Roast Chicken With Orange


Today we are going to be making roast chicken with orange. This is a classic dish and can be used for either dinner or lunch. I recommend using the freshest ingredients so that it bursts with flavour.

If there is one thing I have learned about eating healthier, it’s that not only does cooking at home save money but it also can help you save a life.

Roasted Orange Chicken

When I make whole chickens, these days I’m typically doing it in my instant pot, or my slow cooker. Every once in a while it’s nice to have a whole roasted chicken done in the oven, with some flavors that go beyond my staple lemon and rosemary. This roasted orange chicken recipe will help you break out of a chicken boredom we can get into after one too many days of having the same old chicken on the menu.

This roasted orange chicken is so full of flavor. It comes out juicy yet crispy on the outside. I love to stuff some onion and herbs into the chicken to let those flavors cook in with the chicken while it’s in the oven.

If you have cooking twine on hand, feel free to go ahead and tie up the legs. It’s not really necessary, but some people prefer it to be baked that way! It also helps to keep the bottom of the chicken closed that you’re going stuff with a few ingredients to enhance the flavor.

roasted orange chicken

If you don’t have any, don’t run out and buy any just for this recipe. It will come out delicious either way! Scouts honor.

To make this Whole30 compliant, you could leave out the honey. Be warned, I haven’t made it that way though, so that’s up to you on how it turns out! I’m willing to bet it would still be good. After the January Whole30 I did, I had been itching to start cooking a bit with honey again, and I knew this was the chicken I wanted to make with it! It doesn’t call for much, but of course, even a little is still considered a sweetener!


roasted orange chicken

  • prep time:15 minutes
  • cook time:1 hour 30 minutes
  • total time:1 hour 45 minutes
  • yield:serves 4-6 1x

Did you make this recipe?


  • 3–4 pound whole chicken
  • 4 oranges, sliced in 8ths
  • 1 white or yellow onion, cut into 4ths
  • 3/4 cup orange juice (fresh, or no sugar added)
  • 4 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoons chili powder
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Preheat oven to 375 degrees F.
  2. In a bowl, stir together honey, orange juice, chili powder and paprika
  3. Stuff the onion and minced garlic into the empty cavity of the chicken
  4. Lay the orange slices on the bottom of the baking dish and around the sides
  5. Place the chicken on top and rub with olive oil
  6. Rub the thyme, salt and pepper into the skin of the chicken
  7. Pour the orange juice and honey mixture over the chicken in the baking dish
  8. Bake for 15 minutes, and use a baster or a large spoon to collect the orange juice mixture and pour it back over the top of the chicken and between the chicken legs
  9. Do this 3 more times, every 15 minutes until it’s been in the oven for 60 minutes
  10. Bake for an additional 30 minutes, OR until internal temperature of the chicken reaches 160 degrees, as oven times may vary
  11. Wait 15 minutes prior to cutting into it to let the roasted chicken rest and seal in the juices
  12. Serve and enjoy!

Orange-Rosemary Roast Chicken

Orange-Rosemary Roast Chicken

Recipe Summary


20 mins


45 mins



This roasted chicken is truly something special. Briny, nutty, bright, and sweet, this simple sheet pan roast results in the most tender, beautiful chicken. Our Orange-Rosemary Roast Chicken masterfully navigates between savory and sweet. Baby potatoes, orange slices, and rosemary roast together while you crisp the chicken skin in a cast-iron skillet on the stovetop. Yes, it requires two pans, but for crisp skin and meat that’s never dry, brown the chicken in a skillet first, then transfer it to the sheet pan to finish cooking in the oven.

The potatoes and the olives are knockouts together, along with the pièce de resistance: The juicy, crispy-skinned chicken thighs. The vinegar, honey, and orange dressing drizzled over everything is an absolute game-changer. The warm chicken and veggies soak it up, and the olives warm slightly from being scattered over everything.  We call for a mix of olives because we love the color and textural difference of kalamatas and Castelvetranos, so include both varieties if you can.

A simple arugula or kale salad, or lightly sautéed fresh greens, would round out this meal. If you have leftovers, pick the chicken from the bones, combine with the oranges, olives, and potatoes, and toss with some additional olive oil and cheese with pasta for a lovely lunch.


