Imagine a roasted chicken so incredibly juicy and bursting with flavor that it makes your taste buds dance with excitement! This Roasted Chicken with Smokey Orange Sauce isn't just another dinner recipe—it's a culinary adventure that combines the bright, zesty notes of fresh oranges with the deep, rich undertones of smoked paprika. Perfect for impressing dinner guests or treating your family to a restaurant-quality meal right in the comfort of your own kitchen, this recipe promises to elevate your cooking game and create a memorable dining experience.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken
- 2 oranges, juiced
- 1 tbsp smoked paprika
- 4 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh herbs (thyme, rosemary)
Instructions
- Preheat the oven to 425°F (218°C). Remove giblets from the chicken cavity and pat the entire chicken dry with paper towels to ensure crispy skin.
- In a small bowl, mix fresh orange juice, minced garlic, smoked paprika, salt, pepper, and olive oil to create a marinade. Whisk ingredients until well combined.
- Carefully loosen the chicken skin using your fingers, being careful not to tear it. Rub half of the marinade directly under the skin, spreading evenly across the breast and thigh meat.
- Stuff the chicken cavity with fresh thyme and rosemary sprigs. Tie the chicken legs together with kitchen twine to ensure even cooking.
- Place the chicken in a roasting pan breast-side up. Brush the exterior with remaining marinade, ensuring complete coverage.
- Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Every 25 minutes, baste the chicken with pan juices to maintain moisture and enhance flavor.
- Once cooked, remove from oven and let rest for 10-15 minutes before carving. This allows juices to redistribute throughout the meat.
- Garnish with additional fresh herbs and serve with the pan's smoky orange sauce drizzled over the chicken.
Tips
- Pat the chicken completely dry before seasoning to ensure crispy, golden-brown skin that will have everyone asking for your secret.
- Don't rush the marinating process—letting the chicken sit with the orange and spice mixture helps develop deeper, more complex flavors.
- Use a meat thermometer to guarantee perfectly cooked chicken. The internal temperature of 165°F (74°C) is crucial for food safety and juicy meat.
- Basting is key! Those frequent bastings with pan juices will keep the chicken moist and develop a gorgeous, glossy exterior.
- Let the chicken rest after cooking. This critical step allows the juices to redistribute, ensuring each slice is succulent and tender.
- Fresh herbs aren't just a garnish—they add an aromatic dimension that takes this dish from good to extraordinary.
Nutrition Facts
Calories: 468kcal
Carbohydrates: 17g
Protein: 25g
Fat: 32g
Saturated Fat: 8g
Cholesterol: 100mg
