Orange Herb Roasted Chicken (Printable Version)

Tender chicken with orange and herb infusion served alongside caramelized root vegetables.

# Ingredient List:

→ Poultry

01 - 1 whole chicken (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

# Directions:

01 - Preheat oven to 400°F (200°C).
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 Tips:

01 -
  • The chicken skin crisps beautifully while the meat stays impossibly juicy, and the orange keeps everything tasting bright instead of heavy.
  • Your roasting pan becomes a one-dish wonder—no side dishes needed, just pull it out and dinner is finished.
  • Those caramelized vegetables absorb all the savory pan drippings and turn into the best part of the meal.
02 -
  • Don't skip the resting step after roasting—it seems like wasted time, but it's actually when the magic happens and you go from good chicken to memorable chicken.
  • Basting halfway through isn't optional if you want that mahogany skin; even just spooning the pan juices over the chicken makes a visible difference.
03 -
  • If you want to get ahead, build the whole marinade and prep the vegetables the morning of, and just do the final assembly before roasting.
  • Save every drop of those pan juices for drizzling over carved chicken at the table—they're concentrated flavor that no gravy can match.
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