Orange Herb Roasted Chicken (Printable)

Tender roasted chicken flavored with orange zest and herbs, served alongside caramelized root vegetables.

# What you 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

# How to make it:

01 - Preheat oven to 400°F.
02 - In a small bowl, combine orange zest, orange juice, olive oil, 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 a few 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.
07 - Remove from oven, tent loosely with foil, and let rest 10 minutes before carving.
08 - Serve chicken sliced with roasted vegetables, garnished with fresh herbs and orange slices if desired.

# Expert Advice:

01 -
  • The chicken skin gets impossibly crispy while the meat stays juicy, a combination that feels like magic but is actually just good technique.
  • Everything cooks in one pan, so cleanup is almost as quick as the meal itself.
  • Orange and herbs together create this brightness that makes people ask for the recipe before they even finish eating.
02 -
  • Basting is not optional—it's what keeps the skin crispy and the meat moist, so don't skip it halfway through.
  • A meat thermometer is worth its weight in gold because it takes the guesswork out and you'll never serve undercooked chicken again.
03 -
  • Let the chicken sit at room temperature for 15 minutes before roasting; it cooks more evenly than cold chicken straight from the fridge.
  • If you want extra depth, add a tablespoon of honey to the marinade—it caramelizes during roasting and adds a subtle complexity.
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