Orange Herb Roasted Chicken (Printable)

Succulent chicken roasted with orange zest and herbs, served with a mix of caramelized root vegetables.

# 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 - 0.5 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

# Step-by-Step Guide:

01 - Set oven temperature to 400°F (200°C).
02 - In a small bowl, combine orange zest, orange juice, olive oil, minced garlic, rosemary, thyme, parsley, salt, and black pepper. Mix until well combined.
03 - Pat chicken dry with paper towels. Rub half of the marinade all over the chicken, working it 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 vegetables evenly to create a bed for the chicken.
05 - Place seasoned chicken breast-side up directly on top of the vegetable bed.
06 - Roast for 1 hour 20 minutes, basting chicken with pan juices at the 40-minute mark. Chicken is done when skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
07 - Remove roasting pan from oven and loosely tent chicken with aluminum foil. Allow to rest undisturbed for 10 minutes before carving.
08 - Carve chicken into portions and arrange on a serving platter alongside roasted vegetables. Garnish with fresh herbs and orange slices if desired.

# Expert Suggestions:

01 -
  • The chicken stays impossibly juicy while the skin turns golden and crackling—no dry meat regrets.
  • Those root vegetables absorb all the orange-herb magic and become the real star of the plate.
  • It looks fancy enough for company but honest enough for a Tuesday night when you just want something real.
02 -
  • Patting the chicken completely dry is the single most important thing you can do for crispy skin—moisture will steam it instead of roast it, no matter how hot your oven gets.
  • Don't skip the resting period; those 10 minutes genuinely transform how the meat tastes when you bite into it.
03 -
  • Basting halfway through isn't just tradition—it actively builds flavor by concentrating the pan juices and encouraging that glossy, mahogany finish.
  • If your skin isn't browning as much as you'd like in the final 10 minutes, bump the oven up to 450°F; those last few minutes make the difference between good and unforgettable.
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