This whole orange roast chicken recipe is so easy to prepare, you will be done in no time! The chicken is roasted with orange and thyme, giving it a delicious citrus and herb flavour. This is a healthy recipe as it involves baking the chicken instead of frying it. Great for Sunday lunches or busy weeknight dinners.
I did cut up the chicken in the middle (without necessarily removing the backbone/ butterfly-ing it) to make it bake quicker. What's more, it ended up being super juicy and totally delicious. Just the perfect meat for whatever time of the year!
I particularly love oven roast meals as they enable me to have some time to do something else, whilst the food is roasting away. Serve with a side of your choice, and you have the perfect comfort food!
What's more, you will only need a handful of ingredients. You will need:
- A whole chicken
- Chinese 5 spice
- An orange
- Paprika (sweet)
- Butter (clarified)
- Salt and pepper
To make it bake quicker without necessarily removing the backbone as you would in a spatchcock or butterfly chicken:-
- Place the chicken on a chopping board with the breast side down and the legs facing you.
- Use a great pair of kitchen scissors or poultry shears to cut up along one side of the backbone, cutting through the rib-bones as you go.
- Open the chicken out then turn over. Then flatten the breastbone with the heel of your hand, trying to have the meat have the same thickness.
Whole Orange Roast Chicken Recipe
- 2 kg whole chicken approx. 4.5lbs
- zest and juice of one orange
- ½ cup butter ( use clarified butter for paleo)
- 1 tsp Chinese 5-spice
- 3 cloves garlic crushed or finely chopped
- 1 tsp salt to taste more if preferred
- ½ tsp black pepper
- 1 tsp sweet paprika
- 2 sprigs thyme
- Pre-heat the oven to 220 degrees C or about 425 degrees F.
- Wash and pat the chicken dry. Trim-off excess fat.In a bowl mix the clarified butter, Chinese-5 spice, garlic, orange zest, orange juice, salt, pepper, thyme leaves and paprika. This butter mixture is known as compound butter.
- Place the chicken on a chopping board with the breast side down and the legs facing you. Use a great pair of kitchen scissors or poultry shears to cut up along one side of the backbone, cutting through the rib-bones as you go.Open the chicken out then turn over. Then flatten the breastbone with the heel of your hand, trying to have the meat have the same thickness.
- Season the inside of the chicken with salt and pepper, flip so the breast side faces up then season with salt and pepper as well.Spread half of the clarified butter mixture (compound butter) on top of the chicken and the rest in between the skin of the chicken.
- Place the chicken on a the baking tray. You could lay vegetables on the tray if you like. I used potatoes for this recipe. Roast the chicken for 20 minutes, then reduce the temperature to 180 C.Continue to roast for another 25 minutes or until it registers between 165 F to 170 F on an instant read thermometer inserted on the thickest part of the thighs.
- Allow to rest for at least 20 minutes before carving and serving it.
Let me know in the comments section if you love chicken. If yes, what kind of chicken recipes are you interested in?
Should you get to try this whole orange roast chicken, or any of my other recipes, don't forget to tag me @katehahnel or use the #paleolowcarbkate on Instagram, for a chance to get featured. I love to see your creations.
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I love the flavors you have going for this recipe. I will have to try this and make it meatless…
Looks delicious and healthy.. JENY| https://jenyscloset.wixsite.com/jenyscloset/blog
YES, you are right. Nutritious indeed! I wish more people knew about organ meat.
Very tasty and nutritious
This chicken is so perfectly crispy and flavorful. I served it with green beans and mushrooms and everybody loved it!