Orange Herb Roasted Chicken (Printable)

Juicy roasted chicken with orange and herbs, served alongside caramelized root vegetables for hearty flavors.

# 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 - 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 Make It:

01 - Set oven temperature to 400°F (200°C).
02 - Combine orange zest, orange juice, olive oil, garlic, rosemary, thyme, parsley, salt, and black pepper in a small bowl to form the marinade.
03 - Pat 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 chicken breast-side up on top of the vegetables in the roasting pan.
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 allow to rest 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 whole chicken cooks in one pan with vegetables, so cleanup is refreshingly minimal and everything tastes like it cooked together.
  • Those caramelized root vegetables soak up all the citrus and herb flavors, becoming almost sweet and tender enough to convince vegetable skeptics.
  • You'll actually look forward to the resting time because opening that foil tent releases steam and fragrance that fills your entire home.
02 -
  • Don't skip patting the chicken dry or you'll end up with steamed, pale skin instead of that crackling golden exterior everyone dreams about.
  • The vegetables need to be cut to roughly the same size or the smaller pieces will burn while you're waiting for the larger ones to soften.
  • Basting halfway through isn't just a nice gesture—those pan juices coat the skin and build flavor in a way that passive roasting never achieves.
03 -
  • Bring the chicken to room temperature 20 minutes before roasting so the thighs and breasts cook at similar rates instead of the outside burning while the inside catches up.
  • Save those pan drippings after serving—they're liquid gold for gravy or for drizzling over tomorrow's leftover vegetables, and they freeze beautifully for weeks.
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