Whole Orange Roast Chicken Recipe

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

Whole Orange Roast Chicken Recipe

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!

Course Dinner, Lunch

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 363kcal

Author Kate Hahnel

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