This herb-roasted chicken with orange and honey glaze is a flavorful and aromatic dish that combines the earthiness of fresh rosemary, thyme, and sage with the sweetness of orange and honey. The combination of fresh herbs and citrus flavors brings out the natural taste of the chicken, while the honey glaze adds a delicate, caramelized finish. This dish is perfect for family dinners, special occasions, or holiday gatherings. Roasting the chicken with orange zest and fresh herbs not only fills the kitchen with a wonderful aroma but also ensures the meat is tender, juicy, and full of flavor.
Full Recipe:
Ingredients:
- Organic chicken – 1 large (about 3-4 lbs), no antibiotics
- Fresh rosemary sprigs – 3
- Fresh thyme sprigs – 4
- Sage leaves – About 15-20 leaves
- Coarse sea salt – 1 ½ tablespoons
- Freshly ground black pepper – To taste
- Extra virgin olive oil – 2-3 tablespoons
- Zest of 1 orange – Cut into fine strips
- Slices of 1 orange – For stuffing and garnish
- Chicken stock – About 2-3 cups
- Juice of 1 orange – Freshly squeezed
- Cornstarch – 1 teaspoon
- Honey – 1 tablespoon
Step-by-Step Instructions:
Step 1: Prepare the Chicken
- Preheat the Oven: Preheat your oven to 375°F (190°C). This temperature will ensure a slow and even roast, allowing the chicken to cook thoroughly while keeping it juicy.
- Season the Chicken: Pat the chicken dry with paper towels to remove any moisture, which helps in achieving a crispy skin. Rub the chicken generously with 1 ½ tablespoons of coarse sea salt and freshly ground black pepper. Ensure that the salt and pepper are evenly distributed both inside and outside the cavity of the chicken.
Step 2: Add the Herbs and Orange Zest
- Stuff the Chicken: Stuff the cavity of the chicken with 3 rosemary sprigs, 4 thyme sprigs, about 10 sage leaves, and a few slices of orange. This will infuse the chicken with aromatic flavors from the herbs and citrus as it roasts.
- Zest the Orange: Take the zest of 1 orange (cut into fine strips) and rub it all over the outside of the chicken. This will enhance the citrus flavor and add a subtle sweetness.
- Add Olive Oil: Drizzle 2-3 tablespoons of extra virgin olive oil over the entire chicken. Use your hands or a brush to rub the oil into the skin. This will help the skin turn golden and crispy as the chicken roasts.
Step 3: Roast the Chicken
- Place the Chicken in the Roasting Pan: Place the chicken breast-side up in a large roasting pan. Arrange any remaining herbs and orange slices around the chicken in the pan.
- Add Chicken Stock: Pour about 2-3 cups of chicken stock into the bottom of the roasting pan. This will keep the chicken moist during cooking and can later be used to make the orange glaze.
- Roast the Chicken: Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature of the thickest part of the chicken (the thigh) reaches 165°F (74°C). Baste the chicken every 30 minutes with the pan juices to ensure it stays moist.
Step 4: Make the Orange-Honey Glaze
- Combine Ingredients: In a small saucepan, combine the juice of 1 orange, 1 tablespoon of honey, and 1 teaspoon of cornstarch. Stir the mixture well to dissolve the cornstarch.
- Cook the Glaze: Place the saucepan over medium heat and bring the mixture to a simmer. Stir constantly to prevent lumps from forming. Continue to cook until the glaze thickens slightly, about 3-4 minutes.
Step 5: Glaze the Chicken
- Brush the Chicken with Glaze: When the chicken is about 15-20 minutes away from being done, brush the orange-honey glaze all over the skin of the chicken. This will give the chicken a shiny, caramelized finish and add a sweet citrus flavor.
- Finish Roasting: Return the chicken to the oven and roast for the remaining time until fully cooked and the skin is golden brown.
Step 6: Rest and Serve
- Rest the Chicken: Once the chicken is done roasting, remove it from the oven and let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.
- Carve and Serve: Carve the chicken into serving pieces and serve with the pan juices, along with any remaining orange slices and herbs for garnish.
Cooking Tips:
- Trussing the Chicken: If desired, you can truss the chicken by tying the legs together with kitchen twine. This helps the chicken cook more evenly and keeps the stuffing inside.
- Basting the Chicken: Baste the chicken every 30 minutes with the pan juices to keep it moist and enhance the flavor. You can also baste it with additional chicken stock or orange juice if needed.
- Monitor Internal Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh. This is the safest and most accurate way to check if the chicken is fully cooked.
- Customizing the Glaze: If you want a more savory glaze, reduce the amount of honey or add a splash of soy sauce for a balance of sweet and salty flavors.
Storage:
- Refrigeration: Store leftover roasted chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
- Freezing: You can freeze leftover chicken for up to 2 months. Wrap it tightly in foil or plastic wrap and place it in a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating.
- Pan Juices and Glaze: If you have extra pan juices or glaze, store them separately in a sealed container in the refrigerator for up to 3 days. Use them as a sauce when reheating the chicken or for another dish.
Nutritional Facts (Per Serving, Based on 6 Servings):
- Calories: 320-350 kcal
- Protein: 25-30 g
- Fat: 20-22 g
- Carbohydrates: 5-7 g
- Sugar: 3-4 g
- Fiber: 1-2 g
- Sodium: 700-800 mg
This roasted chicken is a good source of lean protein, with healthy fats from the olive oil and minimal added sugar from the honey glaze. It’s a nutritious and satisfying meal, especially when paired with a side of roasted vegetables or a fresh salad.
Frequently Asked Questions (FAQs):
1. Can I use dried herbs instead of fresh ones? Yes, you can substitute dried herbs for fresh herbs if needed. Use about 1/3 the amount of dried herbs since they are more concentrated in flavor.
2. Can I make this recipe with other citrus fruits? Absolutely! You can substitute the orange with lemon, lime, or even a combination of citrus fruits for a different flavor profile.
3. What’s the best way to reheat the chicken without drying it out? To reheat the chicken without drying it out, cover it with foil and heat it in a 350°F (175°C) oven for about 15-20 minutes. You can also add a little chicken stock to keep it moist.
4. Can I use this recipe with chicken parts instead of a whole chicken? Yes, you can use this recipe for chicken parts like thighs, breasts, or drumsticks. Adjust the cooking time accordingly, as chicken parts will cook faster than a whole chicken.
5. Can I prepare the chicken ahead of time? Yes, you can prepare the chicken a day in advance by seasoning and stuffing it, then storing it in the refrigerator. Let the chicken come to room temperature before roasting.
Conclusion:
This Herb-Roasted Chicken with Orange and Honey Glaze is a flavorful, aromatic, and easy-to-prepare dish that’s perfect for any occasion. The combination of fresh herbs, orange zest, and a honey glaze gives the chicken a unique and delicious taste that is sure to impress your guests. Whether you’re serving it at a family dinner or for a special event, this recipe is guaranteed to become a favorite. The tender, juicy meat paired with the sweet and savory glaze makes every bite irresistible. Try it for your next meal, and enjoy the rich flavors of this simple yet elegant dish!