Honey Orange Roast Chicken * Recipe

Preheat and prepare chicken

Preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Season the cavity and the exterior liberally with 1 tablespoon of the kosher salt and 1/2 teaspoon of black pepper. Tuck the wing tips under the bird and tie the legs together with kitchen twine if available.

Prepare onion bed and truss

Spread the sliced onions in an even layer in a roasting pan or large ovenproof skillet. Drizzle 1 tablespoon olive oil over the onions, season with a pinch of salt and pepper. Place the chicken on top of the onion bed, breast side up.

Make glaze

In a small bowl, whisk together the orange juice, orange zest, honey (3 tbs), vinegar, soy sauce/tamari, minced garlic, and 1/2 teaspoon kosher salt. Taste and adjust to balance sweet-acid (add 1/2 tbs more vinegar if too sweet). Reserve about 2 tablespoons of the glaze for finishing.

Roast initial high heat

Brush a few tablespoons of the glaze all over the chicken and under the skin where you can reach (lift skin gently at the breast/legs). Place 3–4 thyme sprigs inside the cavity and scatter remaining thyme around the onion bed. Roast the chicken at 425°F (220°C) for 20 minutes to get a good browning.

Lower heat and continue roasting

Reduce oven temperature to 375°F (190°C). Baste the chicken with melted butter (optional) and another 2–3 tablespoons of the glaze. Continue roasting for 35–50 minutes more, basting every 12–15 minutes with pan juices and remaining glaze, until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 165°F (74°C) and the juices run clear. Total roast time will be about 55–80 minutes depending on bird size.

Rest and glaze finish

Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and let rest 10–15 minutes. Meanwhile, pour pan juices into a small saucepan, skim off excess fat, add the reserved glaze, and simmer 2–3 minutes to reduce/tighten. Spoon some of the reduced glaze over the rested chicken and reserve the rest for serving.

While the chicken roasts, make the pilaf. In a medium saucepan over medium heat, melt the butter or warm the oil. Add the chopped onion/shallot and sauté until translucent, about 3–4 minutes. Add the rice and stir to coat and toast lightly for 1–2 minutes.

Add the chicken broth (3 cups), salt (1/2 tsp) and pepper, bring to a simmer. Cover, reduce heat to low and cook according to rice package (about 15–18 minutes) until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and stir in toasted slivered almonds (optional) and 1 tablespoon chopped parsley.

Roasted honey carrots (if using carrots)

Preheat oven to 425°F (if not already hot). Toss the carrot sticks with 1 tablespoon olive oil, 1 tablespoon honey, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread on a rimmed baking sheet in a single layer. Roast until tender and caramelized at edges, about 20–25 minutes, tossing once halfway. Finish with a pinch of chopped parsley before serving.

Roasted cauliflower (if using cauliflower)

Preheat oven to 425°F (if not already hot). Toss florets with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon smoked paprika (optional). Spread on a rimmed baking sheet and roast 20–25 minutes, turning once, until browned and tender. Finish with a squeeze of orange or scatter chopped parsley.

Carve the rested chicken into breasts, thighs, drumsticks and wings. Arrange a scoop of rice pilaf on each plate, add the roasted vegetable of choice, and place pieces of chicken on top or beside the rice. Spoon additional honey-orange glaze over the chicken and around the plate. Garnish with chopped parsley and orange wedges or slices. Serve immediately.