I can never resist the glossy orange glaze on this roasted chicken, with its crackly golden skin and bright citrus finish. One bite and it’s the kind of dinner that steals the whole table’s attention.
I’m obsessed with this Sweet and Savory Roasted Orange Chicken because it hits that sticky, crispy, citrusy spot I crave hard. The skin gets glossy and crackly, the meat stays juicy, and every bite has that sweet-salty punch from orange and soy sauce.
But what really gets me is the finish: bright, zesty, a little rich, and seriously addictive. No bland roast chicken energy here.
Just bold flavor, browned edges, and sauce I want to drag every bite through twice. And the smell?
Ridiculous. This is the kind of chicken I keep picking at before it even hits the table.
Ingredients
- Whole chicken keeps dinner cozy, juicy, and totally centerpiece-worthy without being fussy.
- Kosher salt wakes everything up, especially when it sneaks under the skin.
- Black pepper adds that tiny bite you’d miss if it wasn’t there.
- Olive oil helps the skin brown up all glossy and gorgeous.
- Soft butter makes the meat richer, because chicken deserves a little pampering.
- Orange zest and juice bring sweet, bright, sunny flavor to every bite.
- Soy sauce adds salty depth, so it’s not just sweet chicken.
- Honey and brown sugar make the glaze sticky in the best way.
- Garlic gives it that savory kick that makes the kitchen smell amazing.
- Vinegar cuts the sweetness, keeping the sauce from feeling heavy.
- Chicken broth turns pan drippings into something you’ll want to spoon over everything.
- Basically, cornstarch slurry makes the sauce glossy, thick, and restaurant-feeling.
- Onion, thyme, and rosemary add cozy roasted flavor from the inside out.
- Plus red pepper flakes bring gentle heat if you like a little spark.
- Fresh parsley makes the finished chicken look less “Tuesday” and more special.
Ingredient Quantities
- 1 whole chicken, about 3 1/2 to 4 pounds, giblets removed and patted dry
- 1 1/2 teaspoons kosher salt, plus extra for seasoning under the skin
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, softened
- 1 large orange, zested and juiced (about 1/3 cup juice)
- 1/3 cup low sodium soy sauce
- 1/4 cup honey
- 2 tablespoons brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar or apple cider vinegar
- 1/2 cup low sodium chicken broth
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water for slurry
- 1 small yellow onion, quartered (for cavity and roasting pan)
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1/4 teaspoon red pepper flakes, optional for a bit of heat
- Fresh parsley for garnish, optional
How to Make this
1. Preheat oven to 425°F. Pat the 1 whole chicken dry and season inside the cavity with 1/2 teaspoon kosher salt and a few grinds of black pepper.
2. Gently loosen the skin over the breasts and thighs and rub 4 tablespoons softened unsalted butter directly under the skin, then sprinkle a little extra kosher salt and the remaining black pepper under and over the skin.
3. Tuck 1 quartered small yellow onion, 3 sprigs fresh thyme, and 2 sprigs fresh rosemary into the cavity. Tie the legs with kitchen twine and brush the skin with 2 tablespoons olive oil.
4. Place the chicken breast side up on a rack in a roasting pan or on a rimmed baking sheet; scatter the remaining quartered onion pieces around the chicken.
5. Roast the chicken at 425°F for 20 minutes, then reduce oven temperature to 375°F and continue roasting about 40 to 50 minutes more, or until an instant read thermometer inserted into the thickest part of the thigh reads 165°F and the juices run clear.
6. While the chicken roasts, make the orange sauce: combine zest and juice of 1 large orange, 1/3 cup low sodium soy sauce, 1/4 cup honey, 2 tablespoons packed brown sugar, 3 cloves minced garlic, 1 tablespoon rice vinegar, 1/2 cup low sodium chicken broth, and 1/4 teaspoon red pepper flakes if using in a small saucepan.
7. Bring the sauce to a simmer over medium heat, cook 4 to 6 minutes to meld flavors, then whisk in the cornstarch slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and simmer until slightly thickened, about 1 to 2 minutes. Remove from heat and keep warm.
8. During the last 10 to 15 minutes of roasting, baste the chicken every 5 minutes with the orange sauce to build a sticky, glazed exterior. Reserve some sauce to serve.
9. When the chicken reaches 165°F, remove from oven and let rest 10 to 15 minutes before carving so juices redistribute. Spoon any reserved sauce over the carved pieces.
10. Garnish with chopped fresh parsley if desired and serve.
Equipment Needed
1. Roasting pan or rimmed baking sheet with a wire rack
2. Instant read meat thermometer
3. Small saucepan
4. Whisk
5. Measuring cups and spoons
6. Sharp chef knife and cutting board
7. Kitchen twine
8. Basting brush or heatproof spoon for basting
9. Mixing bowl for cornstarch slurry and sauce prep
FAQ
Sweet And Savory Roasted Orange Chicken Recipe Substitutions and Variations
- Soy sauce (1/3 cup low sodium): substitute tamari for gluten free or coconut aminos for a milder, slightly sweeter flavor.
- Honey (1/4 cup): substitute pure maple syrup or agave nectar in equal amounts.
