Go Back
Homemade Citrus Glazed Roast Chicken photo

Citrus Glazed Roast Chicken

This Citrus Glazed Roast Chicken is a flavor-packed delight! Enjoy a succulent roast with a sweet and tangy glaze that everyone will adore.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 4-pound chicken, cut in half, cleaned
  • ½ cup orange marmalade the star of our glaze
  • 2 tablespoons olive oil for crispy skin
  • 2 tablespoons Worcestershire sauce adds umami
  • 1 tablespoon fresh orange juice adds acidity
  • 1 tablespoon fresh lemon juice balances sweetness
  • 1 teaspoon dried thyme offers earthy aroma
  • 1 teaspoon dried oregano adds Mediterranean flavor
  • 2 teaspoons salt for seasoning
  • 1 teaspoon black pepper adds heat
  • 1 large shallot, thinly sliced adds sweetness
  • 2 oranges, cut into slices for flavor and garnish
  • 1 lemon, cut into slices for flavor and garnish

Equipment

  • Roasting pan
  • Measuring cups and spoons
  • Sharp knife
  • Cooking brush
  • Oven mitts

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Marinade. In a medium bowl, mix together the orange marmalade, olive oil, Worcestershire sauce, fresh orange juice, fresh lemon juice, dried thyme, dried oregano, salt, and black pepper. This will be the delicious glaze that infuses your chicken with flavor.
  2. Step 2: Marinate the Chicken. Place the halved chicken in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
  3. Step 3: Preheat the Oven. When you’re ready to cook, preheat your oven to 425°F (220°C).
  4. Step 4: Prepare for Roasting. Remove the chicken from the marinade and place it in your roasting pan. Arrange the sliced shallots, orange slices, and lemon slices around the chicken. Pour any remaining marinade over the top of the chicken.
  5. Step 5: Roast the Chicken. Place the roasting pan in the preheated oven and roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy. Baste the chicken with the juices from the pan halfway through cooking.
  6. Step 6: Rest and Serve. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve with the roasted citrus and shallots for a delightful presentation.

Notes

  • For a healthier option, use low-sugar orange marmalade.
  • Marinate overnight for maximum flavor.
  • Basting the chicken helps keep it moist.