Orange Herb Roasted Chicken (Print View)

Juicy roasted chicken with citrus-herb flavors and caramelized root vegetables, perfect for cozy gatherings.

# Components:

→ 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 - 0.5 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

# Directions:

01 - Set oven to 400°F (200°C).
02 - In a small bowl, combine orange zest, orange juice, olive oil, minced garlic, chopped rosemary, thyme leaves, parsley, salt, and black pepper.
03 - Pat the chicken dry with paper towels. Rub half of the marinade all over the chicken, including under the skin where possible. Stuff the cavity with 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 create 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.
07 - Remove from oven, tent loosely with aluminum foil, and let rest for 10 minutes before carving.
08 - Slice the chicken and serve with roasted vegetables, garnished with fresh herbs and orange slices if desired.

# Expert Advice:

01 -
  • One-pan simplicity: The chicken and all the root vegetables roast together in a single pan, meaning less washing up and more time to enjoy your meal.
  • Bright, layered flavor: Fresh orange zest and juice combined with rosemary, thyme, parsley, and garlic create a marinade that perfumes the entire dish from the inside out.
  • Naturally gluten-free: Every ingredient in this recipe is free from gluten, making it an inclusive choice for family gatherings and dinner parties.
  • Caramelized vegetables included: Carrots, parsnips, potatoes, red onion, and sweet potato all soften and caramelize beneath the chicken, absorbing every drop of citrus-herb juice.
  • Crowd-pleasing presentation: A whole roasted chicken brought to the table always impresses, yet the preparation is well within reach for a medium-skill cook.
02 -
  • Dry skin equals crispy skin: Always pat the chicken thoroughly dry with paper towels before applying the marinade. Any surface moisture will steam the skin rather than roast it, preventing that desirable golden crust.
  • Get under the skin: Work the marinade carefully under the breast and thigh skin using your fingers to season the meat directly and lock in moisture throughout the long roast.
  • Even vegetable cuts: Cut all root vegetables to roughly the same size so they cook evenly and caramelize at the same rate as the chicken finishes roasting.
  • Baste at the halfway mark: Use a basting brush or spoon to coat the chicken with the pan juices at about 40 minutes into roasting. This builds color and amplifies the orange-herb glaze on the skin.
  • Rest before carving: Allow the chicken to rest under a loose foil tent for a full 10 minutes after removing it from the oven. This step allows the juices to redistribute, ensuring every slice remains juicy and tender.
  • Use a meat thermometer: Do not rely on timing alone—insert a meat thermometer into the thickest part of the thigh, avoiding bone, and confirm it reads 165°F (74°C) before serving.
Return