Orange Herb Roasted Chicken

There is something deeply satisfying about a whole roasted chicken emerging golden and fragrant from the oven, filling the kitchen with the bright scent of citrus and fresh herbs. This Orange Herb Roasted Chicken with Root Vegetables is exactly that kind of dish—one that feels special enough for a gathering yet straightforward enough for a confident home cook. A vibrant marinade of fresh orange zest and juice, minced garlic, rosemary, thyme, and parsley is rubbed generously over a whole chicken before it is nestled atop a colorful bed of carrots, parsnips, potatoes, red onion, and sweet potato. As everything roasts together, the pan juices mingle into a rich, aromatic glaze that coats every vegetable and keeps the bird irresistibly moist. The result is a complete, comforting main dish that celebrates simple, honest ingredients prepared with care.

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The secret to this recipe's depth of flavor lies in the marinade. By combining the zest and juice of two oranges with olive oil, four minced garlic cloves, and a generous handful of freshly chopped herbs, you create a fragrant paste that does double duty: half is worked under and over the chicken skin, while the rest coats every cut of root vegetable. During the hour and twenty minutes in a hot 400°F oven, the chicken bastes itself, the vegetables soften and turn golden at the edges, and the whole pan fills with a sauce that needs nothing more than a spoon to enjoy. A brief rest under foil after roasting ensures the juices settle back into the meat, so every slice is tender and full of flavor. Whether served for a Sunday family lunch or a casual dinner with friends, this dish delivers warmth and satisfaction in every bite.

Ingredients

• Poultry
• 1 whole chicken (about 1.5 kg / 3.3 lbs), giblets removed
• Marinade & Flavorings
• 2 oranges (zested and juiced)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• 1 tsp salt
• ½ tsp black pepper
• Vegetables
• 3 medium carrots, peeled and cut into 2-inch pieces
• 2 parsnips, peeled and cut into 2-inch pieces
• 2 medium potatoes, cut into chunks
• 1 large red onion, cut into wedges
• 1 small sweet potato, peeled and cut into chunks
• Optional Garnish
• Fresh herb sprigs
• Orange slices

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Instructions

Step 1 – Preheat the oven

Preheat oven to 400°F (200°C).

Step 2 – Make the marinade

In a small bowl, combine orange zest, orange juice, olive oil, garlic, rosemary, thyme, parsley, salt, and black pepper to form the marinade.

Step 3 – Prepare and marinate the chicken

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 a few herb sprigs if desired.

Step 4 – Prepare the vegetables

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.

Step 5 – Arrange in the pan

Place the chicken breast-side up on top of the vegetables.

Step 6 – Roast

Roast for 1 hour 20 minutes, basting the chicken with pan juices halfway through, until the skin is golden brown and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Step 7 – Rest

Remove from oven, tent loosely with foil, and let rest 10 minutes before carving.

Step 8 – Serve

Serve chicken sliced with roasted vegetables, garnished with fresh herbs and orange slices if desired.

Zusatztipps für die Zubereitung

Wenn Sie die Marinade am Vorabend zubereiten und das Hähnchen über Nacht darin einlegen, intensiviert sich das Aroma erheblich. Achten Sie darauf, das Hähnchen vor dem Einreiben mit Küchenpapier vollständig trocken zu tupfen — so wird die Haut beim Rösten besonders knusprig. Verwenden Sie unbedingt ein Fleischthermometer, um sicherzustellen, dass das Geflügel an der dicksten Stelle des Oberschenkels eine Kerntemperatur von 74°C (165°F) erreicht hat, bevor Sie es aus dem Ofen nehmen. Begießen Sie das Hähnchen während des Garens einmal mit dem Bratensaft, um die Haut gleichmäßig zu glasieren und die Feuchtigkeit im Fleisch zu erhalten.

Varianten und Anpassungen

Dieses Rezept lässt sich leicht anpassen: Ersetzen Sie die Pastinaken durch zusätzliche Karotten oder Rüben, wenn Pastinaken nicht verfügbar sind. Für eine süßere Note fügen Sie der Marinade einen Esslöffel Honig hinzu. Wer es etwas kräftiger mag, kann die Menge an Knoblauch auf sechs Zehen erhöhen oder zusätzliche frische Thymianstiele in die Bauchhöhle des Hähnchens legen. Die Gemüseauswahl ist außerdem flexibel: Rote Beete, Fenchel oder Süßkartoffeln in größerer Menge eignen sich hervorragend als Ergänzung oder Ersatz, solange die gesamte Menge in einer Schicht in der Bratpfanne ausgebreitet werden kann.

Serviervorschläge

Servieren Sie das Hähnchen auf einem großen Teller oder direkt in der Bratpfanne, garniert mit frischen Kräuterzweigen und Orangenscheiben. Die karamellisierten Wurzelgemüse bilden die perfekte Beilage und brauchen keine weitere Ergänzung. Als Getränkebegleitung empfiehlt sich ein leichter Chardonnay oder ein trockener Riesling, die die Zitrusnoten des Gerichts wunderbar unterstreichen. Ein einfacher grüner Salat oder frisches Bauernbrot runden das Menü ab und sorgen für eine vollständige, befriedigende Mahlzeit.

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Orange Herb Roasted Chicken with Root Vegetables is more than a recipe—it is an invitation to slow down, gather around the table, and share something genuinely nourishing. The combination of citrus brightness, fragrant herbs, and deeply savory roasted vegetables creates a dish that feels both celebratory and comforting at once. Whether you are cooking for four on a weeknight or hosting a relaxed weekend gathering, this recipe rewards every bit of the modest effort it asks of you. Bring it to the table golden and fragrant, and let it speak for itself.

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Recipe FAQ

→ How do I ensure the chicken stays moist?

Marinating the chicken with orange juice and herbs helps retain moisture. Basting halfway through roasting also enhances juiciness.

→ Can I substitute the root vegetables?

Yes, you can replace parsnips with carrots or turnips, maintaining similar textures and flavors.

→ What temperature should the oven be set to?

Preheat the oven to 400°F (200°C) for optimal roasting and caramelization.

→ How long should the chicken rest before carving?

Let the chicken rest loosely covered with foil for about 10 minutes to allow juices to redistribute.

→ Are there any suggested beverage pairings?

This dish pairs well with a light Chardonnay or a dry Riesling, complementing the citrus and herbal notes.