C).
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 some 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 (74°C).
07 - Remove from oven, tent loosely with aluminum foil, and let rest for 10 minutes before carving.
08 - Serve chicken sliced with roasted vegetables, garnished with fresh herbs and orange slices if desired.

# Additional Tips::

01 -
  • The citrus marinade keeps the chicken incredibly moist while the skin crisps up golden and beautiful.
  • Everything cooks in one pan, which means less cleanup and more time actually enjoying the meal with whoever shows up at your table.
  • Those caramelized root vegetables taste like pure comfort—sweet, savory, and deeply satisfying all at once.
02 -
  • Don't skip patting the chicken dry—this single step is what separates crispy skin from steamed skin, and it's worth the thirty seconds it takes.
  • Halfway basting isn't just tradition; it's what turns the skin from pale to burnished gold and keeps the meat underneath from drying out.
03 -
  • Save that roasting pan after dinner—the browned bits stuck to the bottom are liquid gold for making a quick pan sauce or gravy once you deglaze it with a splash of white wine or stock.
  • Bring your chicken out of the fridge 20 minutes before roasting so it cooks more evenly, and you'll end up with moister meat throughout.
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