Roasted Chicken a La Orange

Elevate your weeknight dinners or special occasions with the vibrant flavors of Roasted Chicken a La Orange, a citrus-infused showstopper that’s as stunning as it is delicious. This recipe pairs tender, golden-roasted chicken with the bright zest and juice of fresh oranges, balanced by aromatic garlic, rosemary, and a touch of honey for natural sweetness. A smoky paprika rub and a luscious pan sauce made from orange juice and chicken stock create layers of flavor that will have your guests coming back for seconds. Perfectly roasted in just over 90 minutes, this dish is ideal for entertaining or adding a gourmet twist to your family meal. Serve it with fresh orange slices and a drizzle of the savory-sweet pan sauce for a restaurant-quality presentation that is sure to impress.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 3-4 lbs Whole chicken
• 3 large Oranges
• 6 cloves Garlic
• 3 sprigs Fresh rosemary
• 3 tbsp Olive oil
• 2 tbsp Honey
• 2 tsp Salt
• 1 tsp Black pepper
• 1 tsp Paprika
• 1 cup Chicken stock

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the chicken dry with paper towels and place it onto a large roasting pan.

Step 3

Zest two of the oranges and set the zest aside. Then, juice the zested oranges to yield about 1/2 cup of juice.

Step 4

Thinly slice the third orange and set the slices aside for later use.

Step 5

In a small bowl, combine the orange zest, olive oil, honey, minced garlic (from 4 cloves), salt, black pepper, and paprika. Mix until well combined.

Step 6

Rub the mixture all over the chicken, including under the skin and inside the cavity for maximum flavor.

Step 7

Stuff the cavity of the chicken with the orange slices, the remaining 2 garlic cloves (lightly smashed), and the rosemary sprigs.

Step 8

Pour the orange juice and chicken stock into the bottom of the roasting pan to keep the chicken moist during cooking.

Step 9

Place the chicken in the oven and roast for 1 hour and 30 minutes, basting every 20 minutes with the juices from the pan. If the skin starts browning too quickly, loosely cover the chicken with aluminum foil.

Step 10

To check for doneness, insert a meat thermometer into the thickest part of the thigh (avoiding the bone). The internal temperature should read 165°F (74°C).

Step 11

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Step 12

Serve the chicken with the pan sauce drizzled on top, and garnish with fresh orange slices or rosemary, if desired.

Nutrition Facts

Serving size	2389.4 grams (2389.4g)

Amount per serving	% Daily Value*
Calories	1101

Total Fat 57.80g	74%
Saturated Fat 9.80g	49%
Polyunsaturated Fat 4.00g
Cholesterol 123mg	41%
Sodium 4970mg	216%
Total Carbohydrate 113.20g	41%
Dietary Fiber 14.30g	51%
Total Sugars 82.70g
Protein 45.80g	92%

Vitamin D 0IU	0%
Calcium 328mg	25%
Iron 6mg	31%
Potassium 1405mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 15.8%

Carbs: 39.2%