Roasted Orange Chicken

A while back, JeffreyW roasted a duck and glazed it in a nice looking sauce. I thought I would use that glaze on my Thanksgiving turkey, but since I didn’t end up cooking on Thanksgiving,  a chicken was going to have to do. I stuffed it with oranges, onion and a spice bag. I roasted it at 425 degrees for 15 minutes, then let it finish out at 350 degrees until it was about 150 degrees. Then I coated it with the glaze (recipe below) and continued to roast until it was 165 degrees. I pull it out and let it rest for 15 minutes. It was really good.

EDIT: I forgot to add that I did the herb butter/oil paste under the skin (that’s why there is that small tear in the skin – half the time it tears, half it doesn’t). I added a bit of orange zest into the herb mixture.

I was a bit concerned because when I do the orange turkey, it’s usually in a cooking bag, so the flavor of the orange is intensified. I wasn’t sure roasting was going to give me the same flavor. But between the oranges in the cavity and the orange glaze, it had a nice spicy-orange flavor.

Orange Chicken 2

It looks like it burned, but it was just a trick of the light, making the darker spots look really dark.

Sweet & Spicy Orange Glaze

  • 1/4 cup honey
  • 1/4 cup brown sugar, packed
  • 1/4 cup orange juice
  • 1 1/2 tbsp teriyaki, ponzu or soy sauce
  • 1 1/2 tbsp. Sriracha chili sauce (adjust to taste)
  • 1/2 to 1 tsp cornstarch

In a small saucepan, bring all the ingredients, except orange juice and cornstarch, to a low boil. Mix together orange juice and cornstarch until smooth and add the to boiling mixture, stirring constantly until it thickens. Reduce heat to low and let simmer for 5-10 minutes before applying to the chicken.