Orange Herb Roasted Chicken (Printable)

Juicy roasted chicken with orange-herb notes and caramelized root vegetables for a comforting meal.

# What You 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 - ½ 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

# How-To Steps:

01 - Preheat oven to 400°F.
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 - Slice chicken and serve with roasted vegetables, garnished with fresh herbs and orange slices if desired.

# Expert Advice:

01 -
  • The skin crisps up impossibly golden while the meat stays tender and juicy, thanks to the herb and citrus marinade.
  • Your roasting pan becomes a complete meal—no sides needed when the vegetables caramelize in the same pan as the chicken.
  • It smells like something special is happening the moment you open the oven door.
02 -
  • Drying the chicken is the secret nobody talks about—wet skin will never crisp, so use paper towels generously even if it feels like overkill.
  • Don't skip the halfway basting, because that's when the herb marinade on top gets a chance to caramelize and stick to the skin rather than drip down into the pan.
03 -
  • Bring your chicken to room temperature about 30 minutes before roasting so it cooks more evenly throughout instead of staying cool in the center.
  • Save those pan drippings and orange peels for a quick pan sauce or the next day's stock—they're liquid gold.
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