I never thought much about roasted chicken until I realized I’d been cooking it the same boring way for years. Plain salt and pepper was my go-to, just like my mom taught me. When my sister made it with oranges one Sunday dinner, I couldn’t believe the difference.
Turns out, I’d been missing out on a simple trick that makes chicken so much better. Adding orange isn’t complicated – it’s actually easier than fussing with a bunch of different seasonings. And the best part? The citrus does all the heavy lifting, making the meat tender while adding just the right amount of flavor.
Why You’ll Love This Orange Roasted Chicken
- Fresh citrus flavor – The orange-honey marinade creates a perfect balance of sweet and tangy flavors that make this chicken anything but boring.
- One-pan meal – With the chicken and asparagus cooking together, you’ll have less cleanup and more time to enjoy your evening.
- Healthy dinner option – This protein-rich meal with fresh vegetables makes a nutritious dinner that doesn’t sacrifice flavor for healthiness.
- Simple ingredients – You’ll only need a handful of basic ingredients that you can easily find at any grocery store, making this a practical weeknight dinner choice.
- Make-ahead friendly – You can prepare the marinade in advance and let the chicken soak up all those delicious flavors while you’re at work.
What Kind of Chicken Should I Use?
For this orange-glazed recipe, boneless chicken breasts with the skin on are your best bet – they cook evenly while staying juicy thanks to that protective layer of skin. While the recipe calls for chicken breasts, you could also use chicken thighs if you prefer darker meat, just adjust the cooking time since thighs typically take a few minutes longer. Fresh chicken will give you the best results, but if you’re using frozen, make sure it’s completely thawed and patted dry before cooking. Remember to let your chicken come to room temperature for about 30 minutes before cooking – this helps it cook more evenly and helps the skin crisp up nicely.
Options for Substitutions
This citrusy chicken recipe is pretty adaptable – here’s what you can swap if needed:
- Navel orange: If you can’t find navel oranges, you can use any sweet orange variety. In a pinch, you could even use 2 small tangerines or 1 large blood orange – just make sure you have about 1/2 cup of juice.
- Honey: Maple syrup or agave nectar work great as alternatives. Brown sugar can also do the job – just use 1.5 tablespoons instead of 2.
- Fresh oregano: No fresh oregano? Use 2 teaspoons of dried oregano instead. Fresh thyme or rosemary would also work nicely here.
- Sherry vinegar: White wine vinegar or apple cider vinegar make good substitutes. Rice vinegar works too, but add a tiny splash more as it’s milder.
- Canola oil: Any neutral cooking oil like vegetable oil, grapeseed oil, or light olive oil will work just fine.
- Asparagus: You can swap the asparagus for green beans, broccoli florets, or even Brussels sprouts – just adjust cooking time accordingly. Green beans might need an extra 2-3 minutes, while broccoli could cook faster.
Watch Out for These Mistakes While Cooking
The biggest challenge when roasting chicken with citrus is preventing the orange marinade from burning in the pan – to avoid this, make sure to wipe off excess marinade before placing the chicken in the hot pan, leaving just enough to flavor the meat. Another common mistake is overcrowding the pan with chicken breasts, which leads to steaming instead of proper browning – give each piece enough space to develop a golden crust. The timing of adding the asparagus is crucial too – adding them too early will result in mushy vegetables, so it’s best to wait until the chicken is almost done, usually in the last 8-10 minutes of cooking. For the juiciest results, let the chicken rest for 5-10 minutes after cooking, and remember to baste the chicken with pan juices halfway through cooking to keep the meat moist and flavorful.
What to Serve With Orange Roasted Chicken?
Since this citrusy chicken already comes with asparagus, you’ve got a great start to your meal, but there are plenty of sides that can make it even better! Rice pilaf or couscous works perfectly to soak up all that tasty orange sauce – I usually make extra sauce just for this reason. A simple green salad with a light vinaigrette keeps things fresh and doesn’t compete with the orange-honey flavors of the chicken. If you want to add another veggie, roasted baby carrots or sweet potatoes would complement the citrus notes really nicely.
Storage Instructions
Keep Fresh: Once your orange roasted chicken has cooled down, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 4 days. The asparagus is best stored separately to keep it from getting mushy – wrap it in paper towels before putting it in a container.
Make Ahead: You can prep the orange marinade up to 24 hours in advance and store it in the fridge. Just give it a good shake before using! The chicken can marinate for up to 8 hours, but I wouldn’t go longer than that since the citrus can start to break down the meat.
Warm Up: To reheat your chicken, cover it with foil and warm it in a 325°F oven for about 15 minutes, or until heated through. This helps keep the meat juicy. The asparagus can be quickly reheated in a skillet over medium heat for just a couple of minutes – any longer and it might get too soft.
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 60-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 150-170 g
- Fat: 180-200 g
- Carbohydrates: 50-60 g
Ingredients
- 1 big navel orange, zest and juice extracted (yields 1/2 cup)
- 2 tablespoons honey
- 2 tablespoons chopped fresh oregano
- 2 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper
- 1/2 cup canola oil
- 4 boneless chicken breasts with skin
- 2 tablespoons canola oil
- 1 pound asparagus, ends trimmed
- 1 tablespoon olive oil
- Orange zest, freshly grated, for topping
Step 1: Prepare the Orange Citrus Glaze
Start by whisking together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt, and a pinch of pepper in a bowl.
Slowly incorporate the canola oil, whisking continuously to create an emulsion.
Once combined, set aside about 1 cup of the glaze for later use.
Step 2: Preheat the Oven and Prepare the Baking Sheet
Preheat your oven to 400°F (200°C).
Line a baking sheet with foil for easy cleanup and place a rack on top of the sheet.
This setup will help the chicken cook evenly and allow the excess fat to drip off.
Step 3: Prepare and Season the Chicken
Pat the chicken dry with a paper towel to ensure the skin becomes crispy.
Coat the chicken with canola oil, and generously sprinkle it with salt and pepper.
Place the seasoned chicken on the rack set over the prepared baking sheet.
Step 4: Roast and Glaze the Chicken
Place the chicken in the preheated oven and roast until the internal temperature reaches 165°F (74°C).
Depending on the chicken’s size, this will take about 40 to 50 minutes.
During the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5-minute intervals to enhance the flavor and appearance.
Step 5: Rest the Chicken
Once cooked, remove the chicken from the oven and let it rest for 5 to 10 minutes before serving.
This rest period helps the juices redistribute, resulting in a juicier chicken.
Reserve the remaining glaze to serve alongside the chicken for additional flavor.
Step 6: Prepare the Asparagus
Place a rimmed baking sheet in the oven to preheat along with the asparagus preparation.
Toss the asparagus with olive oil, ensuring even coating.
(Note: Specific roasting instructions for the asparagus are not complete in the initial input, however, once prepped, generally bake alongside the chicken as the oven preheats in Step 6, until tender and slightly charred.)