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    Home » Lunch and Dinner

    Whole Orange Roast Chicken Recipe

    Dated: October 19, 2019 . Modified: Oct 4, 2021 by Kate Hahnel

    Jump to Recipe

    This whole orange oven roast chicken recipe is so easy to prepare, you will be done in no time! The chicken is roasted with orange and thyme, giving it a delicious citrus and herb flavor. This is a healthy recipe as it involves baking the chicken instead of frying it. Great for Sunday lunches or busy weeknight dinners.

    Oven-baked orange baked chicken with potatoes on a baking tray

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    I particularly love oven roast meals as they enable me to have some time to do something else, whilst the food is roasting away. It is the perfect chicken recipe for whatever time of the year as you only need your oven to make it (no need to get your outdoor grill in winter)!

    ingredients

    This is a quick summary of the ingredients and method, for those who prefer to read about the recipe in the post. A printable recipe card is provided at the end of this post.

    • 2 kg whole chicken approx. 4.5lbs
    • zest and juice of one orange
    • ½ cup butter ( use clarified butter for paleo)
    • 1 tsp Chinese 5-spice
    • 3 cloves garlic crushed or finely chopped
    • 1 tsp salt to taste more if preferred
    • ½ tsp black pepper
    • 1 tsp sweet paprika
    • 2 sprigs thyme

    how to make whole orange roast chicken

    I did cut up the chicken in the middle (without necessarily removing the backbone/ butterfly-ing it) to make it bake quicker. The result is that it ended up being super juicy and totally delicious.

    Here are the recipe steps:-

    • Preheat the oven to 220 degrees C or about 425 degrees F.
    • Wash and pat the chicken dry. Trim-off excess fat.In a bowl mix the clarified butter, Chinese-5 spice, garlic, orange zest, orange juice, salt, pepper, thyme leaves and paprika. This butter mixture is known as compound butter.
    • Place the chicken on a chopping board with the breast side down and the legs facing you. Use a great pair of kitchen scissors or poultry shears to cut up along one side of the backbone, cutting through the rib bones as you go. Open the chicken out then turn it over. Then flatten the breastbone with the heel of your hand, trying to have the meat have the same thickness.
    • Season the inside of the chicken with salt and pepper, flip so the breast side faces up then season with salt and pepper as well. Spread half of the clarified butter mixture (compound butter) on top of the chicken and the rest in between the skin of the chicken.
    • Place the chicken on a baking tray. You could lay vegetables on the tray if you like. I used potatoes for this recipe. Roast the chicken for 20 minutes, then reduce the temperature to 180 C.Continue to roast for another 25 minutes or until it registers between 165 F to 170 F on an instant-read thermometer inserted on the thickest part of the thighs.
    • Allow it to rest for at least 20 minutes before carving and serving it. Serve with rice dishes, cauliflower mash, regular mashed potatoes, green beans or a side of your choice, and you have the perfect comfort food!

    useful tips from my Kitchen

    To make it bake quicker without necessarily removing the backbone as you would in a spatchcock or butterfly chicken:-

    1. Place the chicken on a chopping board with the breast side down and the legs facing you.
    2. Use a great pair of kitchen scissors or poultry shears to cut up along one side of the backbone, cutting through the rib bones as you go.
    3. Open the chicken out then turn it over. Then flatten the breastbone with the heel of your hand, trying to have the meat have the same thickness.

    more tasty paleo and low carb recipes

    Interested in other recipes? Then I definitely recommend you try these ones!!

    • Orange Chocolate Crinkle Cookies - Gluten-Free
    • Prawn-Stuffed Avocado Boats Recipe
    • Delicious and healthy paleo and low carb recipes
    • Easy Baked Chicken Drumsticks Recipe
    • Whole Instant Pot Mashed Cauliflower Recipe

    Great news, you have made it this far which means you probably made or are making this orange-flavored whole roasted chicken! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.

    Feel free to follow me on my social channels! Tag me @weeatatlast (formerly paleolowcarbkate) on Instagram, pin it on Pinterest, or like on Facebook for the latest updates! Don't forget to subscribe to my YouTube channel or our Newsletter for regular recipe notifications!

    Oven-baked orange baked chicken with potatoes on a baking tray

    Whole Orange Roast Chicken Recipe

    Kate Hahnel
    Delicious, moist, and healthy citrus whole orange roast chicken recipe with thyme, that is great for Sunday lunches or busy weeknight dinners! Simply pop this easy dish in the oven to bake for an easy and tasty meal!
    3 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Dinner, Lunch
    Cuisine American
    Servings 6
    Calories 363 kcal

    Equipment

    a baking tray lined with parchment paper
    a mixing bowl and spoon

    Ingredients
      

    • 2 kg whole chicken approx. 4.5lbs
    • zest and juice of one orange
    • ½ cup butter ( use clarified butter for paleo)
    • 1 teaspoon Chinese 5-spice
    • 3 cloves garlic crushed or finely chopped
    • 1 teaspoon salt to taste more if preferred
    • ½ teaspoon black pepper
    • 1 teaspoon sweet paprika
    • 2 sprigs thyme

    Instructions
     

    • Pre-heat the oven to 220 degrees C or about 425 degrees F.
    • Wash and pat the chicken dry. Trim-off excess fat.
      In a bowl mix the clarified butter, Chinese-5 spice, garlic, orange zest, orange juice, salt, pepper, thyme leaves and paprika. This butter mixture is known as compound butter.
    • Place the chicken on a chopping board with the breast side down and the legs facing you. Use a great pair of kitchen scissors or poultry shears to cut up along one side of the backbone, cutting through the rib bones as you go. Open the chicken out, turn it over, then flatten the breastbone with the heel of your hand, trying to have the meat have the same thickness.
    • Season the inside of the chicken with salt and pepper, flip so the breast side faces up then season with salt and pepper as well. Spread half of the clarified butter mixture (compound butter) on top of the chicken and the rest in between the skin of the chicken.
    • Place the chicken on a the baking tray. You could lay vegetables on the tray if you like. I used potatoes for this recipe. Roast the chicken for 20 minutes, then reduce the temperature to 180 C.
      Continue to roast for another 25 minutes or until it registers between 165 F to 170 F on an instant read thermometer inserted on the thickest part of the thighs.
    • Allow it to rest for at least 20 minutes before carving and serving it. Serve the orange roast chicken with rice dishes, cauliflower mash or regular mashed potatoes, or some side salad.

    Notes

    You can easily store the chicken in the freezer by cutting it into pieces and storing it in an airtight container.
    When using an instant read thermometer to check whether the chicken is done, make sure the thermometer does not come into contact with the bone of the chicken.

    Nutrition

    Calories: 363kcalCarbohydrates: 2gProtein: 31gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 122mgSodium: 134mgPotassium: 357mgFiber: 1gSugar: 1gVitamin A: 440IUVitamin C: 4mgCalcium: 50mgIron: 2mg
    Tried this recipe? I would love it if you could leave a rating by clicking on the stars above on this recipe card.or simply PIN on Pinterest for later!!

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    Hi, I'm Kate! I am here to show you how easy it is to recreate African dishes at home, as well as other simple recipes from around the world.

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