Ingredient Checklist

  • 2 medium navel oranges, divided
  • 1 ½ pounds baby Yukon Gold potatoes, cut into ¾-inch-thick wedges 
  • ⅓ cup loosely packed fresh rosemary leaves, divided 
  • ¼ cup olive oil, divided 
  • 2 ¼ teaspoons kosher salt, divided 
  • ½ teaspoon black pepper, divided
  • 6 (6- to 7-oz.) bone-in, skin-on chicken thighs
  • 1 tablespoon white balsamic vinegar
  • ¼ teaspoon honey
  • ½ cup mixed Kalamata and Castelvetrano olives, pitted and cut into pieces
  • ⅓ cup thinly sliced scallions
  • 1 ounce Parmigiano-Reggiano cheese, shaved (about ½ cup) 


Instructions Checklist

  • Step 1Place a large rimmed baking sheet in oven; preheat oven to 425°F. (Do not remove baking sheet while oven preheats.) Thinly slice 1 ½ of the oranges; place in a large bowl. Squeeze juice from remaining orange half into a small bowl to equal 2 tablespoons; set aside. Add potato wedges and ¼ cup of the rosemary leaves to orange slices; stir to combine. Add 1 tablespoon of the oil, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper; toss to coat. Scatter potato mixture evenly over preheated pan; bake until starting to brown, about 15 minutes. 
  • Step 2Meanwhile, season chicken evenly with 1 teaspoon of the salt and remaining ¼ teaspoon pepper. Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high. Add chicken, skin side down; cook until deep golden brown, 5 to 7 minutes. Turn chicken; continue cooking until golden brown on both sides, about 4 more minutes. Transfer to baking sheet with potato mixture; return to oven. Bake at 425°F until potatoes are browned and tender and a meat thermometer inserted into thickest part of chicken thighs registers 165°F, 12 to 15 more minutes. 
  • Step 3While chicken and potatoes finish baking, whisk together vinegar, honey, 2 tablespoons orange juice, and remaining ½ teaspoon salt and 1 tablespoon oil in a small bowl; set aside. Remove baking sheet from oven; scatter olives, scallions, and shaved cheese over chicken and potatoes. Drizzle with juice mixture; sprinkle with remaining rosemary.


Juicy roast chicken flavored with orange, sage, garlic and thyme makes this easy Christmas chicken recipe the perfect no-fuss centerpiece.

Sage orange Christmas chicken

When you’re all turkey’d out and you have no clue what to make for your Christmas feast, this easy Christmas chicken with its aromatic flavors is the perfect recipe to cook. Another bonus? The buttery, fragrant pan sauce that forms while the chicken is roasting is the perfect replacement for gravy.


Full Christmas chicken recipe can be found in the recipe card. 

  • Chicken. Using a free range/organic chicken makes a huge difference.
  • Fresh oranges. 
  • Sage. 
  • Thyme. Rosemary is also good.
  • Garlic bulbs. 
  • Onion.
  • Lemon.
  • Softened butter. 
  • Olive oil. 
  • White wine. I used Sauvignon Blanc but any white wine will work.
  • Salt & pepper. 
Christmas chicken flavored with orange, sage, thyme and garlic.


  1. Make the compound butter: A compound butter is butter infused with aromatics. In this case, we use citrus zest, fresh herbs and garlic. Place softened butter in a bowl then add the zest of an orange and a lemon, crushed garlic, finely chopped fresh sage and thyme leaves. Season with salt and pepper and mix well.
  2. Season the chicken: Allow the chicken to come to room temperature before cooking. Gently loosen the skin over the breast and drumsticks with your fingers, taking care not to tear the skin. Spoon the butter under the skin and gently spread over the chicken breasts until the butter has been distributed over the chicken. In a roasting dish, add orange halves, quartered onion, halved garlic bulbs, thyme and sage. Place the chicken on top then drizzle with olive oil and season generously with salt and pepper on both sides as well as inside the cavity. Pour wine around the chicken then place in the oven.
  3. Roast the chicken: Allow the chicken to roast for 45-60 minutes, depending on size, until golden brown and cooked through. Remove from the oven and allow to rest for at least 10 minutes before carving and serving.


It really depends on the size and the temperature you roast it at. A 1.5kg (3lb) chicken will take approximately 45-60 minutes to roast at 180ºC/350ºF. The time it takes for a chicken to roast also depends on the temperature of the chicken before it went into the oven. A fridge cold chicken will take much longer to cook through. That’s why it’s very important to allow your chicken to come to room temperature before roasting. A chicken is cooked when it reaches 72ºC/165ºF on a meat thermometer. I usually take my chicken out of the oven at approximately 65ºC/150ºF because during resting (I usually leave my chicken to rest for at least 20 minutes, covered) it will come up to temperature. If you don’t have a thermometer, check if the chicken is done by slicing between the breast and drumstick. If the juices run clear, the chicken is cooked.

Sage orange Christmas chicken


The chicken can be seasoned and place in the roasting dish then covered with foil and refrigerated for up to a day in advance. Remove from the fridge 45 minutes before cooking. The cooked chicken can be covered tightly with foil then covered with two tea towels and kept warm for at least an hour. This frees up oven space if you need to cook any other dishes for your meal. Leftover chicken can be kept in a sealed container in the fridge for up to 2 days.

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