Roasted orange chicken

    1 hour 50 min

    I like to roast a whole chicken. That way everybody in the family gets what they really like: chicken breast, wings, drumsticks or thighs.


    London, England, UK
    2 people made this

    Serves: 4 

    • 1 (1kg) whole chicken
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 organic, unwaxed orange
    • 3 garlic cloves, minced
    • 2 tablespoons fresh thyme, chopped
    • 6 tablespoons olive oil
    • 100ml orange juice
    • 250ml chicken stock
    • 1 onion, cut into large pieces
    • 3 carrots, cut into large pieces

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Preheat oven to 200 C / Gas 6.
    2. Rinse chicken and pat dry with kitchen paper. Rub inside and outside with salt and pepper.
    3. Cut orange in half and grate the zest of one half into a little bowl. Add garlic, thyme, olive oil and orange juice and mix well.
    4. Brush chicken with the orange mixture on the outside and inside the cavity. Gently lift up the skin over the breast meat and brush with some of the orange mixture.
    5. Peel orange halves and stick them into the cavity. Put chicken into a roasting tin and add the rest of the marinade and the chicken stock to the tin.
    6. Place tin on the middle rack in the oven and bake for 45 minutes.
    7. After 45 minutes arrange onion and carrots around the chicken and baste the chicken with the dripping. Bake for another 45 minutes, basting the chicken every 10-15 minutes.
    8. The roasted chicken is ready when the skin is browned and crisp and its juices run clear.


    You can use leftovers for sandwiches or in dishes such as fried rice, pasta bakes or stir frys.

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