Ingredients
- 1 whole chicken (about 3–4 lbs)
- 1 large orange (zested and juiced)
- 2 tablespoons orange marmalade (optional, for extra sweetness)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil or melted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (optional)
- Fresh herbs (thyme or rosemary), for garnish
Instructions
- Prep the Chicken:
Pat the whole chicken dry with paper towels and place it on a roasting pan or baking dish. - Make the Orange Glaze:
In a bowl, mix the orange zest, orange juice, orange marmalade (if using), soy sauce, honey, olive oil or melted butter, minced garlic, ginger (if using), salt, pepper, and paprika. Whisk until well combined. - Marinate:
Pour half of the glaze all over the chicken, rubbing it under the skin and inside the cavity if possible. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor). - Roast:
Preheat your oven to 375°F (190°C). Roast the chicken for about 1.5 hours (or until the internal temperature reaches 165°F / 74°C in the thickest part). - Glaze While Roasting:
Every 20–30 minutes, baste the chicken with the remaining glaze to build up a shiny, flavorful coating. - Finish & Serve:
Let the chicken rest for 10 minutes before carving. Garnish with fresh herbs and extra orange slices if desired. Serve with your favorite sides.
If you’d like, I can help you adjust this for an air fryer or slow cooker version too! Want that?