This orange rosemary roast chicken is infused with bright citrus from fresh orange juice and zest, paired with fragrant rosemary and a hint of paprika. The chicken is then oven-baked or air-fried until it's juicy and flavourful with the orange, and served alongside your favourite sides for a Sunday roast or weeknight dinner.
I cook some variation of a Roast Chicken as a meal prep most weeks because it's simple to prepare, versatile and the cheapest way to purchase chicken.
This orange rosemary version is perfect for summer flavours as there's lots of oranges around, and it provides an awesome citrus flavour that pairs well during the hotter months.
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Why you'll love this recipe
Bright & Fresh. The combination of orange juice, zest, and rosemary creates a vibrant, aromatic dish that’s a refreshing variation to a Roast Chicken.
Simple yet Elegant: Like a Butterflied Chicken, roast chicken with orange is easy to prepare but impressive enough for holiday gatherings or special occasions, perhaps alongside a Pork Roast, or something simple like a Salmon Mango Salad.
Versatile Pairings: Pairs beautifully with BBQ Asparagus Salad, Focaccia Bread, or even Truffle Mashed Potatoes for a complete and satisfying meal.
Ingredients
Whole chicken. The centrepiece of this orange rosemary roast chicken, offering tender meat and crispy skin. You can butterfly the chicken to make it cook faster. You can substitute for smaller cuts of chicken if you choose.
Paprika. This is optional, but helps create the real golden colour on the skin of the chicken.
Orange. Add bright citrus flavour to the roast chicken with orange, balancing the richness of the meat. If you're a fan of the tangy orange, try this Orange Baked Oats or even my Creamy Orange Balsamic Dressing (with Greek Yoghurt)
Rosemary. Provides a fragrant, earthy aroma that complements the citrus. I use a mix of dried and fresh, but you could use one or the other.
Butter. Adds richness and helps create a golden, crispy skin.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make
Step 1: Pat dry with paper towels (this removes moisture to ensure a crispy skin). With a knife, gently make space between the skin and flesh.
Step 2: With a knife, or your fingers, slide butter underneath the skin in the space you created. This helps keep the flesh moist (especially the breast which can become dry).
Step 3: Spread butter out under the skin.
Step 4: Add melted butter, orange juice, dried rosemary to a bowl and mix well. Baste the chicken with the seasoning rub and leave to rest for at least 10 minutes (or up to 24 hours in the fridge).
Step 5: Add chicken breast side up to a roasting pan and bake at 200°C (395°F) for 10 minutes, then lower to 180°C (360°F) for 60-90 minutes (for a 1.5kg chicken).
Step 6: Remove chicken and check internal temperature by using a meat thermometer in the thickest part of the chicken (breast, approx. 1 inch deep). This should reach 74°C (165°F). I usually remove at 69°C and allow it to come to 74°C while resting.
Step 7: Allow the chicken to rest for 15 minutes before carving.
Step 8: Serve alongside your favourites like a Mediterranean Pasta Salad or a Prawn, Mango, Avocado Salad.
Top Tip
Baste during cooking. If you're after a really strong orange flavour, continue to baste the chicken every 20-30 minutes while cooking.
Save the drippings. You can make gravy from the roast chicken drippings at the bottom of the pan.
Meal prep and leftovers
Meal prepping a Whole Roast Chicken is a great way to make bulk protein that will last you for a few days. This orange rosemary roast chicken is a flavourful variation that can be paired with colourful vegetables and carbohydrates for a balanced meal throughout the week, or you can utilise the leftovers of the roast chicken in a Cranberry Salad (sub turkey for chicken), Chicken Macaroni Salad or in replacement of the sausage in a Sausage Tomato Pasta.
Storing
Chicken can be safely stored in the refrigerator for 3-4 days. Always trust your senses and throw out if there's abnormal sliminess or smell.
Reheating
You can enjoy the leftover roast chicken cold in a Chicken Macaroni Salad, or reheat in the oven at 180°C (350°F) for 10–15 minutes, or microwave in short intervals to prevent drying out. To maintain crispy skin, avoid microwaving.
Freezing
You can freeze chicken in airtight containers, freezer-safe bags, wrapped up in aluminium foil, or vacuum sealed. In vacuum sealer bags, the chicken should last 6 months in the freezer without getting burnt. To increase the longevity of the chicken using other methods, I recommend squeezing as much air out as possible and not having any gaps.
Thaw in the fridge overnight before eating/reheating.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, lemon or mandarin juice and zest work well for a tangy twist, or try pineapple for a sweeter flavour.
Vegetables like carrots, potatoes, zucchini, or bell peppers roast beautifully alongside the chicken, absorbing the juices for extra flavour. Cut them really chunky and add them into the roasting pan with the chicken to slow roast.
Yes, roast chicken can be frozen. Allow it to cool completely, then store in an airtight container or freezer-safe bag for up to 3-6 months. Thaw in the fridge overnight before reheating.
Roast chicken can occasionally have a slight pink hue near the bones, especially in younger chickens. However, it is safe to eat as long as the internal temperature reaches 74°C (165°F) in the thickest part of the chicken.
Roast chicken should be refrigerated within 2 hours of cooking to prevent bacterial growth. Allow it to cool slightly, then transfer to an airtight container and store in the fridge for up to 3–4 days.
Other roast recipes
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Orange Rosemary Roast Chicken
Ingredients
- 1.5 kg whole chicken
- 30 g (2 tbsp) butter subs note 1
- 120 ml (½ cup) orange juice
- zest of 1 orange
- 10 g (2 tbsp) dried rosemary
- 5 g (1 tbsp) paprika
- Salt and pepper to taste
Instructions
Prepare chicken
- Pat the chicken dry with paper towels to remove moisture for crispy skin. Use a knife to gently loosen the skin from the flesh.
- Slide butter under the skin with a knife or your fingers to keep the meat moist, especially the breast.
- Spread the butter evenly under the skin.
- In a bowl, mix melted butter, orange juice, and dried rosemary. Baste the chicken with this mixture and let it rest for at least 10 minutes or up to 24 hours in the fridge.
Roast chicken
- Place the chicken breast-side up in a roasting pan and coat with orange zest.
- Roast at 200°C (395°F) for 10 minutes, then lower the temperature to 180°C (360°F) and bake for 60–90 minutes (for a 1.5kg chicken).
- Use a meat thermometer to check the internal temperature in the thickest part of the breast (about 1 inch deep). It should reach 74°C (165°F). Remove at 69°C (156°F) and let it rest to rise to 74°C while cooling.
- Rest the chicken for 15 minutes before carving.
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