Why don’t I eat oranges more often??? I’ve been playing with cooking with oranges recently and really enjoying it. I like how easy this Orange Glazed Roast Chicken was to make, as well. Any time something looks and tastes fancier than what goes into it is a win in my books.
Have you noticed that there are some magical ingredients out there which really elevate food to the next level? Like citrus zest. Duck fat. Bacon. Wait, that one is no secret to anybody!
I really developed an appreciation for the power of a single simple ingredient with my sister one time when we made pancakes and we were trying different toppings including lemon zest and chocolate shavings. So easy, yet made such a big difference! I used to think things like Bay leaves didn’t really do anything.
The other part of this dish that can not be overlooked is the pan drippings. That’s where it all lives. Concentrated goodness. This is what makes me understand scenes like this:
(Bwahahaha: This was the first clip that came into my mind, but I’m trying to make this appetizing, rather than revolting. I really do love the Austin Powers movies though!)
I might just be eating this Orange Glazed Roast Chicken in bed while watching Netflix.
- 1 roasting chicken
- 2 oranges (navel or blood oranges)
- 2 Tbsp honey
- 1 Tbsp apple cider vinegar
- 1 Tbsp coconut nectar (or 2 Tbsp coconut aminos)
- 1 Tbsp almond butter
- 2 sprigs rosemary
- ¼ yellow onion (sliced)
- 1 Tbsp onion powder
- 1 Tbsp course ground Dijon mustard
- 1-2 clove garlic (minced)
- ½ tsp salt
- zest of ¼ orange
- 1 Tbsp oil of choice (sesame, olive, etc)
- Combine juice of one orange, honey, vinegar, nectar, almond butter, onion powder, Dijon mustard, garlic, salt, rosemary and orange zest.
- Poor above mixture into zip-lock bag with chicken, and let marinate for at least 15 minutes.
- Pre-heat oven to 400F.
- Spread the rosemary sprigs and onion slices along the bottom of a roasting pan or casserole dish, place chicken on top, and pour marinade juices over the chicken.
- Stuff the squeezed orange pieces inside the chest cavity.
- Cut the second orange in half, and then slice one half into smaller pieces. Put these pieces in the pan as well.
- Roast for about 1-1½ hours. Use a meat thermometer to ensure doneness. Thickest part of the breast should measure 165F, and juices should run clear.
- Pour juices/drippings into a saucepan with rosemary, onions, and cooked orange pieces. Cook down over medium to medium high heat, stirring regularly, until thick like a gravy. Pan drippings: this is where all the magic is, know what I'm saying?
- Allow chicken to rest at least 10 minutes before carving.
- Slice remaining orange half and use as garnish with chicken.