Orange Roasted Chicken
This orange roasted chicken fills your home with a citrusy, comforting aroma. Simple spices, juicy meat, and crispy skin make it perfect for family dinners or a relaxed Thanksgiving meal.
Equipment
- Roasting Pan
- Meat Thermometer
Ingredients
Main Ingredients
- 1 whole chicken 3-4 pounds
- 2 oranges zested and juiced
- 4 cloves garlic halved
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Pat the chicken dry with paper towels.
- Zest and juice the oranges. Mix zest with olive oil, cinnamon, paprika, salt, and pepper to form a rub.
- Rub the mixture under and over the chicken skin. Stuff garlic cloves and half the orange juice inside the cavity.
- Place the chicken breast-side up in a roasting pan. Drizzle with a bit more olive oil.
- Roast for about 1 hour, or until internal temperature reaches 165°F (74°C) and juices run clear.
- Let rest for 10 minutes. Pour remaining orange juice over before serving.
Notes
For extra crisp skin, let the seasoned chicken air-dry in the fridge for 1 hour or overnight. Leftovers are great in soup, pasta, or wraps.