Whole Roasted Chicken with Oranges
Juicy, golden-brown roasted chicken infused with orange, honey, and smoked paprika. Each serving comes from a whole bird, making it perfect for family meals.
- Time
- 1 h 35 min
- Serving
- 591 kcal
- Ingredients
- ≈ $1.41
- Protein
- 47 g
Ingredients
- 1 Whole chickenpack 1.6 kg ≈ $7.15 250 g
- 2 Oranges≈ $3.80 per kg 70 g
- 3 Honey 8 g
- 4 Soy sauce 8 ml
- 5 Garlic≈ $10.00 per kg 3 g
- 6 Paprika 1 g
- 7 Sunflower oil 5 ml
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the chicken dry and trim excess fat.
Mix honey, soy sauce, oil, smoked paprika, salt, and grated garlic5. Rub the marinade all over the chicken and under the skin on the breast.
Slice the orange2 into rounds, tucking some inside the cavity and placing the rest around the bird in the pan.
Roast at 375°F (190°C) for 75–80 minutes, basting with pan juices every 20 minutes.
Check doneness: the juices from a thigh prick should run clear, and the skin should be golden.
Let the chicken rest 10 minutes before carving into servings.
Tips
- Why it works
- Pat the chicken dry so the skin browns better and doesn't turn greasy while roasting. If any moisture is left, it won't brown evenly.
- Substitutions
- Replace the oranges with grapefruit (70 g). It will be a little tarter but still sweet. Instead of honey, use 6 g of sugar with 2 g of lemon juice, but the dish will be less juicy.
- Common mistakes
- If the juice from a prick at the thigh is cloudy or pink, the chicken is raw. Check the inside temperature: it should be 75 °C.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the microwave for 3–4 minutes under a lid, spooning the juices over. Freeze only the whole bird without the oranges.
- Serve with
- Serve with mashed potatoes or boiled rice to soften the tang of the orange and add a neutral flavor.
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