Orange Herb Roasted Chicken (Printable)

Tender chicken roasted with orange zest and fresh herbs, served with caramelized root vegetables for a hearty meal.

# What you'll 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 - 1/2 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

# Method:

01 - Preheat oven to 400°F (200°C).
02 - In a small bowl, combine orange zest, orange juice, olive oil, minced 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 orange peels and 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 aluminum foil, and let rest for 10 minutes before carving.
08 - Serve chicken sliced with roasted vegetables, garnished with fresh herbs and orange slices if desired.

# Expert Advice:

01 -
  • The orange and herbs create this golden, crackling skin that stays juicy inside, and honestly, it looks fancy enough to impress people who think you went to culinary school.
  • One pan means less cleanup, but the caramelized vegetables underneath taste so good you'll forget you were supposed to be relaxing.
  • It feels like a restaurant dish but comes together in your regular kitchen with no weird techniques or special equipment you don't already own.
02 -
  • If your oven runs hot, keep an eye on the chicken after the first hour because skin can burn faster than you'd expect, and foil tented over the breast helps if browning too quickly.
  • Don't skip the resting period even though it feels like torture when everything smells incredible; skipping it means dry meat, and that defeats the whole purpose of roasting.
03 -
  • Bring your chicken to room temperature before roasting by letting it sit on the counter for about 30 minutes; this helps it cook evenly instead of having a raw center and burnt edges.
  • Don't open the oven door constantly to peek—every time you do, the temperature drops and it takes 10-15 minutes to recover, which throws off your entire timeline.
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