- Unsalted butter (4 tbsp): substitute ghee for richer flavor or olive oil for a lighter, dairy free option.
- Cornstarch slurry (1 tbsp cornstarch + 1 tbsp water): substitute arrowroot powder 1:1 for clear glossy sauce, or use 2 tbsp all purpose flour mixed with 2 tbsp water as a thicker alternative.
Pro Tips
– Loosen the skin gently with your fingers and distribute the butter in small pats so it melts evenly and bastes the meat from underneath. This keeps the breast juicy and gives the skin great flavor without over-salting.
– Pat the chicken very dry before oiling and seasoning the exterior. Drier skin equals better browning and crispiness when you start at the higher roast temperature.
– Use an instant read thermometer and check the thickest part of the thigh, not touching bone. Pull the bird at 165°F, then rest it 10 to 15 minutes so the carryover heat evens the juices and the meat stays moist.
– Reduce the sauce a little more than you think you need so it is glossy and concentrated before you start basting. A thicker sauce will cling and build a sticky glaze instead of sliding off.
– Reserve some sauce for serving and baste only during the final 10 to 15 minutes. Frequent early basting can prevent browning, while late basting layers flavor and gives you that attractive caramelized finish.
Sweet And Savory Roasted Orange Chicken Recipe
I can never resist the glossy orange glaze on this roasted chicken, with its crackly golden skin and bright citrus finish. One bite and it’s the kind of dinner that steals the whole table’s attention.
6
servings
850
kcal
Equipment: 1. Roasting pan or rimmed baking sheet with a wire rack
2. Instant read meat thermometer
3. Small saucepan
4. Whisk
5. Measuring cups and spoons
6. Sharp chef knife and cutting board
7. Kitchen twine
8. Basting brush or heatproof spoon for basting
9. Mixing bowl for cornstarch slurry and sauce prep
Ingredients
1 whole chicken, about 3 1/2 to 4 pounds, giblets removed and patted dry
1 1/2 teaspoons kosher salt, plus extra for seasoning under the skin
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter, softened
1 large orange, zested and juiced (about 1/3 cup juice)
1/3 cup low sodium soy sauce
1/4 cup honey
2 tablespoons brown sugar, packed
3 cloves garlic, minced
1 tablespoon rice vinegar or apple cider vinegar
1/2 cup low sodium chicken broth
1 tablespoon cornstarch mixed with 1 tablespoon cold water for slurry
1 small yellow onion, quartered (for cavity and roasting pan)
3 sprigs fresh thyme
2 sprigs fresh rosemary
1/4 teaspoon red pepper flakes, optional for a bit of heat
Fresh parsley for garnish, optional
Directions
- Preheat oven to 425°F. Pat the 1 whole chicken dry and season inside the cavity with 1/2 teaspoon kosher salt and a few grinds of black pepper.
- Gently loosen the skin over the breasts and thighs and rub 4 tablespoons softened unsalted butter directly under the skin, then sprinkle a little extra kosher salt and the remaining black pepper under and over the skin.
- Tuck 1 quartered small yellow onion, 3 sprigs fresh thyme, and 2 sprigs fresh rosemary into the cavity. Tie the legs with kitchen twine and brush the skin with 2 tablespoons olive oil.
- Place the chicken breast side up on a rack in a roasting pan or on a rimmed baking sheet; scatter the remaining quartered onion pieces around the chicken.
- Roast the chicken at 425°F for 20 minutes, then reduce oven temperature to 375°F and continue roasting about 40 to 50 minutes more, or until an instant read thermometer inserted into the thickest part of the thigh reads 165°F and the juices run clear.
- While the chicken roasts, make the orange sauce: combine zest and juice of 1 large orange, 1/3 cup low sodium soy sauce, 1/4 cup honey, 2 tablespoons packed brown sugar, 3 cloves minced garlic, 1 tablespoon rice vinegar, 1/2 cup low sodium chicken broth, and 1/4 teaspoon red pepper flakes if using in a small saucepan.
- Bring the sauce to a simmer over medium heat, cook 4 to 6 minutes to meld flavors, then whisk in the cornstarch slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and simmer until slightly thickened, about 1 to 2 minutes. Remove from heat and keep warm.
- During the last 10 to 15 minutes of roasting, baste the chicken every 5 minutes with the orange sauce to build a sticky, glazed exterior. Reserve some sauce to serve.
- When the chicken reaches 165°F, remove from oven and let rest 10 to 15 minutes before carving so juices redistribute. Spoon any reserved sauce over the carved pieces.
- Garnish with chopped fresh parsley if desired and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 283g
- Total number of serves: 6
- Calories: 850kcal
- Fat: 52g
- Saturated Fat: 16g
- Trans Fat: 0.3g
- Polyunsaturated: 6g
- Monounsaturated: 22g
- Cholesterol: 250mg
- Sodium: 600mg
- Potassium: 760mg
- Carbohydrates: 21g
- Fiber: 1g
- Sugar: 18g
- Protein: 76g
- Vitamin A: 250IU
- Vitamin C: 12mg
- Calcium: 50mg
- Iron: 3mg
