Dinner

Sweet and Savory Roasted Orange Chicken: My Go-To Recipe

ByChef Maggie September 24, 2025

The Backstory of My Sweet and Savory Roasted Orange Chicken

So there’s this thing about roasted chicken in my family—basically, we think it’s the answer to almost any dinner problem. Rainy Sunday? Make this chicken. In-laws coming? Yep, chicken to the rescue. But once, after the third straight week of my basic roast, my youngest just looked at his plate and sighed (dramatic, right?). That’s when the oranges came out. Maybe I’d seen something on Food Network or maybe I just wanted to cover up that I’d forgotten to buy lemons. Either way, out tumbled this sweet and savory roasted orange chicken—still our favorite, and no more dramatic sighs. Well, less dramatic sighs.

Why This Is a Favorite (Even When I Mess It Up)

I make this when I need a win (especially if my workday’s been a circus). My family goes crazy for it because the chicken ends up sticky on the outside, juicy underneath, and—if I’m honest—there’s something magical about oranges in a roast. Not magic-magic, but you know. Plus it smells like a little citrusy hug while it cooks. Oh, and it saves me from the what’s for dinner despair spiral.

Only thing: I’ve totally burned the glaze more than once. It’s not the end of the world—just soak the dish afterward. Lessons learned (the hardish way).

What Goes Into This Roasted Chicken?

1 whole chicken (about 3–4 pounds); sometimes thighs or drumsticks if they’re on sale
2 large oranges, sliced; I’ve used tangerines once (it was fine, but oranges are easier to peel)
4 garlic cloves, smashed; Even the pre-peeled stuff works when I’m rushed
2 tablespoons soy sauce (if we’re out of this, Worcestershire’s stepped in—totally different, but honestly works)
2 tablespoons honey; maple syrup if I’m feeling “fancy” or ran out of honey
1 tablespoon olive oil (Grandma always swore by extra-virgin, but I use the cheap one)
1 teaspoon fresh ginger, grated (powdered is “fine” if that’s all I’ve got)
Salt and pepper to taste
Handful of fresh herbs—rosemary, thyme, or whatever’s dying in the crisper

Here’s How I Make It—Usually

Preheat the oven to 425°F (220°C). (Actually, sometimes I do 400°F to avoid setting off my smoke alarm. But 425° is ideal for crispy skin!)
Pat the chicken dry, inside and out. Salt and pepper it well, seriously, don’t skimp here.
Stuff half the orange slices, half the garlic, and half the herbs into the chicken cavity. If some fall out, no big deal—toss ’em in the pan.
Whisk together soy sauce, honey, olive oil, and ginger in a mug (because who wants extra dishes?) and pour it over the chicken. Use your hands—it’s sticky but worth it.
Arrange the rest of the oranges, garlic, and herbs around the bird. Looks messy? That’s okay.
Roast for about an hour and fifteen minutes, basting with pan juices midway. Sometimes the skin looks a little too brown; just tent with foil if it starts to go rogue.
This is where I sneak a taste of the glaze to “check” the flavors. Totally necessary.
Let the chicken rest 10–15 mins (never easy to wait, but it’s juicier this way, promise—usually).

Some Notes I Learned the Hard Way

The skin might look a little spotty or uneven sometimes, especially if the oranges are stacked on top—it doesn’t hurt the flavor at all.
Actually, I find it works better if you don’t overstuff the cavity; too much and the bird cooks a bit unevenly.
If the glaze gets really sticky (read: almost burns), just splash a bit of water in the pan while it finishes in the oven.

Variations and Experiments (Some More Successful Than Others)

One time I swapped lemons for oranges. Tasted fine but more sharp than sweet. Not exactly the magic I was after.
I’ve used a little chili flake in the glaze when my folks visit—they love it. But the kids, not so much.
I read about using blood oranges somewhere (here’s a nice take), but honestly, they’re hard to find near me.

What If I Don’t Have the Right Tools?

A roasting pan is ideal, but I’ve just used one of those big baking trays and balled-up foil a few times. If you haven’t got a baster, a spoon works. I’m pretty sure I once brushed on the glaze with an old pastry brush that was missing half its bristles—worked a charm.

Storing Leftovers (If You Have Them)

Chicken leftovers? Just pop them in a sealed container in the fridge—good for 2-3 days. If anything lasts that long… can’t say it does at my place, but you never know!

How I Love to Serve This (And a Weird Family Tradition)

Funny thing, my crew insists I always make fluffy white rice on the side (like, almost demanding), but I sneak in some steamed green beans or roast potatoes if I’m feeling bold. Leftover glaze over rice? Next-level.

My Oh-So-Useful (but Slightly Embarrassing) Pro Tips

I once tried rushing the resting step. Rookie mistake! The juices went everywhere and the chicken wasn’t as juicy. Don’t be like me.
Don’t trust oven times blindly—my old oven “ran hot” (or so I claimed), so check early if yours is a drama queen too.
Keep some extra orange slices handy; the roasted ones disappear off the baking tray before dinner is even served…

FAQ—Questions People Actually Ask Me

Q: Can I use boneless chicken breast instead?
A: Hmm, you probably could, but it’ll dry out a lot faster. I’d lower the cook time, and maybe spoon extra glaze on halfway through?
Q: Is this really kid-friendly?
A: At least in my house it is, unless you go wild with chili. My youngest sometimes picks out the oranges, but everyone else goes for seconds (if there’s any left…)
Q: Do you recommend fresh or bottled orange juice in a pinch?
A: I mean, fresh is better, but bottled has gotten me through more than one random fridge clearing night.
Q: What if I forget to zest the orange?
A: Story of my life. No stress, it’s just a bonus—the chicken won’t know.

Honestly, that’s a lot of words for a chicken, huh? But I’d make it again tomorrow. (And probably will, since I bought too many oranges out of habit.)

Chef Maggie